摘要
本文研究了以毛蚶肉为原料，酶法制备毛蚶汁调味品的方法。酶解条件如下：最适酶解温度４０－４５℃，最适加中性蛋白酶ＡＳ１．３９８，加量为１．０％（湿基），酶解时间为２０－２４小时。酶解后，产品在自然温度（１５一２０℃）下酿造２个月。再对产品进行调色、调香、增稠。成品符合ＳＢ１０７－８３鱼露一级标准。
In this paper,the preparing method of Arca subcrenate Lischke sauce was studied by Proteinase AS1.398.The conditions for enzymatic reaction are as follows:the optimun temperature is 40-45℃,the optimun percentage of proteinase added l.0%(wet base),and the reaction timer about 20-24 hours.After enzymatic reaction,it was stood at ambient temperature for fermenting.2 monthe later,the colour,smell fragrance,and viscosity of the product was adjusted,The final product has been up to the“first class of SB 107-83”.
关键词
蛋白酶
毛蚶
调味品
制备
Proteinase,Shell fish,fish sauce
