中国林蛙胴体的预处理条件优化及产品开发

Pretreatment Condition Optimization and Product Development of Rana chensinensis Carcass

为中国林蛙胴体原料的开发利用提供参考依据,通过正交试验对林蛙胴体预处理工艺进行优化,并根据处理工艺条件开发出林蛙佐餐肉与林蛙酥。结果表明:微波破壁处理最佳条件为微波功率600W、微波时间8min、物料粒度1mm、物料含水量65%。AL蛋白酶最佳酶解条件为温度55℃、酶解时间2h、酶用量1.5%、底物浓度5%;FW蛋白酶最佳酶解条件为温度50℃、时间1.5h、pH 7.0、酶用量4%。根据工艺条件制得的林蛙佐餐肉、番茄味林蛙酥风味纯正、口感优良。

The orthogonal design was used to optimize the pretreatment technology of R.chensinensis carcass and develop table R.chensinensis and crispy R.chensinensis according to the optimized pretreatment technology for development and utilization of R.chensinensis carcass resources.The results showed that the optimum conditions for microwave-split included 1mm of particle size,65% moisture and 600 W for 8 mi,the optimum enzymolysis conditions for AL protease enzymolysis were 1.5% enzyme dosage,5% substrate concertration and 55℃ for 2h and the optimum enzymolysis conditions for FW protease enzymolysis were 4% enzyme dosage,pH 7.0 and 50℃ for 1.5 h.The products of table R.chensinensis and crispy R.chensinensis produced by the optimized pretreatment technology are of pure flavour and good taste