摘要
本文报告了利用中性蛋白酶水解虾头生产虾调味汁的研究。实验结果表明 ,水解虾头生产虾调味汁的最佳条件是在酶用量 1 4 % ,水解时间 2 0小时 ,水解温度 4 0℃ ,pH6 8。在此条件下 ,虾头的水解率可达 33 6%。水解液具有浓郁的虾风味 ,可作为调味汁。
This paper reports the study of using prawn head to produced prawn flavour juice by hydrolysis with neutral proteinase The experimental results showed that optimum condition of hydrolysis is that the neutral proteinase is at 1 4%,the hydrolysis time is at 20 hour,the hydrolysis temperature is at40℃,pH7 0 The prawn head hydrolysis rate was 33 6% under the optimum condition The hydrolysate had intense delicious prawn flavour and may be used as flavour juice
出处
《中国调味品》
CAS
北大核心
2001年第9期20-21,36,共3页
China Condiment
关键词
虾头
水解
虾调味汁
生产工艺
prawn head,hydrolysis,prawn flavour juice
