摘要
以双孢蘑菇为主要原料,采用酶水解法研制出蘑菇特色调味汁.通过实验得到的最佳酶解条件为:温度50℃、pH6、时间5 h、酶浓度15%.在此条件下所制得的蘑菇调味汁色泽棕红,口感鲜美,无苦涩等异味,无毒副产物形成,氨基态氮可达0.62%,是一种高级营养调味品.
This paper studied on the seasoning production by enzyme method,with the Agaricus bisporus as the mian raw materials and by the enzymatic of the mushrooms,to produced a compound mushroom juice beverage.The result suggest that the best technological conditions as follows：pH 6.0,temperature 50 ℃,reaction time 5 h and neutral protease 15%.Under this conditions,the received seasoning is brown-red,and oscular sense is delicious and have no pecular smell and poisonous.The production amino acid nitrogen is 0.62%.
出处
《陕西科技大学学报（自然科学版）》
2011年第1期54-57,共4页
Journal of Shaanxi University of Science & Technology
关键词
酶法
蘑菇
酱油
enzymic method
Agaricus bisporus
seasoning
