菲律宾蛤仔酶解液脱腥工艺研究  

Deodorization Process study of Philippines Clam Enzymatic Hydrolysate

作　　者：徐律[1] 杨最素[1] 郁迪[1] 曾丽[1] 李连军[1] 孙瑜[1] 

机构地区：[1]浙江海洋学院食品与医药学院,浙江省海洋生物医用制品重点工程技术研究中心,浙江舟山316022

出　　处：《浙江海洋学院学报（自然科学版）》2014年第1期79-84,91,共7页Journal of Zhejiang Ocean University(Natural Science Edition)

基　　金：浙江省自然科学基金(LY12C20008;LY12C20005)

摘　　要：以菲律宾蛤仔为原材料,选用胰蛋白酶对菲律宾蛤仔进行酶解,采用粉末活性炭联合安琪高活性干酵母脱腥,最佳脱腥条件为先添加1.5%的安琪高活性干酵母,30℃发酵反应1 h,离心过滤后再用粉末活性炭脱腥,其添加量为1.0%,温度30℃,时间30 min,pH 4,脱腥液中游离ANN含量为2.878 mg/g,损失率为7.9%,基本上没有腥味,含有酵母所特有的香味,脱腥液颜色比较澄清。Ruditapes philippinarum was hydrolyzed by Trypsin and the hydrolysate was deodorizated us ing combining activated carbon with Angel active dry yeast. firstly using Angel active dry yeast（1.5%, 30 ℃, 1 h） and then using activated carbon（1%, 30 ℃, 30 min, pH 4.0） were the best conditions for deodorization. ANN in Philippines clam enzymatic hydrolysate after deodorization was 2.878 mg/g and its loss ratio was 7.9%. Almost no fishy smell and there was a yeast peculiar smell and clear.

关 键 词：菲律宾蛤仔 酶解液 脱腥 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]