摘要
以感官值和氨基酸回收率为考察指标,通过单因素和正交试验,研究了活性炭吸附法、微生物发酵法对波纹巴非蛤酶解液的脱腥效果。确定活性炭吸附脱腥的最佳工艺条件为:活性炭添加量为3.5%,作用温度80℃,作用时间40 min,酶解液腥味值为1.5,游离氨基酸的回收率为68.4%;微生物发酵法脱腥的最佳工艺条件为:酵母浸出物添加量为0.7%,作用温度为35℃,作用时间为45 min,酶解液腥味值为1.3,游离氨基酸的回收率达到92.4%。微生物法脱腥比活性炭吸附法脱腥效果好。
In this paper, single-factor test and orthogonal test were used to study the deodorization effect of activated carbon absorption and microbial fermentation on Paphia undulata enzymatic hydrolysate, in which the sensory value and the recovery of amino acid were used as the indexes. The optimum deodorization conditions for actived carbon was obtained as activated carbon 3.5% （w/v）, temperature 80℃, time 40 min, the sensory value was 1.5 and the recovery of amino acid was 68.4%. For microbial fermentation, the optimum conditions was obtained as yeast extract powder 0.7%, temperature 35℃, time 45 min, the sensory value was 1.3 and the recovery of amino acid was 92.4%. The result showed that the deodorization effect of microbial fermentation was superior to activated carbon adsorption.
出处
《广东农业科学》
CAS
CSCD
北大核心
2012年第23期84-87,共4页
Guangdong Agricultural Sciences
基金
"十二五"国家科技支撑计划课题子课题(2012BAD33B10)
中国科学院知识创新工程重要方向项目(KZCX2-EW-Q214)
广东省中国科学院全面战略合作项目(2011A090100008)
中国科学院院地合作项目(ZNGZ-2011-D22)
广东省海洋渔业科技推广专项科技攻关与研发项目(A201101J02)
关键词
波纹巴非蛤
酶解液
活性炭
微生物发酵
脱腥
Paphia undulate
enzymatic hydrolysate
activated carbon
microbial fermentation
deodorization
