【摘要】 用复合蛋白酶处理盐渍海参,作为加工冻干即食海参的预处理样品,研究其酶处理最适工艺。试验结果表明,酶处理温度40℃,处理50 m in,水浸泡13 h,酶用量为肉重0.075%时,处理后的海参胶原蛋白溶解度(DD%)为(38.14±0.52)%,与水发海参接近[(39.34±0.47)%],口感达到最佳。从酶处理海参和盐渍海参的红外光谱分析可知,二者的营养成分无明显差异,达到生产冻干即食海参的要求。更多还原

【Abstract】 Protamex was selected to act on pickled sea cucumber Apostichopus japonicus.Pretreatment of the sea cucumber produced freeze-drying ready-to-eat food and the methods of enzyme treatment were also studied.Uniform experiment results show that its feeling of taste was optimal.At 40 ℃,reactive time is 50 min,water-soaking time is 13 h,the dosage of protamex is 0.075% of meat weight,the dissolved degree(DD) of the worked sea cucumber is(38.14±0.52)% close to the water-treated sea cucumber(39.34±0.47)%.Infrared analysis of the treated and pickled sea cucumber proved that both of their nourishment had no obvious difference,the product of freeze-drying ready to eat sea cucumber was qualifed.更多还原