| 利用牡蛎制作海鲜调味汁的试验 |
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| 引用本文： | 卢海东.利用牡蛎制作海鲜调味汁的试验[J].福建水产,2003(2):29-32. |
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| 作者姓名： | 卢海东 |
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| 作者单位： | 汕头市高级技工学校 广东汕头510300 |
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| 摘 要： | 研究了混合酶水解牡蛎蛋白质的技术条件，并和单酶水解结果进行了比较。结果表明，混合酶水解可提高水解率和水解液中氨基态氮(AAN)的含量，同时改善了水解液风味。
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| 关 键 词： | 海鲜调味汁 牡蛎 混合酶水解 水解率 氨基态氮 |
Flavoring made from oyster by using mixed enzymes |
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| LU Hai-dong.Flavoring made from oyster by using mixed enzymes[J].Journal of Fujian Fisheries,2003(2):29-32. |
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| Authors: | LU Hai-dong |
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| Abstract: | A study on the technique conditions was presented for hydrolysis of oyster using mixed enzymes and the hydrolyzing were compared with those using single enzyme. the results show that the content of mino-acid nitrogen (AAN) can be increased the hydrolysates when using mixed enzymes and the flavor of the hydrolysates is also improved. |
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| Keywords: | protease hydrolysis oyster |
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