摘要
采用复合风味蛋白酶对鹅肝酱中的蛋白质进行可控水解以改善其风味。以酶解液的水解度为指标对酶解过程进行控制,得到最佳酶解条件:初始pH6.42、温度57.60℃、水解时间3.59h、酶与底物质量比(E:S)为3.42:100(水添加量控制为肝质量的3倍)。结果表明复合风味蛋白酶可大大降低鹅肝腥味和肝异味,可显著改善鹅肝酱的风味。
A commercially available compound flavourzyme was used to hydrolyze goose liver sauce in order to improve its flavor. Four key hydrolysis parameters including initial pH,hydrolysis temperature,hydrolysis time and enzyme/substrate ratio were optimized by single-factor method and response surface methodology for achieving maximum degree of hydrolysis,and the results showed that the optimal levels of these parameters were as follows：initial pH,6.42; hydrolysis temperature,57.60 ℃,hydrolysis time,3.59 h; and enzyme/substrate ratio,3.42：100 （3-fold volume of water added to goose liver sauce）. This study reveals that compound flavourzyme hydrolysis can substantially liver odor and improve the flavor of goose liver sauce.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第20期235-239,共5页
Food Science
基金
国家现代农业(水禽)产业技术体系项目(nycytx-45)
