摘要
主要对合浦珠母贝肉酶解营养液进行了风味改良研究。以腥味及苦味作为评价风味改良的双重指标,分别采用活性炭、硅藻土、β-环糊精和酵母作为营养液风味改良剂,研究了添加比例、处理温度和处理时间对改善风味效果的影响。结果表明,先利用2.0%β-CD在60℃处理40min,再利用2.0%酵母在40℃处理60min的复合脱腥脱苦处理效果最为理想。
In this paper,the flavor improvement of enzyme nutrition from Pinctada martensii muscle was studied.The activated carbon,diatomite,β-cyclodextrin and yeast were added as the flavor improver respectively,the effects of additive proportion,processing temperature and processing time on flavor improvement were studied,fishiness and bitter degree were used as the two evaluating indicators.The results showed that the optimal effect of removing fishiness and bitter composite treatment were adding 2.0% β-CD into enzyme nutrition at 60 ℃ for 40 min before using 2.0% yeast at 40 ℃ for 60 min.
出处
《食品科技》
CAS
北大核心
2010年第5期104-108,共5页
Food Science and Technology
基金
海南省重点科技项目计划(0712)
关键词
合浦珠母贝
酶解营养液
脱腥脱苦
风味改良
Pinctada martensii muscle
enzyme nutrition
removal of bittemess and fishines
flavor improvement
