摘要
利用正交试验法优化木瓜蛋白酶的嫩化处理工艺。以剪切力为指标,以酶添加量、pH值、嫩化温度和嫩化时间为主要考察因素,采用正交试验法优化木瓜蛋白酶嫩化处理的最佳工艺参数。结果表明,木瓜蛋白酶嫩化处理的最佳工艺条件为:pH值5,嫩化时间30min,嫩化温度40℃,酶添加量500U/g。该工艺条件下,剪切力为4 857g·s。本试验可为牛肚的嫩化处理提供参考。
The orthogonal experiment was used, and tenderizing process technology of papain was optimized. The shear force was taken as an index, and the addition amount of papain, pH value, tenderizing temperature and tenderizing time were taken as the main investigation factor. The orthogonal experiment was adopted, and optimum technological parameters of the tenderizing treatment of papain was optimized. The results showed that the optimum technological conditions of tenderizing treatment of papain were as follows : pH value was 5, and tenderizing time was 30 min, and tenderizing temperature was 40℃, and the addition amount of papain was 500 U/g. Under the technological conditions, the shear force was 4 857g . s. The study provided a reference for the tenderizing treatment of tripe.
出处
《肉类工业》
2019年第8期48-50,58,共4页
Meat Industry
关键词
牛肚
木瓜蛋白酶
嫩化
正交试验
tripe
papain
tenderizing
orthogonal experiment
