| 复合蛋白酶在卤鹅类潮式卤水生产中的应用 |
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| 引用本文： | 陈宇,郭卓钊,郭美媛,郭奕纯,杨曼,黄妙云.复合蛋白酶在卤鹅类潮式卤水生产中的应用[J].广州食品工业科技,2012(8):1025-1027. |
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| 作者姓名： | 陈宇 郭卓钊 郭美媛 郭奕纯 杨曼 黄妙云 |
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| 作者单位： | 广东康辉集团有限公司,广东潮州515638 |
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| 摘 要： | 针对蛋白酶在潮式卤鹅传统熟肉食品生产中的应用，以剪切力的变化来研究木瓜蛋白酶、胰蛋白酶和复合蛋白酶对卤鹅肉质的影响。通过单因素试验和正交试验确定了最佳的工艺生产条件为：复合酶液的胰蛋白酶用量为2000U／kg原料、木瓜蛋白酶用量为1000U/kg唱原料，温度为20℃，处理时间为30min，所得到的卤鹅颜色酱红有光泽、肉质细嫩有弹性，滋味浓郁。
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| 关 键 词： | 潮式卤鹅 复配蛋白酶 熟肉加工工艺 |
Application of Protease Complex in the Production of Chaozhou Brine Goose |
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| Authors: | CHEN Yu GUO Zhuo-zhao GUO Mei-yuan GUO Yi-Chun YANG Man HUANG Miao-yun |
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| Affiliation: | (Kanghui Group Co., Ltd. Guangdong, Chaozhou, Guangdong 515638, China) |
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| Abstract: | This paper described the application of protease complex in the traditional Chaozhou brine goose, by analysis of the change of shearing force after dealing by papain, trypsin and mixed proteases. The optional conditions were obtained by orthogonal experiments as follows trypsin in mixed proteases 2000 U/kg, papain in mixed proteases 1000 U/kg, temperature 20℃ and time 30 min. The brine goose had a glossy garnet red color, and the meat showed a delicious and elastic taste with rich flavor. |
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| Keywords: | Chaozhou brine goose compound protease cooked meat processing |
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