摘要
以低值末水紫菜为原料制备紫菜酱,通过采用复合蛋白酶和风味蛋白酶水解紫菜蛋白质,有效释放出了呈味氨基酸,显著增强了紫菜的天然风味;同时辅以纤维素酶处理紫菜酱,明显提高了酱体粘度。经调配、杀菌,制成了风味优良的紫菜酱。
In this paper, low-valued laver was used as raw material to prepare laver sauce. By using Protamex and flavourzyme, the laver protein was hydrolyzed to liberate amino acids, which effectively enhanced the flavor of laver sauce. Meanwhile, with the aid of cellulase, the viscosity of the sauce increased greatly. After mixing with other materials and sterilization, the delicious laver sauce was produced.
出处
《中国调味品》
CAS
北大核心
2008年第4期43-46,共4页
China Condiment
关键词
末水紫菜
酶解
紫菜酱
low valued laver
enzymatic hydrolysis
laver sauce
