摘要
在酶适宜的环境条件下,利用木瓜蛋白酶与中性蛋白酶酶解石蛙肉及利用乳酸菌、黄酒酵母对酶解液进行风味改良。结果表明,中性蛋白酶对石蛙的水解效果较好,乳酸菌发酵液中氨态氮含量较高,乳酸菌发酵液风味改良效果优于黄酒酵母。
Rana spinosa meat was hydrolyzed by papain and neutral protease. Lactic acid bacteria and rice wine yeasts were used to improve the flavor of the hydrolysate. Results indicate that neutral protease is superior to papain. The amount of amino nitrogen included in fermentation broth fermented by lactic acid bacteria is higher. The fermenting liquor from lactic acid bacteria flavor is better than that from rice wine yeast.
出处
《食品科技》
CAS
北大核心
2012年第9期108-110,114,共4页
Food Science and Technology
关键词
石蛙
酶解液
风味改良
Rana spinosa
enzymatic hydrolysate
flavor improvement
