改善蜗牛肉蛋白水解液色泽和风味的研究

Study on methods of improving the color and flavor of snail protein hydrolysis

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.