中国食物与营养2017，Vol.23Issue(11)：33-37,5.
蛋白鲜味肽调味品生产工艺初探
Initially Production Technology of Protein Umami Peptide Compound Condiment
摘要
Abstract
The protein flavor peptide pro duced by secondary hydrolysis technology could improve the protein yield effectively and be conducive to human absorption.The experiment according to the flavor characteristics of different water products,selected the sardine and shrimp as experimental material,the complex protease enzyme initially directional enzymolysis technology and ultrafiltration technology,preparation of peptide flavor improvement.The response surface method and the design of Box-Behnken to optimize the process of enzymatic hydrolysis of aquatic protein,the degree of hydrolysis was used as index to investigate the effects of enzyme addition,enzymatic hydrolysis temperature,time and pH on the yield of umami peptides.The optimal process conditions of enzyme preparation segmented umami peptides hydrolysis were compound protease hydrolysis enzyme amount 3.3％,temperature 57℃,hydrolysis time 3.5h,pH 7.1.关键词
鲜味肽/酶解/超滤Key words
umami peptides/enzymatic hydrolysis/ultrafiltration引用本文复制引用
王虹,刘鑫,李佳妮,邹晓霜,王欢,齐宝坤,王中江,江连洲..蛋白鲜味肽调味品生产工艺初探[J].中国食物与营养,2017,23(11):33-37,5.基金项目
高品质系列复合调味品加工技术研究与应用(项目编号:2016DB3AS030). （项目编号:2016DB3AS030）
