鲢鱼蛋白酶解及脱腥脱苦工艺研究  

Technology of Enzyme Solution to Silver Carp Protein and Debittering and Deodorization Effects of Active Dry Yeast

作　　者：徐锦[1] 李明元[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《食品工业》2012年第5期1-3,共3页The Food Industry

基　　金：四川省教育厅自然科学重点项目(10ZA099);成都市科技局自然科学重点项目(10YTYB017SF)

摘　　要：以鲢鱼为原料,采用动物蛋白水解酶和风味蛋白酶联合对鱼蛋白酶解条件进行了研究,得到水解液基本无苦味略带腥味,并以活性干酵母为脱腥脱苦试剂,采用正交试验对水解液脱腥脱苦工艺条件进行了探讨。结果表明:双酶(动物蛋白水解酶和风味蛋白酶)水解的最佳工艺条件为:动物蛋白水解酶和风味蛋白酶按质量比1:1混合同时酶解、温度55℃、pH8.0、料液比1:6(m:V),酶解4 h水解度达29.07%;活性干酵母脱腥脱苦最佳工艺条件为:添加量1.5%(m:V)、时间1.5 h、温度35℃。在此条件下得到的水解液没有腥苦味,水解液风味良好。The silver carp hydrolysis using animal protease and flavorzyme of fish proteins in joint protease enzyme solution were studied by fish protein hydrolysis without bitter taste with basic smell. And with active dry yeast for the deodorization, using the orthogonal experiment bitter reagent for hydrolysate on the deodorization bitter process conditions are discussed. The results showed that the optimum conditions with two enzymes （animal protease and flavorzyme） hydrolysis were as follows： the ratio of animal protease to flavorzyme was 1：1 （m：m）, pH 6.0, solid-liquid ratio 1：6 （m：V）, at 55 ~C for 4.0 h, The degree of hydrolysis with two enzymes was over 29.07%. The optimum conditions with active dry yeast technology of removal bitter and fishiness in hydrolyzed protein were as following： charcoal amount 1.5% （m： t0, 35℃ for 1.5 h. The hydrolysate produced was better flavour, no fishy smell or bitterness basically.

关 键 词：鲢鱼 酶解 活性干酵母 脱腥脱苦 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]