乌鸡酶解液的脱苦脱腥及其冻干粉制作

Research of deodorization on enzymatic hydrolysis of China taihe chicken and preparation of freeze-dried powder

摘要: 研究乌鸡酶解液的脱苦脱腥方法,并对脱腥后的酶解液进行冷冻干燥制得冻干粉。结果表明,与活性碳和β-环糊精相比,活性干酵母是乌鸡酶解液较好的脱腥剂。1.5%酵母在28℃下发酵1h,5000r/min离心20min后过滤,加0.2%的柠檬酸处理,处理后的酶解液腥味值为1.0,苦味值为1.5。冷冻干燥后酶解冻干粉呈淡黄色,略带酵母香味,基本无腥苦味,复水效果良好。干燥粉中水分含量4.18%,灰分为4.61%,多肽质量分数为66.67%,氮回收率为91.26%。

Abstract: The deodorizing of the hydrolysis fluid of silky fowl was studied, and then hydrolysis fluid was processed into freeze-dried powder after deodorizing.The results showed that active dry yeast had much more effect than active carbon and β-cyclodextrin for the deodorizing.And the optimum treating condition was added 0.2% citric acid in the hydrolysate after the hydrolysate was fermented for 1h at 28℃ with the amount of yeast 1.5% and then was centrifuged at 5000r/min for 20min.The value of fishy smell was 1.0, the value of bitter was 1.5 under optimum treating conditions.And with light yellow, faint yeast aroma, and with good re-hydrated rate, the freeze-drying powder had hardly any bitter and fishy smell.The moisture content of the dry powder was 4.18% and the ash content was 4.61%, mass fraction of the multi-peptides was 66.67%, nitrogen recovery rate was 91.26%.