方氏云鳚水解液脱腥脱苦的研究  

Study of deodorization of Enedrias fangi hydrolysates

作　　者：于笛[1] 郑杰[1] 陈冲[1] 袁成玉[1] 

机构地区：[1]辽宁省海洋水产科学研究院,大连116023

出　　处：《中国食品添加剂》2014年第9期101-106,共6页China Food Additives

摘　　要：方氏云鳚全鱼水解液有较重的腥苦味,且颜色呈暗黄色。为解决这一问题,本研究采用单因素和正交试验,比较了粉末活性炭吸附、β-环糊精包埋和酵母粉发酵三种方法的脱腥脱苦效果。研究了添加量、温度、时间和pH对水解液脱腥脱苦效果的影响,并得出了最佳脱腥脱苦条件。最终确定了酵母粉与活性炭联合脱腥脱苦的方法:方氏云鳚水解液中添加2%的酵母粉,在40℃下发酵30min,然后加入0.5%的活性炭,在50℃、ph7.0条件下吸附30min,得到的水解液腥苦味基本脱除,感官评分为9,活性回收率94.84%。The enzyme hydrolysates of Enedrias fangi often have fishy smell and bitterness and the color is dark yellow. To solve this problem, the effects of active carbon,β - cyclodextrin and yeast on unpleasant smell were studied by sin- gle factor experiment and orthogonal design. The additive amount, temperature, time and pH were tested to confirm the optimum operation conditions. According to the results, active carbon and yeast should be used to remove the unpleasant smell： add 2% of the yeast to hydrolysate at 40℃ for 30min, and then at 50℃ , pHT. 0 with the amount of active carbon 0. 5% to react 30min. With all these treatment, the hydrolysates have little smell and the sensory score is 9, the recovery of activity reach to 94. 84%.

关 键 词：方氏云鳚 水解液 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]