复合酶处理对潮式卤鸡肫风味品质的影响研究
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摘要
以氨基酸态氮(AAN)含量、可溶性氮(TCA)含量为指标,在比较风味蛋白酶、木瓜蛋白酶、碱性蛋白酶、中性蛋白酶等单一酶处理效果基础上,探讨复合酶法对鸡肫处理的品质影响。试验结果表明:由风味蛋白酶和菠萝蛋白酶按1∶2比例复配成的组合酶在温度60℃、时间3 h、加酶量800 U·g~(-1)条件下,可使样品释放最多的氨基酸态氮(AAN),其含量可达0.904 g/100 mL。
Taking content of amino acid nitrogen and soluble nitrogen as index, on the basis of comparing the effects of flavor protease, papain, alkaline protease and neutral protease on the quality of chicken gizzard, samples treated with complex enzymes was explored. Results showed that amino acid nitrogen could be released most by the combined enzyme composed of flavor protease and bromelain in a ratio of 1 ∶ 2 under the conditions of enzymatic hydrolysis temperature 60 ℃, enzymatic hydrolysis time 3 h and enzyme dosage 800 U·g~(-1), the content of AAN could reach 0.904 g/100 mL.
Taking content of amino acid nitrogen and soluble nitrogen as index, on the basis of comparing the effects of flavor protease, papain, alkaline protease and neutral protease on the quality of chicken gizzard, samples treated with complex enzymes was explored. Results showed that amino acid nitrogen could be released most by the combined enzyme composed of flavor protease and bromelain in a ratio of 1 ∶ 2 under the conditions of enzymatic hydrolysis temperature 60 ℃, enzymatic hydrolysis time 3 h and enzyme dosage 800 U·g~(-1), the content of AAN could reach 0.904 g/100 mL.
引文
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[4]丁小燕,张雯,倪莉.双酶水解鸡骨泥的工艺优化[J].食品与机械,2018,34(1):205-208.
[2]Yuangang Zhang,B Dorjpalam.Contribution of peptides to volatile formation in the Maillard reaction of casein hydrolysate with glucose[J].Journal of Agrictual of Food Chemistry,1992,40(12):2467-2471.
[3]刘霞,金巧,甘志凯.响应曲面法优化风香鸡腿的酶解工艺[J].中国调味品,2018,43(11):30-38.
[4]丁小燕,张雯,倪莉.双酶水解鸡骨泥的工艺优化[J].食品与机械,2018,34(1):205-208.