摘要
研究了以低值鱼为原料的鱼蛋白酶解条件及脱苦、脱腥等工艺技术,选择焦磷酸铁作为铁质营养添加剂,并确定最佳添加量,以制得具有铁质强化功能的酶解鱼蛋白质。
Study on the process engineering such as the condition of fish protein enzymolysis, taking off the bitterness, taking off processing of smell, and so on about the offal fish. Choose the ferric pyrophosphate to is the iron substrate nourishment additive, and make sure the best amount of influx, and then make the enzymolysis fish protein with the function of iron strengthen.
出处
《食品科技》
CAS
北大核心
2006年第9期141-144,共4页
Food Science and Technology
基金
浙江省教育厅科研项目(20031014)
关键词
铁质强化剂
酶解
蛋白酶
鱼蛋白
iron strengthen
enzymolysis
the protein enzymatic
fish protein
