牦牛肚碱性蛋白酶法去腥工艺研究  

Study on the Deodorization Process of Yak Tripe Alkaline Protease Method

作　　者：刘云娜 吴海玥[2] 胡蓉[2] 闫忠心[2,3] 林青 任海佳 胡博 LIU yunna;WU Haiyue;HU Rong;YAN ZHongxing;LIN Ging;REN Haixia;HU Bo(Qinghai University,Xining 810016,China;College of Animal Husbandry and Veterinary Sciences,Qinghai University,Xining 810016,China;Qinghai province yak engineering technology research center,Xining 810016,China)

机构地区：[1]青海大学,青海西宁810016 [2]青海大学畜牧兽医科学院,青海西宁810016 [3]青海省牦牛工程技术研究中心,青海西宁810016

出　　处：《青海畜牧兽医杂志》2023年第5期30-36,共7页Chinese Qinghai Journal of Animal and Veterinary Sciences

基　　金：西宁市科技计划项目(2022-Y-11);青海省中央引导地方资金项目(2023ZY027)。

摘　　要：试验以感官牦牛肚碱性蛋白酶法去腥工艺评价为指标,以酶解时间、酶解温度和酶用量为因素,研究确定牦牛肚碱性蛋白酶法去腥的最佳工艺参数。结果表明:当酶解时间为1.5 h、酶解温度为40℃、酶用量为2.5%时,感官品质最佳。该研究为牦牛肚产品的研发提供了数据参考。In this experiment,the best process parameters were determined by determining the digestion time,temperature and amount of enzyme.The results show that the sensory quality is the best when the enzyme digestion time is 1.5 h,the enzyme digestion temperature is 40℃,and the enzyme dosage is 2.5%.This study provides a data reference for the research and development of yak belly products.

关 键 词：牦牛肚 碱性蛋白酶 酶解 去腥工艺 

分 类 号：S823.85[农业科学—畜牧学]