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Position: Home > Articles > Study on Deodorization of Macherel Protein Hydrolyzate FOOD SCIENCE 2001,1 (5) 37-39

鲐鱼蛋白水解液脱苦脱腥的研究

作  者:
裘迪红;周涛;戴志远;娄永江
单  位:
宁波大学食品科学与工程系
关键词:
活性碳;乙醚萃取;β-CD;酵母发酵
摘  要:
分别采用活性碳吸附,β-CD包埋法,乙醚萃取法,酵母发酵法对鲐鱼蛋白水解液进行处理,经比较发现,酵母发酵法效果最佳,水解液中加入2%酵母粉进行35℃,1h发酵后,腥味基本脱除。
译  名:
Study on Deodorization of Macherel Protein Hydrolyzate
作  者:
Qiu Dihong et al.
关键词:
Absorbent Carbon β-cyclodextrin Aether Yeast
摘  要:
The hydrolyzate of macherel protein was treated with absorbent carbon,β-cyclodextrin,ether and yeast.The results showed that the fish odour of hydrolyzate was got rid of with 2%yeast by fermenting for one hour in 35℃.

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