复合酶处理对潮式卤鸡肫风味品质的影响研究  

Effect of Compound Enzyme Treatment on the Flavor and Quality of Chaozhou Brine Chicken Gizzard

作　　者：章斌 郭卓钊 郭美媛 侯小桢 陈阮钊 叶双灵 陈春霞 Zhang Bin;Guo Zhuozhao;Guo Meiyuan;Hou Xiaozhen;Chen Ruanzhao;Ye Shuangling;Chen Chunxia(School of Food engineering and Biotechnology, Hanshan Normal College, Chaozhou 521041, China;Guangdong Zhengyipin Biotechnology Co., Ltd., Chaozhou 521041, China)

机构地区：[1]韩山师范学院食品工程与生物科技学院,广东潮州521041 [2]广东正一品生物科技股份有限公司,广东潮州521041

出　　处：《现代食品》2019年第10期67-70,共4页Modern Food

基　　金：广东省科技发展专项资金“科技型中小企业技术创新”项目(编号:2017B010136174);广东普通高校工程技术开发中心项目“粤东食品加工与安全控制工程技术开发中心”(编号:GCZX-A1415);广东顺大食品调料有限公司委托项目(编号:韩合[2015]201)

摘　　要：以氨基酸态氮(AAN)含量、可溶性氮(TCA)含量为指标,在比较风味蛋白酶、木瓜蛋白酶、碱性蛋白酶、中性蛋白酶等单一酶处理效果基础上,探讨复合酶法对鸡肫处理的品质影响。试验结果表明:由风味蛋白酶和菠萝蛋白酶按1∶2比例复配成的组合酶在温度60℃、时间3h、加酶量800U·g-1条件下,可使样品释放最多的氨基酸态氮(AAN),其含量可达0.904g/100mL。Taking content of amino acid nitrogen and soluble nitrogen as index, on the basis of comparing the effects of flavor protease, papain, alkaline protease and neutral protease on the quality of chicken gizzard, samples treated with complex enzymes was explored. Results showed that amino acid nitrogen could be released most by the combined enzyme composed of flavor protease and bromelain in a ratio of 1 ∶ 2 under the conditions of enzymatic hydrolysis temperature 60 ℃, enzymatic hydrolysis time 3 h and enzyme dosage 800 U·g-1, the content of AAN could reach 0.904 g/100 mL.

关 键 词：鸡肫 复合酶 风味 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]