无腥味咀嚼鱼油乳的研制

Ru-cui LIU,Xi-qian LIU,Jian-quan ZHANG,Jing XIAO, Cun-hua GENG

China Food Additives（2017）

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Abstract

深海鱼油是利用深海鱼体为原料经过提炼而得到的油脂的统称,由于其含有ω-3多不饱和脂肪酸即二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)而广泛被人们所关注.本文探讨以柠檬油、三氯蔗糖、维生素C和鱼油为主要原料调配咀嚼鱼油乳.通过感官评分和理化检测为评价指标,得出无腥味咀嚼鱼油的最佳配比.结果表明:柠檬油0.86％,三氯蔗糖0.06％,维生素C3％,蜂蜡4％.综合评分为68分(满分80分).此产品无鱼腥味,酸甜可口,状态均匀稳定不分层,流动性好.检测过氧化值为0.02,DHA和EPA含量分别为10.1％和15.2％.

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