【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)0.12g/kg,温度45℃,pH值8.0,在此条件下酶解鲤鱼4h,氨基态氮含量由0.0017g/L增加到0.0414g/L,增加了23倍;游离氨基酸由19.943mg/(100mL)增加到78.001mg/(100mL),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80g/kg,麦芽糖30g/kg,蔗糖45g/kg,乳化稳定剂3g/kg,浓缩苹果汁15g/kg,酸味剂和香精适量。更多还原

【Abstract】 The processing technology of carp fermented beverage was studied. Results indicate that the optimum conditions for carp protein enzymatic hydrolysis by subtilisin are as follows: the concentration of enzyme 0.12 g/kg, temperature 45℃, pH value 8.0, time 4 h. Under these conditions, the content of amino nitrogen in product increases by 23 times from 0.0017 g/L to 0.0414 g/L. The total content of free amino acid increases by 291% from 19.943 mg/(100 mL) to 78.001 mg/(100 mL). Through fermentation by Streptococcus thermophilus and Lactobacillus bulgaricus, the flavor of enzymatic hydrolysis liquid is meliorated obviously, producing special aroma at the same time. The scavenging rate of the carp liquid boiled under high pressure to ·OH is 0.97%, the scavenging rate of the carp liquid enzymatic hydrolyzed by subtilisin to ·OH is 80.21%, and the scavenging rate of fermented liquid to ·OH is 78.74%. The scavenging capacity of carp protein after enzymatic hydrolysis and fermentation is meliorated obviously. Carp beverage is made up of fermented filirate of carp which is enzymatic hydrolyzed 80 g/kg, maltose 30 g/kg, sucrose 45 g/kg, the stabilizer of emulsification 3 g/kg, apple juice concentrate 15 g/kg, and some flavouring essence and lemon acid.更多还原