文蛤肉的水解及文蛤调味酱的制备  

Hydrolyzation of clam meat and preparation of clam seasoning sauce

作　　者：张添[1] 徐宪菁[1] 潘卫苹 

机构地区：[1]江南大学食品学院,无锡214036 [2]黑五类集团镇江南方食品有限公司,镇江212009

出　　处：《食品科技》2004年第4期46-47,59,共3页Food Science and Technology

摘　　要：试验了用双酶法水解新鲜文蛤肉。水解条件:pH6.5、温度50℃、底物浓度50%,加酶量为胰酶50U/g、中性蛋白酶50U/g,酶解时间4h。试验结果表明:采用胰酶、中性蛋白酶可使文蛤肉完全水解。在此基础上,制备了文蛤调味酱,得到了较好的结果。Hydrolyzation of fresh clam meat by two kinds of enzymes was studied. The optimal conditions for the hydrolysis were determined as: pH6.5, temperature 50℃, the substrate concentration 50%, the enzyme addition of tripsin 50U/g and neutral proteinase 50U/g and the reaction time 4h. The results showed that the clam meat could be fully hydrolyzed by combining tripsin and neutral proteinase. Then the clam seasoning sauce was prepared on the basis of the results above. An ideal result was obtained.

关 键 词：文蛤 酶解 文蛤调味酱 

分 类 号：TS264.9[轻工技术与工程—发酵工程]