摘要
运用传统的热水抽提法与盐溶液结合的方法,对抽提白鲢鱼肉中的呈味成分进行了初步探讨,通过单因素和正交试验发现,当加50mL0.2mol/L盐溶液,沸水浴加热15min时,其抽提液中非蛋白氮(NPN)和干物质含量均为最高,且抽提效率也比较理想。
Through hot-water extracting method combined with NaC1 solution, water-soluble flavor compounds derived from silver carp meat were studied on the extraction. With the univariate and orthogonal design of experiments, the results showed that the non-protein nitrogen （NPN） and dried compounds reached highest when added 50mL NaCl solution （0.2mol/L） into about 10g fish meat and heated at boiled water bath for 15min. Meanwhile,the extracting yield was the best one.
出处
《食品工业》
北大核心
2005年第4期41-42,54,共3页
The Food Industry
