摘要
以螃蟹壳为原料,采用复合酶降解蛋白、有机酸脱钙、酒精脱色制取食品级甲壳素。综合利用脱蛋白后的酶解液,制取氨基氮高达8%、海鲜风味浓郁的高档海鲜调味品;回收柠檬酸脱钙后的废液,制取柠檬酸钙晶体,废液可以循环利用。
The chitin can be obtained with the technique of proteinase ferment decomposition, decalcifying with the organic acid, and decolorizing with the ethyl alcohol from the crab shell. The new process can also synthetically use enzymolysis, acidolysis barton liquor. We can obtain top grade amino acid condiment with strong seafood flavor in which contain 8% amino acid, and obtain calcium citrate crystalloid which is used extensively in foodstuff industry. The barren liquor can be used circularly.
出处
《食品工业》
北大核心
2007年第3期7-8,10,共3页
The Food Industry
关键词
甲壳素
酶解法
脱钙
调味精华
chitin
ferment decomposition solution
decalcifying
condiment
