食品科学
食品科學
식품과학
FOOD SCIENCE
2009年
24期
62-64
,共3页
虾米%酶解%复合蛋白酶
蝦米%酶解%複閤蛋白酶
하미%매해%복합단백매
dried shrimp%enzymatic hydrolysis%compound protease
以虾米为原料,对其最佳酶解工艺进行研究,分析酶解后氨基酸态氮含量.结果表明:在酶用量0.4%、液固比4:1(ml/g)、酶解温度60℃、酶解时间4h的条件下,酶解液氨基酸态氮含量可达到2.60%,无苦味且具有诱人、浓郁的海虾风味.
以蝦米為原料,對其最佳酶解工藝進行研究,分析酶解後氨基痠態氮含量.結果錶明:在酶用量0.4%、液固比4:1(ml/g)、酶解溫度60℃、酶解時間4h的條件下,酶解液氨基痠態氮含量可達到2.60%,無苦味且具有誘人、濃鬱的海蝦風味.
이하미위원료,대기최가매해공예진행연구,분석매해후안기산태담함량.결과표명:재매용량0.4%、액고비4:1(ml/g)、매해온도60℃、매해시간4h적조건하,매해액안기산태담함량가체도2.60%,무고미차구유유인、농욱적해하풍미.
In this study, the optimal condition for enzymatic hydrolysis of dried shrimps was investigated based on the analysis of amino nitrogen in hydrolysates. Results indicated that the optimal condition was 4:1 of liquid-material ratio, 0.4% enzyme amount, reaction at 60 ℃ for 4 h. Amino nitrogen content in hydrolysates was up to 2.60% under this optimal hydrolysis condition. The final product exhibited attractive flavor from shrimps.
