| 蒸煮条件对猪骨酶解的影响研究 |
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| 引用本文： | 左勇,边名鸿,谢晖,鞠帅,李杨,刘达玉.蒸煮条件对猪骨酶解的影响研究[J].食品工业科技,2012(1):180-182. |
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| 作者姓名： | 左勇 边名鸿 谢晖 鞠帅 李杨 刘达玉 |
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| 作者单位： | 1. 四川理工学院生物工程学院,四川自贡,643000
2. 成都大学生物产业学院,四川成都,610106 |
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| 基金项目： | 肉类加工四川省重点实验室项目(10R07) |
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| 摘 要： | 以新鲜猪骨为原料,通过蒸煮后进行酶解,探讨蒸煮的温度、时间和料液比对酶解效果的影响。在单因素的基础上,对蒸煮温度、时间、料液比3个因素进行正交实验,结果表明:蒸煮温度为100℃、时间为45min、料液比为1:4条件下,酶解效果最好。
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| 关 键 词： | 猪骨 TCA-NSI 苦味值 正交实验 |
Effect of cooking process on the enzymolysis of pig bone |
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| ZUO Yong,BIAN Ming-hong,XIE Hui,JU Shuai,LI Yang,LIU Da-yu.Effect of cooking process on the enzymolysis of pig bone[J].Science and Technology of Food Industry,2012(1):180-182. |
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| Authors: | ZUO Yong BIAN Ming-hong XIE Hui JU Shuai LI Yang LIU Da-yu |
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| Affiliation: | 1.College of Bioengineering,Sichuan University of Science and Engineering,Zigong 643000,China;2.Key Laboratory of Meat Processing of Sichuan Province,Chengdu University,Chengdu 610106,China) |
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| Abstract: | Using fresh pig bones as the raw material,with the method of cooking pork rips before enzymolysis,the influence of different temperature,time and solid-liquid ratio on enzymolysis was investigated.Orthogonal experiments were adopted to analyze the effect of each factor in temperature,time and solid-liquid ratio according to single factor experiment.Optimum cooking conditions were determined as follows:temperature 100℃,time 45min,solid-liquid ratio 1:4. |
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| Keywords: | pork bone TCA-NSI bitterness orthogonal experiments |
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