鳕鱼皮胶原蛋白肽即食凝胶的研制

The Development of Cod Skin Collagen Peptide Ready-to-eat Gel

关键词:  鱼皮  胶原蛋白肽  凝胶

Key words:  fish skin  collagen peptide  gel

摘要:

[目的]探讨以鳕鱼皮胶原蛋白肽粉、果冻粉、环糊精、木糖醇为原料制作即食凝胶的工艺并获得最佳产品配方。[方法]以感官评定为评判指标,通过乳酸菌发酵法对鳕鱼皮胶原蛋白肽溶液进行脱腥处理,利用单因素试验和正交试验确定果冻粉、环糊精、木糖醇最佳添加量。[结果]将鳕鱼皮胶原蛋白肽粉均匀溶解于其20倍质量的蒸馏水中,按12 mg/100 g溶液的比例添加乳酸菌YF-L922冻干粉,37℃保温脱腥1.0 h,然后加入溶液质量分数为9%的果冻粉、3%的木糖醇粉、0.3%的环糊精,混合均匀后加热到100℃使其完全溶解,真空包装后,在(85±1)℃热水烫煮20 min灭菌,冷却后制得。[结论]产品开封后具有本身应有的色泽、香味,无异味,无腐败,无肉眼可见的其它外来异物,产品整体口感适宜;经检验,其微生物指标均符合食品安全国家标准《果冻》(GB 19299-2015)的微生物限量要求。

Abstract:

[Objective] The purpose of this study was to investigate the process of preparing peptide ready-to-eat gel by using cod skin collagen peptide powder, jelly powder, cyclodextrin and xylitol as raw materials and to obtain the best product formula.[Methods] Sensory evaluation was used as the evaluation index, and the cod skin collagen peptide solution was subjected to deodorization treatment by lactic acid bacteria fermentation.The optimum dosage of jelly powder, cyclodextrin and xylitol was determined by single factor test and orthogonal test.[Results] The cod skin collagen peptide powder was homogeneously dissolved in 20 times quality of its distilled water.The lactic acid bacterium YF-L922 freeze-dried powder was added at 37℃ for 1.0 h according to the ratio of 12 mg/100 g solution.Then adding the solution mass fraction of 9% jelly powder, 3% xylitol powder, 0.3% cyclodextrin mixed uniformly heated to 100℃ to completely dissolve, vacuum-packed, heated at (85±1)℃ hot water 20 min sterilization, obtained after cooling.[Conclusion] The test results showed that after opening the product had its own color, flavor, odor, non-corrosive, non-visual foreign bodies, the overall taste of the product was appropriate.After testing, the microbial indicators were in line with the national food safety standard "jelly" (GB 19299-2015) microbiological limit requirements.