摘要
以新鲜羊骨为原料,通过蒸煮工艺的研究试验,找出了酶解羊鲜骨最佳蒸煮工艺参数,即骨:水=1:1.2、蒸煮压力=0.15MPa、蒸煮时间=10h;通过蛋白酶的选择试验,最终选择了2709碱性蛋白酶与胰蛋白酶复配水解作为对羊鲜骨的水解酶;通过酶解工艺技术参数的研究试验,得到酶解羊鲜骨适宜的工艺参数组合是:2709碱性蛋白酶加酶量是骨汤理论干物质的0.8%,pH值为8.5,水解温度54℃,水解时间2h;胰蛋白酶加量是骨汤理论干物质的0.08%,pH值为7.8,水解温度45℃,水解时间4h。2种酶按照pH值从高到低顺序水解,最终水解结果:总氮≥14%,氨基氮≥2.5%,水解度≥17%,完全达到预定理论指标。
The present experiment, using sheep bone as raw material, was carried out by cooking technology and the best hydrolysis conditions showed as： the ratio of bone and water was 1：1.2, cooking pressure was 0.15 MPa, and the cooking time was 10 h. The 2790 alkaline protease and trypsin were chosen for hydrolysis of sheep bone after the test of various enzymes. The optimal conditions of enzymolysis of sheep bone were studied and result showed that： （1） the amount of 2790 alkaline protease was the 0.8% of the theory amount of bone soup, pH was 8.5, hydrolysis temperature was 54 %, hydrolysis time was 2 h; （2） the amount of trypsin was the 0.8% of the theory amount of bone soup, pH was 7.8, hydrolysis temperature was 45 ℃, hydrolysis time was 4 h. And the hydrolysis order of two enzymes followed the pH value from high to low. The final results indicated that： the total nitrogen ≥14%, the amino nitrogen ≥2.5%, and the degree of hydrolysis ≥17%, which achieves the reservation theory index perfectly.
出处
《食品科技》
CAS
北大核心
2013年第3期129-132,共4页
Food Science and Technology
关键词
酶解
骨蛋白
最佳条件
enzymolysis
bone protein
best conditions
