猪肺肉类香精的开发  

Development of pig lungs meat essence

作　　者：王继鹏[1] 王素梅[1] 谢华[1] 程文新[1] 王玉芬[1] 

机构地区：[1]双汇实业集团有限责任公司技术中心,河南漯河462000

出　　处：《肉类工业》2013年第6期36-37,共2页Meat Industry

摘　　要：建立了猪肺肉类香精的生产工艺,研究了猪肺香精腥味、苦味去除技术,并对香精香味进行优化。猪肺煮制过程中,加入中式复合调味料,一次酶解时加入0.05%的碱性蛋白酶,二次酶解时采用0.13%的风味蛋白酶,制作的猪肺香精香味浓郁,且没有腥味及苦味。The production process of pig lungs meat essence was established. The technology of re- moving fishy smell and bitterness were studied, and the flavor was optimized. On the boiling process of pig lungs, Chinese- style compound flavoring was added, followed by the first enzymatic hydrolysis with 0. 05% alkaline protease, and the second enzymatic hydrolysis with 0.13% flavored protease. Good palata- bility, no fishy smell and bitterness pig lungs meat essence was obtained.

关 键 词：猪肺香精 中式复合调味料 碱性蛋白酶 风味蛋白酶 

分 类 号：TS264.3[轻工技术与工程—发酵工程]