摘要
对牡蛎酶解液的絮凝和分离方法进行了研究,结果显示:调节酶解液的pH至4.5～5.0,加热到85℃保持15min,后降温至60℃,采用碟式分离机进行离心,当转速为9360r/min,流量为200L/h,排渣时间为15min时,可去除86%以上的杂质,离心前后氨基态氮指标变化不大,可降低约25%的挥发性盐基氮,有效地提高了牡蛎酶解液的风味,达到后工序对酶解液的品质要求。本文也采用等水平均匀设计法确定了各因素的影响效果:离心流量>pH>絮凝时间>絮凝温度。
The flocculation and separation methods were studied for oyster hydrolysate in this article,and the results showed that：86% impunity could be removed from the oyster hydrolysate by separator with 200L/h flow,9360r/min and 15min flush off after pretreated under the special conditions,which to adjust the pH to 4.5 ～ 5.0,heated to 85℃ firstly and then cooling to 60℃.The amino acid was not too much changed,only the VBN had 25% decreased after separator,which also benefit to improve the flavor of oyster hydrolysate,and achieve to its quality requirement.Another,we also found that for the effluent factors：separator flow〉pH〉flocculent time〉flocculent temperature.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第15期233-235,241,共4页
Science and Technology of Food Industry
基金
广东省中国科学院全面战略合作项目(2010A090100023
2011B090300081)
关键词
牡蛎
酶解
絮凝
分离
oyster
hydrolysate
flocculation
separator
