天津科技大学学报Issue(5)：26-31,6.DOI:10.13364/j.issn.1672-6510.20140141
发酵酶解法制备干腌火腿风味基料过程中酶解条件的优化
Optimizing the Preparation Process of Dry-cured Ham Flavor Base Though Fermentation Combined with Enzymolysis
任利平 1汪建明1
作者信息
- 1. 天津科技大学食品工程与生物技术学院，天津 300457
- 折叠
摘要
Abstract
Enzymolysis and fermentation were used to prepare the dry-cured ham flavor base. Single factor experiments were used to get the best conditions of each factor. Then the process was optimized through Response Surface Experiment and the best enzymolysis conditions were obtained with 1%protease and 0.75%lipase,at 45,℃ temperature. The colligation score of the verification test,was 17.99,sensory score 41.8,amino nitrogen content 2.25%,and free fatty acid 1.99%. The product was fermented by Lactobacillus plantarum and Saccharomyces cerevisiae in proper conditions,and then an ideal flavor base of dry-cured ham was got through oxidation.关键词
中性蛋白酶/中性脂肪酶/干腌火腿/风味基料/发酵/酶解Key words
neutral protease/neutral lipase/dry-cured ham/flavor base/fermentation/enzymolysis分类
轻工纺织引用本文复制引用
任利平,汪建明..发酵酶解法制备干腌火腿风味基料过程中酶解条件的优化[J].天津科技大学学报,2015,(5):26-31,6.
