活性炭和酵母粉对虾头虾壳蛋白水解液脱腥脱苦的比较研究  

Debittering and Deodourization Effects of Active Carbon and Yeast on the Hydrolyzate of Prawn Waste

作　　者：武利刚[1] 谢广深[1] 段杉[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《现代食品科技》2008年第12期1243-1246,共4页Modern Food Science and Technology

摘　　要：本文比较了活性炭和酵母粉对虾头、虾壳水解液脱腥、脱苦的效果,发现酵母粉的脱腥、脱苦效果明显优于活性炭。酵母粉的最佳使用条件为:添加量为3%、处理温度为30oC、时间为60min,经上述处理,水解液的苦味、腥味基本脱除。The effects of active charcoal and yeast powder on the removal of bittemess and fishiness fi＇om the hyrolyzate of prawn waste were compared in this paper. Results showed that both the debittering and deodourization effects of yeast powder were better than those of active charcoal. With yeast power, the best yeast powder dosage, treatment temperate and time were 3%, 30℃ and 60min, respectively. Under such conditions, most of the bitterness and fishiness of the hydrolyzate of prawn waste were removed.

关 键 词：虾头 虾壳 活性炭 酵母粉 脱腥脱苦 水解蛋白 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]