复合风味蛋白酶水解豆粕调味液的研究

Study on the flavourzyme hydrolyzed soy bean protein seasoning

本文以豆粕为原料,以天然复合风味蛋白酶为水解剂,对豆粕的酶解条件进行了5因素4水平正交实验研究。结果表明,最佳酶解条件为:加酶总量为原料豆粕量的11%;底物豆粕浓度为14%;酶解时间16h;高温处理温度为121℃;时间25min。在此条件下所制得的调味液色泽棕红,口感鲜美,无苦涩等异味,无毒副产物形成,氨基态氮可达0.54%,是一种高级营养调味品。

This paper studied on the conditions of flavourzyme hydrolyzed soy bean protein seasoning. The results is suggested that the best technological condition as follows:flavourzyme amount 11g/100g,the concentration of soy bean protein 14% .hychrolyte time 16h,high temperature doing temperature 121℃ , 25 min.Under this condition, the received seasoning is brown - red,and oscular sense is delicious and have no peculiar smell and poisonous.The production amino acid nitrogen is 0.54%.