【摘要】 本文以贻贝加工蒸煮液、碎肉等为主要原料经酶解、调味制成复合贻贝调味酱。以感官评分及电子鼻对气味物质的测定分析结果为指标,研究去腥、调味最佳条件,确定了酶解工艺条件为木瓜蛋白酶0.5%、动物蛋白酶0.5%、温度55℃、pH 6.5、水解时间5 h;最佳去腥参数为料液4.0%、香辛料液6.0%及其整体配方。在最佳条件下,贻贝酱味道鲜美,口感适宜。更多还原

【Abstract】 The cooking liquor and minced meat of Mytilus edulis were used as raw materials to produce the enzymatic hydrolysate as the base of complex condiment.The optimum off-flavor removing conditions were obtained and the optimal seasoning process was confirmed using sensory evaluation and identifying of different flavors with electronic nose.The results indicated that the complex condiment flowed appropriately and had delicious taste.The optimum complex condiment ingredients were as follows:papain of 0.5%,animal protease of 0.5%,temperature 55℃,pH 6.5,hydrolysis time 5 h,deodorization sauce of 4.0%,and spices extrication 6.0%.更多还原