摘要
对酶解工艺研究所得的酶解液进行营养成分分析和脱苦研究,结果表明:酶解液几乎含有构成蛋白质的所有氨基酸,必需氨基酸除色氨酸外都被检出,且水平较高,其中含量最高的为甘氨酸(842.6mg/100g),其次是脯氨酸(594.9mg/100g)。酶解液中Ca(88.1mg/L)、P(131mg/L)含量较低,且Ca、P比不呈2:1。掩蔽脱苦效果相对最好的组合为6%蔗糖、0.7%甘氨酸和0.5%柠檬酸,苦味轻且口感柔和。
The nutrition analysis and debittering research on enzymatic hydrolysate of sheep bones.The result showed that the enzymatic hydrolysate consists of almost all of amino acid except for tryptophan, the highest content thereinto is glycin （842.6mg/ 100g）,the next is proline （594.9mg/100g）. the content of Ca （88.1mg/L）. P（131mg/L） is lower,and the propotion is not 2：1. The effective debittering is the cooperation of 6%Sucrose,0. 5%citric acid and0.7% glycin,which made the bitter value decrease to 0 and the hydrolysate taste soft.
出处
《肉类研究》
2007年第3期17-19,共3页
Meat Research
关键词
羊骨酶解液
营养分析
脱苦
氨基酸
苦味值
enzymatic hydrolysate of sheep bones
nutrition analysis
debittering
amino acid
bitter value
