摘要
利用低温酶解技术酶解鲮鱼汤渣,以提高汤渣的蛋白质利用率,开发新型高营养方便鱼汤。研究结果表明,当木瓜蛋白酶与风味蛋白酶的质量比为1︰3,酶量为汤渣质量的0.20%,固液比为1︰2(g/mL),酶解温度为8℃,酶解时间为2 h时,酶解液中的蛋白质含量可达17.39%。
The low temperature hydrolysis technology was used to develop new high nutritional convenient fish soup. The enzymolysis soup slag technology of papain and flavor protease was researched. The result showed that the proportion between nematolyt and flavorzyme was 1︰3, the amount of enzyme was 0.20%, the solid-liquid ratio was 1︰2（g/mL）, the enzymolysis temperature was 8 ℃, and the enzymolysis time was 2 h. Finally, the content of protein in the soup was 17.39%.
出处
《食品工业》
CAS
北大核心
2016年第4期10-14,共5页
The Food Industry
基金
广东省科技计划项目(2013B010404043)
广州市科技计划项目(2014Y2-00193)
广东省大学生创新创业训练计划项目(1134713004)
关键词
低温酶解技术
蛋白质利用率
鲮鱼汤渣
蛋白酶
low temperature enzyme technology
protein utilization
dace soup slag
protease
