木瓜蛋白酶对鸭腿肉致嫩工艺研究  

Process research of papain on tendernaization of duck leg meat

作　　者：朱琳[1] 张裕平[1] 崔震昆[1] 刘玲[1] 赵煜[1] 

机构地区：[1]河南科技学院,河南新乡453003

出　　处：《河南科技学院学报（自然科学版）》2015年第2期33-37,共5页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南科技学院2014年大学生创新训练项目(2014CX034)

摘　　要：鸭肉嫩化是鸭肉菜肴开发的关键.采用单因素试验和正交试验,评估了木瓜蛋白酶对鸭腿肉嫩度的影响.结果表明:最优嫩化条件为木瓜蛋白酶质量浓度2 g/L,温度30℃,p H值6.7,成熟时间15 min.Duck meat tenderizer is the key to the duck meat dishes.Single factor and orthogonal experiments was used to evaluate and optimize the influences of papain solution in soak on the tenderness of duck meat.The results showed that the optimal conditions are as follows：the concentration is 2 g/L,temperature is 30 ℃,pH is 6.7 and time is 15 minute.

关 键 词：鸭肉 嫩度 木瓜蛋白酶 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]