| 摘要: |
| 采用酶解和发酵联用技术进行草鱼生物饮料加工技术研究,通过正交试验确定的草鱼用木瓜蛋白酶酶解的最适条件为：酶用量(E/S) 8.5 g/kg，温度60 ℃,pH值7.5,酶解时间4 h。酶解液的氨基态氮含量由7.0 mg/kg增加到30.1 mg/kg，增加4倍以上。酶解液接入30 g/kg嗜热链球菌(S.t)和保加利亚乳杆菌(L.b),并在40 ℃发酵4 h后风味色泽明显改善，此发酵液经硅藻土过滤可用于调配草鱼生物饮料。草鱼生物饮料配方为：草鱼发酵液80 g/kg，麦芽糖浆30 g/kg，蔗糖45 g/kg，稳定剂3 g/kg，酸味调节剂和香精适量。 |
| 关键词: 草鱼 氨基态氮 生物饮料 酶解 发酵 |
| DOI： |
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| Processing technology of the grass carp biological beverage |
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| Abstract: |
| With enzymatic hydrolysis and fermentation methods,the processing technology of grass carp biological beverage was studied.The results of the orthogonal experiment indicates that the optmum conditions for the paipain enzymatic hydrolysis were enzyme concentration (E/S) 8.5 g/kg,temperature 60 ℃,pH 7.5,taking time 4 h.Then,the content of amino nitrogen was increased from 7.0 mg/kg to 30.1 mg/kg.It increased 4 times plus.But,the amino acid and polypeptides of bitter were brought from enzymatic hydrolysis juice of grass carp protein.So,fermentation method of S.t and L.b were taken to decreased bitter and brought delicious flavour.The result showed that S.t and L.b concentration were 30 g/kg,fermented as 40 ℃,taking time 4 h.Also,grass carp juice would be delicious.Product ingredients were 80 g/kg of the grass carp juice of enzymatic hydrolysis and fermented,30 g/kg of amylomaltose,45 g/kg of sucrose,3 g/kg of stablizer,some citric acid and flavour material. |
| Key words: grass carp amino nitrogen biological beverage enzymatic hydrolysis fermentation |
