摘要
针对蛋白酶在潮式卤鹅传统熟肉食品生产中的应用,以剪切力的变化来研究木瓜蛋白酶、胰蛋白酶和复合蛋白酶对卤鹅肉质的影响。通过单因素试验和正交试验确定了最佳的工艺生产条件为:复合酶液的胰蛋白酶用量为2000 U/kg原料、木瓜蛋白酶用量为1000 U/kg原料,温度为20℃,处理时间为30 min,所得到的卤鹅颜色酱红有光泽、肉质细嫩有弹性,滋味浓郁。
This paper described the application of protease complex in the traditional Chaozhou brine goose, by analysis of the change of shearing force after dealing by papain, trypsin and mixed proteases. The optional conditions were obtained by orthogonal experiments as follows trypsin in mixed proteases 2000 U/kg, papain in mixed proteases 1000 U/kg, temperature 20℃ and time 30 min. The brine goose had a glossy garnet red color, and the meat showed a delicious and elastic taste with rich flavor.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第8期1025-1027,共3页
Modern Food Science and Technology
关键词
潮式卤鹅
复配蛋白酶
熟肉加工工艺
Chaozhou brine goose
compound protease
cooked meat processing
