摘要
研究了酶法水解龙头鱼的工艺及其水解液脱苦的适宜条件。通过正交试验确定了以水解龙头鱼蛋白为基料制备复合调味料的较优配方 ,获得口感丰富、具有浓郁海鲜风味的产品。
The technique of protease hydrolysing Harpodom nehereus and the optimum conditions of removing bitterness from the enzyme hydrolysate were researched The rational formula of producing compound condiment using hydrolysed Harpodom nehereus protein as base material were established by orthogonal design with organoleplic evaluation The product had plentiful tastes and intense delicious seafood flavor
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2000年第3期39-42,87,共5页
Food and Fermentation Industries
关键词
龙头鱼
酶解
脱苦
水解鱼蛋白
海鲜风味料
Harpodom nehereus, enzymatic hydrolysis, removing bitterness, hydrolysed fish protein, seafood condiment