【摘要】 以感官评分为评价指标,比较了酵母和β-环糊精对鳙鱼蛋白水解液脱腥效果的影响。结果表明:用酵母和β-环糊精复合处理鳙鱼蛋白水解液,即先在鳙鱼蛋白水解液中添加0.5%酵母,在35℃温度下处理45min,再用1%β-环糊精在65℃温度下处理0.5h有最好的脱腥效果。更多还原

【Abstract】 The deodorization effects of yeast andβ-cyclodextrin on the hydrolysates of bighead carp protein are compared using sensory evaluation as index.In this study,the best deodorization effect is obtained when the protein hydrolysates of bighead carp is dealt with 1% β-cyclodextrin at 65 ℃for0.5hafter the treatment of 0.5%yeast at 35℃for 45min.更多还原