摘要
研究酶解鲢鱼肉生产复合调味料,开发利用鲢鱼肉的新途径。通过单因素和正交试验,以水解度为指标,研究复合调味料的生产工艺;通过正交试验,进行感官评价,研究复合调味料的配方。最适生产工艺即酶量为鱼肉重的0.15%,酶解温度40℃,酶解时间180min,pH为8.0;最佳调味配方为鱼蛋白粉4%,味精36%,食盐20%,白糖4%,淀粉24%,I+G6%,酵母抽提物2%,香辛料(大蒜,洋葱,胡椒,姜粉比例为1∶1∶1∶1)4%
New way to take advantage of chub meat by pruducing the compound seasoning with enzymolysis chub meat, was studied. Through single factor and orthogonal experiment, process of the compound seasoning with enzymolysis chub meat was studied on the degree of hydrolysis; and through orthogonal experiment, the compound seasoning formula was studied by organoleptic evaluation. The optimal process conditions were as follows：quantity of the enzyme to the fish meat 0.15%, enzymolysis temperature of 40 ℃ ,enzymolysis time 180 min,pH 8.0. The best formula is that fish protein powder 4 %, monosodium glutamate 36 %, salt 20 %, sugar 4 %, starch 24 %, I＋G 6%,yeast extract 2% ,spices （garlic ： onion ： pepper ： ginger = 1： 1： 1： 1）4%.
出处
《食品与机械》
CSCD
北大核心
2009年第5期153-156,共4页
Food and Machinery
关键词
液化鱼蛋白
酶解
胰蛋白酶
调味料
Liquefaetion fish protein
Enzymolysis
Trypsin
Seasoning
