作　　者： ; ; ; ;

机构地区： 广东海洋大学

出　　处： 《现代食品科技》 2009年第5期498-502,共5页

摘　　要： 本文研究了一种能够有效去除鲻鱼水解蛋白腥味和苦味方法。将鲻鱼水解蛋白粉加水溶解,然后分别运用活性碳吸附、β-环状糊精包埋、有机酸和无机酸遮蔽、蔗糖和甜蜜素掩蔽、香辛物质掩盖等方法对其进行处理。然后用1.0mol/L酒石酸溶液调节水解液pH值到3.0,再用1.0mol/L氢氧化钠溶液回调至pH7.0;接着添加3.0g/L生姜粉到鱼蛋白水解液中,基本脱除水解液中的苦味和腥味。可见,用有机酸遮蔽,再加适量生姜粉能够起到较好的脱腥脱苦效果,而且蛋白损失率较低。 A novel and effective method for removing the fishy smell and bitterness form the gray mullet protein hydrolysates was developed in this paper. The hydrolyzed protein powder was diluted with water, absorbed by activated carbon, embedded with β-CD, and then masked with organic and inorganic acids, sugar and sodium cyclamate and spicy materials respectively. Then the pretreated hydrolysates was adjusted to pH 3.0 with 1.0 mol/L tartaric acid solution, followed by an adjusting to pH 7.0 with 1.0 mol/L sodium hydroxide solution. After adding 3.0g/L ginger powder, the bitterness and fishy smell of hydrolysates were basically removed. This method showed better deodorization effect with lower loss ratio of protein.

关 键 词： 水解蛋白 脱腥脱苦 鲻鱼

领　　域： [轻工技术与工程] [轻工技术与工程]