| 鲤鱼酶解发酵制饮料的技术研究 |
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| 引用本文： | 徐怀德,殷金莲,孙卉,谢顺虎,杨阳,张红勇.鲤鱼酶解发酵制饮料的技术研究[J].农业工程学报,2006,22(11):257-260. |
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| 作者姓名： | 徐怀德 殷金莲 孙卉 谢顺虎 杨阳 张红勇 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院,杨凌,712100 |
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| 基金项目： | 西北农林科技大学校科研和教改项目 |
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| 摘 要： | 该文对鲤鱼酶解发酵制饮料的加工技术进行了研究。结果表明：枯草杆菌蛋白酶酶解鲤鱼蛋白的最佳酶解条件是酶用量(酶与底物浓度比，E/S)0.12 g/kg，温度45℃，pH值8.0,在此条件下酶解鲤鱼4 h，氨基态氮含量由0.0017 g/L增加到0.0414 g/L，增加了23倍；游离氨基酸由19.943 mg/(100 mL)增加到78.001 mg/(100 mL)，增加了291%。经保加利亚乳杆菌和嗜热链球菌发酵后，酶解液风味得到明显改善，并产生了特殊的乳酸发酵香味。鲤鱼高压水煮液体外·OH清除率为0.97％，经枯草杆菌蛋白酶酶解后酶解液体外·OH清除率为80.21％，酶解发酵液体外·OH清除率为78.74％。鲤鱼蛋白经酶解和发酵后体外·OH清除能力都得到明显的提高。鲤鱼饮料的配方组成是：鲤鱼酶解发酵过滤液80 g/kg，麦芽糖30 g/kg，蔗糖45 g/kg，乳化稳定剂3 g/kg，浓缩苹果汁15 g/kg，酸味剂和香精适量。
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| 关 键 词： | 鲤鱼 酶解 发酵 自由基 饮料 |
| 文章编号： | 1002-6819(2006)11-0257-04 |
| 收稿时间： | 2005-12-04 |
| 修稿时间： | 2006-10-04 |
Processing technology of beverage through enzymatic hydrolysis and fermentation of carp |
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| Xu Huaide,Yin Jinlian,Sun Hui,Xie Shunhu,Yang Yang and Zhang Hongyong.Processing technology of beverage through enzymatic hydrolysis and fermentation of carp[J].Transactions of the Chinese Society of Agricultural Engineering,2006,22(11):257-260. |
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| Authors: | Xu Huaide Yin Jinlian Sun Hui Xie Shunhu Yang Yang and Zhang Hongyong |
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| Institution: | College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi 712100, China;College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi 712100, China;College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi 712100, China;College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi 712100, China;College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi 712100, China;College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi 712100, China |
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| Abstract: | |
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| Keywords: | carp enzymatic hydrolysis fermentation free radical beverage |
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