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›› 2017, Vol. 39 ›› Issue (5): 365-370.

• 论文与报告 • 上一篇    下一篇

海参多肽果冻的制备工艺研究

苏永昌1,刘淑集1,刘秋凤1,王茵1,刘智禹1,肖奇隆2   

  1. 1. 福建省水产研究所
    2.
  • 收稿日期:2017-08-09 修回日期:2017-08-25 出版日期:2017-10-25 发布日期:2017-11-02
  • 通讯作者: 苏永昌
  • 基金资助:
    福建省海洋高新产业发展专项项目

Preparation of sea cucumber polypeptides jelly

  • Received:2017-08-09 Revised:2017-08-25 Online:2017-10-25 Published:2017-11-02
  • Contact: Yong-Chang SU

摘要: 以海地瓜为原料,开展了海参多肽果冻的制备工艺的研究。分别对卡拉胶、魔芋胶、柠檬酸、高麦芽糖浆等主要配方进行优化,获得海参多肽果冻的制备工艺为:5%的海参多肽液,0.3%卡拉胶,0.15%魔芋胶,0.06%柠檬酸,5%高麦芽糖浆,0.05%山梨酸钾。该产品营养价值高,感官性能良好,还具有一定的保健功能,为海参多肽的开发找到了一条新途径。

关键词: 海地瓜, 多肽, 果冻, 优化, Acaudina molpadioides, polypeptide, jelly, optimization

Abstract: With sea cucumber Acaudina Molpadioides as a major raw material, and carrageenan and konjac gum as the main colloidal substances, the optimal processing technology and formula of sea cucumber polypeptide jelly was studied. The ratio of carrageenan, konjac gum, citric acid and high maltose syrup were optimized. The optimum formula was: sea cucumber polypeptide 5%, carrageenan 0.3%, konjac gum 0.15%, citric acid 0.06% and high maltose syrup 5%, Potassium sorbate 0.05% .The product had high nutrition, good sensory property and health function. It found a new and suitable way to reasonably make use of sea cucumber polypeptide.