鸡骨泥—鸡腿蘑保健复合风味酱的研究

Study on the healthy compound seasoning sauce of mashed chicken—bone and coprinus comatus

试验采用双酶法水解鸡骨泥和鸡腿磨,并对鸡骨泥—鸡腿蘑保健复合风味酱的配方、加工工艺进行了研究。结果表明：水解条件为pH6．0、温度55℃、底物浓度50%,加酶量为木瓜蛋白酶50U/g,酶解时间3h,然后调节pH到8．0,加酶量为胰酶50U/g,酶解时间1h时,鸡骨泥水解完全。在此基础上,进行了原料配比试验,根据感官检验的评分结果,得出最佳的主要料配比为：鸡骨泥：鸡腿蘑：豆瓣酱：辣酱=15：20：15：20,产品中加入0．01g/kg的PG,Ⅰ号防腐剂或经高温瞬时杀菌效果较好。

Hydrolyzation of mashed chicken-bone and coprinus comatus by two kinds of enzymes was studied. The optimal conditions for the hydrolysis were determined as： pH6.0, temperature 55℃, the substrate concentration 50%, the enzyme additionof papain 50 u/g and the reaction time 3h. Then reaction pH to 8.0, the enzyme addition of tripsin 50 u/g and the reaction time lh. On the basis of the results above, Then the chicken-bone seasoning sauce was prepared on the basis of the results above. An ideal result was obtained.