| 酶法制取龙头鱼水解蛋白及海鲜风味料的研究 |
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| 引用本文： | 余杰,陈美珍. 酶法制取龙头鱼水解蛋白及海鲜风味料的研究[J]. 食品与发酵工业, 2000, 26(3): 39-42,87 |
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| 作者姓名： | 余杰 陈美珍 |
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| 作者单位： | 汕头大学生物系,汕头,515063 |
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| 摘 要： | 研究了酶法水解龙头鱼的工艺及其水解液脱苦的适宜条件。通过正交试验确定了以水解龙头鱼蛋白为基料制备复合调味料的较优配方 ,获得口感丰富、具有浓郁海鲜风味的产品。
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| 关 键 词： | 龙头鱼 酶解 脱苦 水解鱼蛋白 海鲜风味料 |
Preparation of Hydrolysed Harpodom nehereus Protein by Enzymatic Methods and Study on Development of Seafood Condiment |
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| Yu Jie,Chen Meizhen. Preparation of Hydrolysed Harpodom nehereus Protein by Enzymatic Methods and Study on Development of Seafood Condiment[J]. Food and Fermentation Industries, 2000, 26(3): 39-42,87 |
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| Authors: | Yu Jie Chen Meizhen |
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| Affiliation: | Yu Jie,Chen Meizhen;(Department of Biology, Shantou University, Shantou, 515063) |
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| Abstract: | The technique of protease hydrolysing Harpodom nehereus and the optimum conditions of removing bitterness from the enzyme hydrolysate were researched The rational formula of producing compound condiment using hydrolysed Harpodom nehereus protein as base material were established by orthogonal design with organoleplic evaluation The product had plentiful tastes and intense delicious seafood flavor |
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| Keywords: | Harpodom nehereus enzymatic hydrolysis removing bitterness hydrolysed fish protein seafood condiment |
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