作　　者： ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《食品科技》 2008年第5期89-92,共4页

摘　　要： 研究罗非鱼下脚料蛋白酶解液制备蔬菜泥罐头的基本配方和加工工艺。以感官评定及数学分析的方法,得到基本配方为罗非鱼下脚料蛋白酶解液20%,胡萝卜泥50%,南瓜泥30%,洋葱泥5%,全脂奶粉3%,糖6%,盐1%。成品含水分85.57%,蛋白质2.88%,脂肪1.24%,总糖4.7%,具有南瓜与胡萝卜和鱼类蛋白的独特滋味,呈橙黄色,半固态状,料质均匀、细腻、黏稠适中。 In this paper the basic formula and technology of vegetables paste canning with tilapia byproduct protein enzymatic hydrolysates were studied. By organoleptic examination and mathematical analysis, we obtained the formula as follows： the tilapia byproduct protein enzymatic hydrolysates was added 20%, carrot 50%, pumpkin 30%, onion 5%, whole milk powder 3%, sugar 6% and salt 1%. The product contained water 85.57%, protein 2.88%, fat 1.24% and suger 4.7%. The product is orange yellow sauce with unique taste, exquisite mounts moderately center and good emulsified effect.

关 键 词： 罗非鱼下脚料 蛋白酶解液 蔬菜 罐头

领　　域： [轻工技术与工程] [轻工技术与工程]