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以珍珠母贝肉为原料,前处理后进行酶解,以腥味、苦味为指标,采用酵母和β-环糊精作为脱腥脱苦剂进行风味调整。正交实验影响因素为处理温度、处理时间及添加比例,正交优选的基础上进行复合实验。实验表明,最佳脱腥脱苦条件为:添加4.5%β-环糊精,60℃下水浴40min;添加酵母2.0%,50℃下水浴40min。复合脱腥脱苦的最佳步骤为:先用酵母处理,再利用β-CD。酶解液经过脱腥脱苦后,再加以山楂汁、红枣汁等进行口味调配,获得良好口感的珍珠母贝营养口服液产品。
Taking mother-pearl meat as raw material, enzymolysis was carried out before the treatment, and the flavor was adjusted by using the yeast and β-cyclodextrin as the deodorization and debittering agent. Orthogonal experimental factors for the treatment temperature, processing time and the proportion of the orthogonal optimization based on the composite experiment. Experiments show that the best deodorization and debittering conditions: adding 4.5% β-cyclodextrin, water bath at 60 ℃ 40min; add yeast 2.0%, 50 ℃ water bath for 40min. Compound deodorization debittering the best steps are: first with yeast treatment, then use β-CD. Hydrolyzed solution after deodorization debittering, coupled with hawthorn juice, jujube juice, such as the deployment of taste, access to good taste of mother of pearl nutrition oral liquid products.