CAJ | 학술논문

用碱性蛋白酶对白玉蜗牛肉进行水解,探讨了水解温度、pH值、加酶量及固液比对蜗牛肉水解液水解得率的影响,通过正交试验确定了蜗牛肉水解的较佳条件,并以水解液为原料进行乳酸菌发酵,获得较佳的饮料制备工艺.结果表明：以碱性蛋白酶为水解酶,水解工艺条件为,温度50℃,pH 10.5,料液比1：5,加酶量6 000 U/g,水解3 h后加1%风味蛋白酶水解1 h时水解度为7.13%.水解液乳酸菌发酵的较佳工艺条件为：115℃高温灭菌15 min,蔗糖添加量5%,乳糖添加量2%,乳酸菌接种量3%～4%,时间6 h.
용감성단백매대백옥와우육진행수해,탐토료수해온도、pH치、가매량급고액비대와우육수해액수해득솔적영향,통과정교시험학정료와우육수해적교가조건,병이수해액위원료진행유산균발효,획득교가적음료제비공예.결과표명：이감성단백매위수해매,수해공예조건위,온도50℃,pH 10.5,료액비1：5,가매량6 000 U/g,수해3 h후가1%풍미단백매수해1 h시수해도위7.13%.수해액유산균발효적교가공예조건위：115℃고온멸균15 min,자당첨가량5%,유당첨가량2%,유산균접충량3%～4%,시간6 h.
Hydrolysis of snail meat with alkali protease was determined by orthogonal test and the appli- cation of snail hydrolyzate in fermentation beverage were studied. The optimal conditions of snail meat hy- drolysis were temperature 50 ℃ , pH 10.5, solid-liquid rate 1: 5, and alkali protease dosage of 6 000 U/g. After 3 h of hydrolysis, 1% of flavourzyme was added to improve the flavor. Supernatant of hydrolyzate was sterilized at 115 ℃ for 15 min. With fermentation at temperature 40 ℃ , sugar 5% , inoculum 3% - 4% , and lactose 2 % for 6 h, the beverage obtained had good color and flavour, and also showed high stability.