草鱼蛋白酶解及脱腥脱苦工艺研究

Technology of enzyme solution to silver carp protein and debittering and deodourization effects of active dry yeast

研究以草鱼为原料,选用动物蛋白水解酶和风味蛋白酶混合同时酶解,然后选用活性碳为脱腥脱苦试剂,通过正交试验对酶解液脱腥脱苦工艺条件进行了探讨。结果表明:双酶的最佳酶解条件为蛋白酶(动物蛋白水解酶∶风味蛋白酶)用量比2∶1(W∶W),酶解温度55℃,pH值7.5,料液比1∶2,酶解时间6h,水解度达到33.64%,氨基氮含量为317.35mg/dL;活性碳最佳脱腥脱苦工艺条件:活性碳添加量0.6%(W∶V),时间1.5h,温度50℃。此条件下得到的水解液腥苦味能得到很好的去除,并且酶解液颜色较浅具有良好的风味。

The grass carp hydrolysis using animal protease and flavor protease of fish proteins in joint protease enzyme solution were studied, and with active carbon for the deodorization, using the orthogonal experiment bitter reagent for hydrolysate on the deodorization bitter process conditions was discussed. The results showed that the optimum conditions with two enzymes（animal protein hydrolase and flavor protease）hydrolysis were as following, the ratio of animal protease to flavor protease was 2 ：1（W ： W）,pH 7.5, solid-liquid ratio 1 ： 2（W ： V）,at 55 ℃ for 6.0 h, The degree of hydrolysis with two enzymes was over 33.64 % ,amino nitrogen content was 317.35 mg/dL. The optimum conditions with active carbon technology of removal bitter and fishiness in hydrolyzed protein were as following：charcoal amount 0.6%（W ： V）, 50 ℃ for 1.5 h. The hydrolysate produced was better flavour and lighter color, no fishy smell or bitterness basically.