鱼蛋白水解液系列饮料的制作

利用鱼蛋白水解液和乌龙茶叶及各种水果原汁配制风味(茶)果汁复合饮料．添加不同的遮蔽剂以藏少鱼蛋白水解液的不良风味和口感，加入一定量的稳定剂保持饮料的均匀、稳定．以饮料的风味、澄清度、稳定性等为指标选取适宜的工艺配方．结果表明用菠萝原汁调配的菠萝、鱼蛋白水解液复合饮料．风味和口感最佳。

Preparation of beverages from fish albumen hydrolysis solution

Compounded flavoured beverages were prepared from fish albumen hydrolysis solution, oolong tea and different fruit juices. Different shield agents were added to reduce the unpleasant taste of the fish albumen hydrolysis solution, and some colloids added to keep the homogeneousness and stability of the beverages. The optimal formula was determined by comparing the factors such as the flavour of beverage, clarity and stability. The results indicated that the drink with best flavour and taste was prepared from fresh pineapple juice and the fish albumen hydrolysis solution.