摘要
该试验以主要腥味物质氧化三甲胺(TMAO)的去除率和蛋白损失率为检测指标,探讨了甜酒曲、乳酸菌及酿酒酵母(Saccharomyces cerevisiae)3种微生物制剂对鱼鳞胶原蛋白肽的去腥工艺。结果表明,甜酒曲的去腥效果最佳,在甜酒曲接种量为0.06%、去腥时间为40 min、初始pH为4.0、去腥温度为28℃的条件下,氧化三甲胺去除率可达95.85%,蛋白质损失率为5.95%。
Using the removal rate of trimethylamine N-oxide(TMAO)and the loss rate of protein as detection indicator,the deodorization process of fish scale collagen peptide by 3 microorganisms including sweet Jiuqu,lactic acid bacteria and Saccharomyces cerevisiae was studied.The results showed that deodorization effect of sweet Jiuqu was the optimal.Under the conditions of sweet Jiuqu addition 0.06%,deodorization time 40 min,initial pH 4.0 and temperature 28℃,the highest removal rate of trimethylamine N-oxide was 95.85%,and the loss rate of protein was 5.95%.
作者
沈瑞敏
罗璇
李航
王恩利
SHEN Ruimin;LUO Xuan;LI Hang;WANG Enli(College of Food and Biotechnology,Wuhan Institute of Design and Engineering,Wuhan 430205,China)
出处
《中国酿造》
CAS
北大核心
2020年第2期173-176,共4页
China Brewing
基金
2017年湖北省教育厅科学研究计划指导性项目(B2017366)
关键词
鱼鳞胶原蛋白肽
去腥
微生物
fish scale collagen peptide
deodorization
microorganism
