摘要
酶解法由扇贝边制取海鲜调味料,关键在于获得高氨基酸含量的酶解液和抑制酶解过程中臭味的产生。本文报道了主要参数温度对酶解过程的影响和加糖抑臭工艺。按本文所述方法,加入1%～3%的糖,控制酶解温度波动范围<3℃,可消除或推迟臭味的产生,酶解液中氨基氮含量可达0.9%以上。
It is important getting high content of AN and inhibitting bad smell in making marine sauce. This article showed thattemperature was the main factor influencing hydrolysising process and the addition of sugar inhibits bad smell. If added 1%～3% sugar into the hydrolysis, control temperature about 42±3℃, we could get a hydrolysis which contains AN>0.9%and got rid of bad smell.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第2期120-123,共4页
Food Science
