详细信息
文献类型:期刊文献
中文题名:企鹅珍珠贝肉营养液的研制
英文题名:Development of pteria penguin meat nutrient liquid
作者:廖艳[1];吴晓萍[2]
机构:[1]广东海洋大学分析测试中心;[2]广东海洋大学食品科技学院
年份:2006
卷号:27
期号:6
起止页码:132
中文期刊名:食品工业科技
外文期刊名:Science and Technology of Food Industry
收录:CSTPCD、、北大核心2004、CSCD2011_2012、北大核心、CSCD
语种:中文
中文关键词:企鹅珍珠贝;酶解;营养液
外文关键词:Pteria penguin; enzymatic hydrolysis; nutrient liquid
中文摘要:采用酶法对企鹅珍珠贝肉进行水解,研制营养液。结果表明,利用枯草杆菌蛋白酶(pH6.5,温度40℃,酶浓度0.8%,4h)和胃蛋白酶(pH3.0,温度60℃,酶浓度0.6%,4h)复合水解企鹅珍珠贝肉的效果最好,水解液经脱色、脱腥处理,并加入山楂、红枣、冰糖进行调配,制成的营养液味道鲜美、营养丰富,具有一定的保健功能。
外文摘要:Nutrient liquid was prepared by enzymatic hydrolysis of Pteria penguin meat. A mixture of enzymes including bacillin neutral proteinase (pH6.5,40℃, enzyme dosage 0.8% ,4h) and pepsin (pH3.0,60℃,enzyme dosage 0.6%,4h)were used in the hydrolysis process with the best result. After deodorization and decolorization, hawthorn, jujube and crystallized sugar were added, and the nutrient liquid thus produced was delicious and nutrious.
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