芹菜鲢鱼蛋白复合饮料的工艺研究

目的]确定芹菜鲢鱼蛋白复合饮料的最佳复配条件。方法]通过采用中性蛋白酶和木瓜蛋白酶混合酶解鲢鱼蛋白,制取鲢鱼蛋白水解液,再经过脱腥、脱色、浓缩后,与芹菜汁复配成具有降血压、降血脂等功能的保健型复合饮料,研究鲢鱼蛋白水解液添加量、芹菜汁添加量、糖添加量、柠檬酸添加量对饮料感官性状的影响,通过正交试验确定该饮料的最佳复配条件。结果]由正交试验获得饮料的最佳复配条件为：每100 ml饮料中鲢鱼蛋白水解浓缩液添加量20 ml,芹菜汁添加量12 ml,白砂糖添加量7 g,柠檬酸添加量0.20 g。此时,该饮料色泽成浅绿色,半透明,风味口感最好,组织状态均一稳定,无悬浮物或沉淀。结论]该研究为鱼肉蛋白的深加工与利用提供了科学依据。

Study on Technology for Composite Beverage of Celery and Silyer Crap Protein

Objective]The study aimed to confirm the optimum matching conditions for the composite beverage of celery and silver crap protein.Method]The hydrolysate of the silver crap protein was prepared by using mixed the neutral protease with the papain to make the enzymolysis of silver crap protein,after deodorization,decoloring and concentration,and it was mixed with the celery juice to be the composite Health-care drink which had the functions of falling blood pressure and falling hematic fat.The effects of adding amounts of the silver crap protein hydrolysate,celery juice,sugar and citric acid on the sensory properties of the beverage were studied and the optimum matching conditions for the beverage were confirmed through the orthogonal experiment.Result]The optimum matching conditions for the beverage through the orthogonal experiment were as follows:in every 100 ml drinks,the adding amount of silver carp proteolytic concentrate was 20 ml,that of celery juice was 12 ml,that of white granulated sugar was 7 g and that of citric acid was 0.20 g.Under this conditions,the drink was green light and translucent in color,better in taste,uniform and stable in the organization,without the suspended matter or the precipitation.Conclusion]The study provided the scientific basis for deep processing and utilization of fish protein.