低值鱼酶解液酶解及除腥工艺研究  

Study on Enzymatic Hydrolysis Technology and Deodorization Process of Low Value Fish

作　　者：王聪 滑欢欢 尹文军 张庆宇 陈波 Wang Cong(Guangdong Meiweixian Flavoring Foods Co.,Ltd.,Zhongshan 528400,China)

机构地区：[1]广东美味鲜调味食品有限公司,广东中山528400

出　　处：《安徽农学通报》2020年第10期127-129,共3页Anhui Agricultural Science Bulletin

摘　　要：通过单因素试验确定了低值鱼双酶解工艺的最佳参数:酶解时间14h,酶解温度55℃,酶制剂添加量0.5%,鱼水比例1∶1.5;同时,建立了植物材料除腥体系,该体系安全、无毒,并赋予了酶解液独特的香味,提高了酶解液的品质。The optimum parameters of the double enzymolysis process were determined by single factor test:the enzymolysis time was 14 h,the enzymolysis temperature was 55℃,enzyme dosage of 0.5%,the ratio of fish to water is 1:1.5;At the same time,the establishment of plant material to fishy system,the system is safe and non-toxic,but also to give the enzyme a special flavor,improve the quality of the enzyme solution.

关 键 词：低值鱼酶解液 双酶解工艺 除腥工艺 

分 类 号：TS201[轻工技术与工程—食品科学]