摘要
采用正交试验法研究酶解提取鸡鲜骨骨素工艺,以操作简单、符合企业实际情况的可溶性固形物检测指标为测量指标,确定了碱性蛋白酶酶解提取鲜骨骨素工艺条件:温度60℃,时间3h,加酶量0.16%,加水量120g/100g样品。
Study the extraction technology of chicken ossein with orthogonal experiment, and the soluble solids index is as the measurement indicator. The optimal conditions of enzymolysis indicate that the reaction temperature is 60 ℃, enzyme concentration is 0. 16%, reaction time is 3 h, and water addition amount is 120 g/100 g.
出处
《中国调味品》
CAS
北大核心
2014年第6期95-97,共3页
China Condiment
基金
河南省教育厅科学技术研究重点项目(14B550007)
关键词
酶解
鸡鲜骨
骨素
提取工艺
enzymatic hydrolysis
chicken fresh bone
ossein
extraction process
