摘要
介绍以低值鱼为原料,用生物酶解方法制备氨基酸调味基料的生产工艺。在实验过程中分别对酶用量、反应温度、反应时间等影响酶解的因素进行了研究,确定了酶解的最佳反应条件。
The preparation process of amino acid seasoning was studied in this paper. The effects of kinds and dosages of proteinase, the reaction temperature, and the reaction time on the hydrolysis were studied and the optimal enzymatic hydrolysis conditions were obtained.
出处
《食品科技》
CAS
北大核心
2007年第2期159-161,共3页
Food Science and Technology
关键词
鱼
酶解作用
氨基酸调味料
fish
enzymatic hydrolysis
amino acid seasoning
