CAJ | 학술논문

以菲律宾蛤仔为原材料，选用胰蛋白酶对菲律宾蛤仔进行酶解，采用粉末活性炭联合安琪高活性干酵母脱腥，最佳脱腥条件为先添加1.5%的安琪高活性干酵母，30℃发酵反应1 h，离心过滤后再用粉末活性炭脱腥，其添加量为1.0%，温度30℃，时间30 min，pH 4，脱腥液中游离ANN含量为2.878 mg/g，损失率为7.9%，基本上没有腥味，含有酵母所特有的香味，脱腥液颜色比较澄清。
이비률빈합자위원재료，선용이단백매대비률빈합자진행매해，채용분말활성탄연합안기고활성간효모탈성，최가탈성조건위선첨가1.5%적안기고활성간효모，30℃발효반응1 h，리심과려후재용분말활성탄탈성，기첨가량위1.0%，온도30℃，시간30 min，pH 4，탈성액중유리ANN함량위2.878 mg/g，손실솔위7.9%，기본상몰유성미，함유효모소특유적향미，탈성액안색비교징청。
Ruditapes philippinarum was hydrolyzed by Trypsin and the hydrolysate was deodorizated us ing combining activated carbon with Angel active dry yeast. firstly using Angel active dry yeast (1.5%, 30℃, 1 h) and then using activated carbon (1%, 30 ℃, 30 min, pH 4.0) were the best conditions for deodorization. ANN in Philippines clam enzymatic hydrolysate after deodorization was 2.878 mg/g and its loss ratio was 7.9%. Al-most no fishy smell and there was a yeast peculiar smell and clear.