摘要
文章以对虾下脚料为原料,利用生物酶解技术对对虾下脚料进行处理,以提高其风味物质的含量。通过试验得出:风味蛋白酶和中性蛋白酶的复合处理对对虾下脚料蛋白的酶解效果最好,同时得出该复合酶解作用的最佳条件为:pH7.0,料水比1:2,反应温度45℃,同时分别加入3%中性蛋白酶和风味蛋白酶,反应3h,此时水解度达到23%,酶解液中虾风味较浓郁,可以作为一种虾味香料的调味剂。
The article introduce the technology of enzyme reaction to offal material of prawn in order to increase content of flavoring essence, the tests educe： the two enzymes of Flavourzyme and neutral proteinase can attain the best effect to offal material of prawn for flavoring essence, the best conditions are pH7.0,water and material ratio 2： 1, 45℃ temperature,appending3% flavourzyme and 3% neutral proteinase,reaction ,reaction 3h,in this conditions, hydrolyze degree can reach to 23%, flavoring essence is very abundance in the hydrolyze liquid, so it can qua a flavor product.
出处
《肉类研究》
2009年第9期40-43,共4页
Meat Research
基金
浙江省重大科技专项农业项目(2008C12034)
关键词
对虾下脚料
虾味香料
酶解技术
offal material of prawn
prawn flavoring essence
technology of hydrolyze
