无色海鲜酱油的研制

【摘要】 本文主要研究了综合利用扇贝加工下脚料(俗称扇贝边)制取无色酱油的工艺条件和方法。结果表明,以蛋白酶166为生物催化剂,在pH7.0、55℃的温和条件下水解,经脱腥配制,可能制取氨基酸态氮等主要质量指标优于一级粮食发酵酱油、鲜味独特、浓郁宜人的无色海鲜酱油,开辟了生产无色酱油的新途径,同时为缓解粮食紧缺、实现代粮发酵制取调味品,开辟了一条切实可行的崭新途径。更多还原

【Abstract】 In onder that comprehensive utilizing scallop to manufact leftover bits and pieces, this paper studied the technology condition and methods of producing colorless soy sauce. Result showed, using protease 166 as living thing catalyst, under the condition of PH7.0, 55℃ , by hydrolysis and de-fishy, we can obtain the seafood soy sauce which main quality index such as amino nitrogen had an advantage over No.1 degree grain fermented soy sauce. Opening up a new path which produced colorless soy sauce, at the same time. starting a feasible route to relax the lack of grain and realize fermentation replace grain.更多还原