摘要
采用Alcalase和Flavourzyme两种蛋白酶对鲍鱼蛋白进行酶解,利用鲍鱼酶解物制备得到的增味剂,经感官评定,具有显著的口感增强作用。
Alcalase and Flavourzyme were used to hydrolyze the protein of abalone.The abalone hydrolysate was prepared for flavor enhancer,which proved to have high flavor-enhance effect by sensory evaluation.
出处
《食品科技》
CAS
北大核心
2011年第10期236-238,242,共4页
Food Science and Technology
关键词
蛋白酶
鲍鱼
增味
protease
abalone
flavor enhancer
