摘要
以低值紫菜为原料,通过酶解方法释放紫菜中的天然呈味氨基酸,增强紫菜的天然风味。以水解度为指标,并结合感官评定,确定了最佳水解条件为:将干紫菜粉碎,加20倍水,在55℃的条件下,用复合蛋白酶水解,1h后加入风味蛋白酶继续水解6h。将经过水解处理的紫菜,经真空干燥制成紫菜粉末,经感官评定,水解后的紫菜不仅具有逼真的天然紫菜风味,而且鲜味显著增强,无不良气味。
To enhance the flavor of low valued laver, enzymatic hydrolysis was adopted to liberate the amino acids in laver protein. The hydrolysis degree combined with sensory evaluation were employed to evaluate the effect of enzymatic hydrolysis. The optimal hydrolyzing condition was as follows., powdered laver was mixed with 20 folds water and kept at 55℃. To the slurry, protamex was added to hydrolyze the laver, then flavourzyme was added l h later. The hydrolyzed laver was dried under vacuum, and was produced to laver powder. Compared with the raw material, the hydrolyzed laver had a very vivid natural laver flavor, and no undesirable flavor, and was obviously more delicious than the raw material.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第11期175-177,共3页
Science and Technology of Food Industry
关键词
末水紫菜
酶解
增鲜
low valued laver
enzymatic hydrolysis
flavor enhancing
