摘要
主要研究了鲢鱼天然抽提物的制备工艺条件 ,着重探讨了抽提过程和酶解过程中各种影响产品风味和得率的因素 .在 9倍加水量、3%加盐量及 pH 6.8,1 0 0℃条件下先抽提 ,然后利用1 %中性蛋白酶 ,1 %木瓜蛋白酶和 0 .3%胰酶进行酶解和脱苦 ,可得到风味良好而且得率很高的鲢鱼天然抽提物 .
High extraction rate was achieved by adding to the raw material 90% water,3% salt and adjusting the pH to 6.8 at 100℃. The hydrolysis of the residue with a mixticre of 1% papain, 1% neutral protease and 0.3% trypsin optimized the extraction rate and inhibited the occurence of bitterness.
