裙带菜浸提汁的微生物脱腥及澄清工艺研究  

Microbial Deodorization Process of Extract Fluid of the Undaria Pinnatifida Suringar and its Clarification Process

作　　者：祖国仁[1] 叩玉珍[1] 孔繁东[1] 张春枝[1] 

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034

出　　处：《中国调味品》2012年第9期63-66,共4页China Condiment

基　　金：辽宁省教育厅科研项目(L2010054)

摘　　要：对裙带菜茎浸提汁进行了微生物发酵脱腥,并利用酶法对浸提汁进行了澄清研究。结果表明,脱腥较佳条件为:酵母菌As2.156、As2.152混合发酵脱腥,混合比例4∶1,总接种量4%;加水比例1∶2,糖1.0%。澄清较佳条件为:纤维素酶与蛋白酶混合水解澄清,混合比例3∶1,作用温度为45℃,pH5.7,酶添加量0.1%。The microbial fermentat and the enzyme clarification proce ion deodorization of ss were investigated timum fermentation deodorization conditions were as mentation deodorization, mixed ratio of 4 ： 1, total sugar 1%, and the optimum clarification conditions： mixed, mixed ratio of 3 ： 1, temperature extract fluid of the undaria pinnatifida suringar in this paper. The results indicated that the follows： yeast As 2. 156, As 2. 152 mixed 4% inoculation quantity; water ratio of 1 op-fer-cellulase and proteinase hydrolysis clarification at 45 ℃, pH 5.7, enzyme amount 0.1%.

关 键 词：裙带菜茎 酵母菌 脱腥 酶解澄清 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]