无腥味咀嚼鱼油乳的研制
China Food Additives(2017)
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%.
MoreTranslated text
AI Read Science
Must-Reading Tree
Example
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined