鱼蛋白胶芒果糕的制备工艺优化及品质分析

为实现鱼蛋白胶的创新应用，提高芒果产业附加值，丰富果糕的营养价值，以青芒为原料，研发一款鱼蛋白胶芒果糕。在单因素实验基础上，以感官评分为响应值，通过响应面法结合质构分析对鱼蛋白胶芒果糕的工艺配方进行优化，并对理化及微生物指标进行测定。结果表明，鱼蛋白胶和果胶质量比选择1:1.5为佳，最优配方为:凝胶剂总添加量2.5%、白砂糖添加量40%、柠檬酸添加量0.7%。由此工艺配方制备的鱼蛋白胶芒果糕口感及品质最优，理化指标与微生物指标均合格，且蛋白质含量达到2.19 g/100 g，是一款营养全面的新型果糕。本文为芒果及鱼蛋白胶的开发应用提供新思路和技术参考。

Process Optimization and Quality Analysis of Mango Cake Prepared with Fish Protein Gelatin

In order to realize the innovative application of fish protein gelatin, increase the added value of the mango industry, and enrich the nutritional value of fruit cakes, green mango was used as raw material to make mango cakes with fish protein gelatin. On the basis of single factor experiments, taking sensory score as response value, the processing formula of fish protein gelatin mango cake was optimized by response surface method combined with texture analysis, and the physicochemical and microbiological indexes were determined. The results showed that the best quality ratio of fish protein gelatin to pectin was 1:1.5, and the optimal formula was 2.5% of the total amount of gelatine, 40% of sugar and 0.7% of citric acid. The fish protein gelatin mango cake made by this process formula had the best taste and quality, qualified physical and chemical indexes and microbial indexes, and the protein content reached 2.19 g/100 g. It was a new fruit cake with comprehensive nutrition, which would provide new ideas and technical reference for the development and application of mango and fish protein gelatin.