作　　者： ; ; ; ;

机构地区： 西北农林科技大学食品科学与工程学院

出　　处： 《中国食品学报》 2004年第3期48-52,共5页

摘　　要： 研究了采用枯草杆菌蛋白酶酶解甲鱼的条件。正交试验分析结果表明:酶解甲鱼的最佳条件是酶用量(E/S)144mg/kg,温度45℃,pH值为7.0时酶解4h,甲鱼酶解液的氨基酸态氮含量由0.0369g/kg增加到0.2265g/kg,增加了6倍;游离氨基酸由51.1g/kg增加到503.3g/kg,增加近10倍。但酶解液中含有大量苦味氨基酸和苦味多肽成分,经接入30g/kg嗜热链球菌(S.t)和保加利亚杆菌(L.b)于42℃发酵4h后,酶解液中苦味天冬氨酸在发酵后减少了近10倍,酶解液风味得到明显改善,苦味基本消失并产生了特殊的发酵香味。甲鱼生物饮料配方是:甲鱼酶解发酵过滤液80g/kg,麦芽糖浆30g/kg,蔗糖45g/kg,稳定剂3g/kg,固形物含量为750g/kg的浓缩果汁80g/kg,酸味调节剂和香精适量。 This paper was a comparative research for the enzymatic hydrolysis condition of subtilopeptidase to trionys sinensis protein. The analytical results of the orthogonal experiment indicated that the optimum conditions for the enzymatic hydrolysis were enzyme concentration 144mg/kg temperature 45℃ pH 7.0 reaction time 4h. The content of amino-acid nitrogen was increased from 0.0369g/kg to 0.2265g/kg. The total free amino acid was increased from 51.10g/kg to 503.30g/kg. However both the bitter amino acids and bitter polypeptides were brought from enzymatic hydrolysate of trionys sinensis. So fermentation method of S.t and L.b were taken to decrease bitter and brought delicious flavour. The result showed that S.t and L.b concentration were 30g/kg with fermentation temperature of 42℃ for 4h. Also ASP was decreased by 10 times. Product ingredients were 80g/kg of trionys sinensis juice of enzymatic hydrolysis and fermented 30g/kg of maltsyrup 45 g/kg of sucrose 3g/kg of emulsifier and stabilizer 80g/kg of concentrated apple juice of 750g/kg soluble solid some lemon acid and flavour.

关 键 词： 酶解液 饮料加工技术 苦味 发酵 麦芽糖浆 保加利亚杆菌 饮料配方 甲鱼 适量 游离氨基酸

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]