| 酶解鲍鱼制备增味剂的研究 |
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| 引用本文： | 任艳艳,李卫华.酶解鲍鱼制备增味剂的研究[J].食品科技,2011(10):236-238,242. |
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| 作者姓名： | 任艳艳 李卫华 |
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| 作者单位： | 广东江大和风香精香料有限公司; |
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| 摘 要： | 采用Alcalase和Flavourzyme两种蛋白酶对鲍鱼蛋白进行酶解,利用鲍鱼酶解物制备得到的增味剂,经感官评定,具有显著的口感增强作用。
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| 关 键 词： | 蛋白酶 鲍鱼 增味 |
The flavor enhancer prepared by enzymatic abalone |
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| REN Yan-yan,LI Wei-hua.The flavor enhancer prepared by enzymatic abalone[J].Food Science and Technology,2011(10):236-238,242. |
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| Authors: | REN Yan-yan LI Wei-hua |
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| Affiliation: | REN Yan-yan,LI Wei-hua(GuangDong ADD Flavour,Fragrance CO.,Ltd.,Guangzhou 510990) |
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| Abstract: | Alcalase and Flavourzyme were used to hydrolyze the protein of abalone.The abalone hydrolysate was prepared for flavor enhancer,which proved to have high flavor-enhance effect by sensory evaluation. |
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| Keywords: | protease abalone flavor enhancer |
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