摘要
研究了改善蜗牛蛋白水解液色泽和风味的措施。结果表明:蜗牛蒸煮时调节pH值到2.5,水解后用6%的活性碳脱色,同时结合3%的β-环状糊精去腥可以得到色泽浅、无腥味的蛋白水解液。
This paper studies methods of improving the color and flavor of snail protein hydrolysis(SPH). The results indicate: Boiling snail at pH 2. 5 and decolorizing with 6% active carbon after hydrolyzing can greatly reduce the color; Treating with 3% β- cyclodextrin can effectively remove fishiness of SPH.
关键词
蜗牛蛋白水解液
褐变
脱色
去腥
风味
酶解
Snail protein hydrolysis(SPH)
Browning
decolorizing
removing fishiness