摘要
主要研究了猪肉天然抽提物的制备工艺条件 ,着重探讨了抽提过程的各种因素包括抽提温度、时间、加水量、加盐量及 pH对蛋白提取率的影响以及酶解工艺条件和脱苦条件。最终确定合适的抽提工艺条件为pH5 9,1 0 0℃ ,加盐量 0 2mol/l,时间 30min ,加水量 1 0倍原料肉体积。酶解工艺条件为 1 %木瓜蛋白酶 ,0 3 %中性蛋白酶和0 7%胰酶 ,在 pH7 0 ,50℃条件下反应为 3h。在此条件下可得到了风味良好而且得率很高的猪肉天然抽提物。
The methods for preparing pork extract were studied.The factors that affected the yield and flavor of extract were discussed,such as temperature,time,water volume,salt,pH,varieties of proteinase and debitter methods.The results showed that the flavor of pork extract was good when it was extracted at pH 5 9 and 100 ℃ for 30 min with 0.2mol/l salt in the extracting solution.The optimum conditions for enzyme hydrolysis were pH7.0 and 50 ℃ with 1% peppain,0.3% neutral proteinase and 0.7% pancreatin and the reaction time was 3 h.The yield of the product was high and the flavor was good at the optimum conditions.
出处
《食品与机械》
CSCD
2001年第6期25-27,共3页
Food and Machinery
