摘要
家蝇Musca domestica Linnaeus作为一种新型蛋白资源,是近年来研究的热点。为了提高其综合开发利用程度,以无菌蝇蛆为原料,采用胶体磨磨浆离心的方法制备蝇蛆蛋白液。通过改变其稳定剂、酸甜剂和防腐剂的种类及添加量等条件,探讨有关因素对产品的影响。结果表明,配料为40%的蝇蛆蛋白液,添加2%酸味剂,7%白砂糖时,可制备具有良好口感和食用品质的蝇蛆蛋白饮料;稳定乳化剂采用0.08%黄原胶、0.12%羧甲基纤维素钠和0.05%单甘脂,防腐剂使用0.02%山梨酸钾和0.02%乳酸链球菌素。
As a new type of protein resource,Musca domestica Linnaeus has become a hot research issue in recent years.With the purpose of improving the comprehensive development and utilization of Musca domestica Linnaeus,conducts the research to it is extremely beneficial and essential.The preliminary studies about protein beverages based on housefly larvae were carried out.The protein liquid was prepared firstly by grinding function of the Colloid mill and then centrifugal effect of the Centrifugal machine.The effects of stabilizing agent,acidic substances and sweeter and preservative on it were also investigated.As it turned out,the best beverages were mixed with 40 % crude extraction from housefly larvae,2 % acidity regulations and 7 % sugar.The result also showed that 0.08 % xanthan gum,0.12 % sodium carboxymethylcellulose and 0.05 % glycerol monostearate could achieve satisfactory stability,0.02 % potassium sorbate and 0.02 % nisin were the best preservative.
出处
《食品研究与开发》
CAS
北大核心
2012年第3期83-87,共5页
Food Research and Development
关键词
无菌家蝇
蛋白饮料
稳定性
防腐剂
Musca domestica
protein beverages
stability
preservatives
