鸭肉调味酱的制备

Preparation of duck meat sauce

以鸭肉为主要原料,用复合蛋白酶和风味蛋白酶组合(酶活力比1:1)进行酶解,通过正交实验获得如下优化酶解条件:复合蛋白酶与风味蛋白酶的总添加量为0.9%(W/W),酶解温度55℃,水料比4:1,pH6.5,酶解反应时间6h。然后将酶解液浓缩,配以辅料,通过正交实验确定调味酱最佳配方:酶解液的添加量为40.0%,淀粉的添加量为6.0%,糖的添加量为3.0%,盐的添加量为1.5%,酱油的添加量为1.0%,味精的添加量为0.2%,卡拉胶的添加量为0.3%。

The mixture of compound enzyme and flavor enzyme was used to hydrolyze duck meat.Based on the result of orthogonalr test,the optimized reaction were as follows：the addition level of mixed enzyme was 0.9%,the temperature of reaction was 55℃,the ratio of liquid to meat was 4：1,pH value was 6.5,reaction time was 6h.Add other supplementary materials to the enzymatic liquid after concentration and the best formula of sauce by orthogonal test showed that：addition level of enzymatic hydrolysate was 40.0%,addition level of starch was 6.0%,addition level of sugar was 3.0%,addition level of salt was 1.5%,addition level of soy sauce was 1.0%,addition level of monosodium was 0.2%,addition level of carrageenan was 0.3%.