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4期39-42,共4页

摘　　要： 甲鱼加工中,除腥始终是一道难题。酶处理可去掉大部分腥味,但却带来了苦涩味。本研究采用乳酸菌发酵法改善甲鱼蛋白酶解液的风味,效果比较理想。用正交试验法确定了改善甲鱼蛋白酶解液风味的最适乳酸菌发酵条件:乳酸菌A和B配比为2∶1,接种量为3%,在40℃条件下发酵4h,发酵液的风味最好。甲鱼蛋白酶解液经乳酸菌发酵后,大部分苦味氨基酸被转化,增加了水解液中的其他风味物质,使甲鱼酶解液的整体风味得到了明显改善,并赋予了甲鱼酶解液特殊的发酵香味和保健功能。 An entirety viable and more ideal method for improving the flavor of turtle protein enzymatic hydrolyzates by lactobacillus fermentation was studied in this paper. The dominating factor which affect the flavor of fermentation liquid of turtle protein hydrolyzed by enzyme was seeding amount,subsidiary factors were fermentation time and fermentation temperature,the proportion of lactobacillus affect hardly the flavor of the fermentation liquid. The optimum fermentation technology condition for improving the flavor of turtle protein enzymatic hydrolyzates was:the proportion of lactic-acid bacteria A and B 2 ∶ 1, seeding amount 3%,fermented for 4h under 42℃,the flavor of the fermentation liquid was the best. The majority of bitter amino acid in turtle protein enzymatic hydrolyzates was transformed by lactobacillus fermentation,the other flavor component was increased. Thus,the flavor of the enzymatic hydrolyzate was improved markedly,and the enzymatic hydrolyzate was endowed with special flavor and health function.

关 键 词： 酶解液 乳酸菌发酵 风味物质 蛋白酶 苦涩味 酶处理 甲鱼 改良 接种量 香味

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]