作　　者： ; ; (徐静）; (张井）; (郑晓杰）;

机构地区： 温州市农业科学研究院食品科学研究所浙江温州325006

出　　处： 《食品科学》 2009年第24期494-496,共3页

摘　　要： 介绍以毛虾加工副产物为原料,用生物酶解的方法制备毛虾风味液态调味基料的生产工艺。结果表明,酶解的最佳工艺条件:初始pH8.0,酶解时间8h,酶用量0.6%(m/m)。在该最佳条件下的水解度为39.2%。该产品具有浓郁的海鲜风味,微生物指标和理化指标均能达到相关国家标准的规定,可做调味基料。 The preparation processing of liquid flavor seasoning using by-products of Acetes as raw materials was introduced in this study. Results indicated that the optimal enzymatic hydrolysis condition was initial pH 8.0, 8 h of hydrolysis time, and 0.6% enzyme amount. The degree of hydrolysis was 39.2% under the optimal condition. The final products exhibited strong delicious flavor. Moreover, microorganism, physical and chemical index was met the requirements of national standard. Therefore, it is suitable for flavor seasoning.

关 键 词： 毛虾加工副产物 酶解 调味基料

领　　域： [轻工技术与工程] [轻工技术与工程]