罗非鱼皮明胶硬壳胶囊的制备
文献类型：期刊论文
| 作者 | 李莉莉 ; 秦松
|
| 刊名 | 食品科技
 |
| 出版日期 | 2014 |
| 卷号 | 39期号:5页码:101-104 |
| 关键词 | 罗非鱼皮 明胶 硬壳胶囊 性能 制备 |
| ISSN号 | 1005-9989 |
| 其他题名 | Preparation of hard-shell gelatin capsules derived from Tilapia skin |
| 产权排序 | 青岛科技大学;中国科学院烟台海岸带研究所; |
| 中文摘要 | 研究了罗非鱼皮明胶硬壳胶囊的制备,并对影响其性能的主要因素进行了优化。以胶囊厚度、崩解时限、干燥失重率、灼烧残渣率及成囊性为检测指标,确定了胶囊的最佳制备工艺为明胶300 g/L、甘油15 g/L、溶胶温度60℃、溶胶时间70 min,在此条件下制备的空心胶囊壁厚为0.104 mm,崩解时限为5.3 min,干燥失重率为8.54%,灼烧残渣率为0.23%,成囊性能良好,各项指标均符合中华人民共和国国家标准(GB)对胶囊性能的要求。因此罗非鱼皮明胶可以作为猪牛等哺乳动物明胶的替代品来制备明胶空心胶囊。 |
| 英文摘要 | Studing the preparation of hard capsule derived from Tilapia skin gelatin and optimizing the main factors to it＇s performance. According the thickness, disintegration time, mass loss in drying, ignition residue and capsule formation as the standerd to sure the best preparation processing. When the gelatin mass concentration was 300 g/L, glycerol mass concentration was 15 g/L, incubation temperature was 60℃, incubation time was 70 min, the capsule exhibited the best properties with the wall thickness was 0.104 mm, disintegration time was 5.3 min, mass loss in drying was 8.54%, ignition residue percentage was 0.23%. It is indicated that the all the properties of capsules met the requirements of national standards the People＇s Republic of China. The results from this research would be useful to determine whether Tilapia skin derived gelatin could be successfully used in commercial capsules. |
| 学科主题 | 水产加工工业 |
| 收录类别 | 其他 |
| 语种 | 中文 |
| 源URL | [http://ir.yic.ac.cn/handle/133337/8368]  |
| 专题 | 烟台海岸带研究所_海岸带生物学与生物资源利用所重点实验室 |
| 推荐引用方式 GB/T 7714 | 李莉莉,秦松. 罗非鱼皮明胶硬壳胶囊的制备[J]. 食品科技,2014,39(5):101-104. |
| APA | 李莉莉,&秦松.(2014).罗非鱼皮明胶硬壳胶囊的制备.食品科技,39(5),101-104. |
| MLA | 李莉莉,et al."罗非鱼皮明胶硬壳胶囊的制备".食品科技 39.5(2014):101-104. |
入库方式： OAI收割
来源：烟台海岸带研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。