摘要
对蚝油酶水解产物及其稳定性进行了初步研究 ,结果表明 :在最佳酶解条件下 ,蚝干的水解产物 (水解液及渣的混合物 )中加盐保温 ,全氮利用率大幅度提高 ;以进口淀粉 6— 7为主要增稠剂 ,并配以卡拉胶 ,可得到色泽、体态、风味。
The enzyme hydrolysis product of oyster sauce and its stability were studied preliminarily.The results showed that if salt was added to hydrolysate of oyster sauce (hydrolysis liquid and residue) which was preservated heat on the finest conditions of hydrolysis,utilization ratio of total nitrogen was improved by a big margin.Oyster sauce condiment with good colour,carrage and special flavor was made if import starch 6-7 was major thickening agents and carageen was supplementary thickening agents.
出处
《青海科技》
2000年第3期25-27,共3页
Qinghai Science and Technology
