食品科学2011，Vol.32Issue(14)：333-336,4.
酶解加工多肽兔肉松工艺
Optimization of Enzymatic Hydrolysis Rabbit Meat and Formulation and Vacuum Freeze-drying of Rabbit Meat Floss
摘要
Abstract
Rabbit meat was hydrolyzed with papain and the hydrolysate was used to develop nutritional and healthcare floss with the addition of carrot rich in vitamins and other ingredients. In order to maximize hydrolysis degree, the optimization of the hydrolysis conditions of rabbit meat were performed using one-factor-at-a-time combined with orthogonal array design method, and this method was also used to optimize process conditions for the vacuum freeze-drying of rabbit meat floss for achieving maximum comprehensive sensory score. The optimal hydrolysis conditions were found as follows： temperature 50 ℃, hydrolysis lime 6 h, pH 7.0, enzyme dosage 2%, and solid-to-liquid ratio 1：4. Rabbit meat floss formulated with the hydrolysate obtained under the optimal hydrolysis conditions and 4% soybean protein isolate and 50% compound fruit puree showed the best quality. The optimal vacuum freeze-drying conditions were filling thickness of 3 mm, pre-freeze temperature between - 25 and - 30 ℃ ,dry container pressure of 40 Pa, sublimation temperature of 60 ℃, analytical temperature of 20℃, and analytical pressure 40 Pa.关键词
兔肉/酶解/加工工艺/肉松Key words
rabbit/enzymatic hydrolysis/processing/meat floss分类
轻工纺织引用本文复制引用
王卫,李翔,张佳敏,刘达玉,张崟..酶解加工多肽兔肉松工艺[J].食品科学,2011,32(14):333-336,4.基金项目
四川省科技厅青年科技基金项目 （）
成都大学肉类加工四川省重点实验室开放基金项目 （）
