%0 Journal Article
%T 油炸兔肉酶法预处理及改良剂配方优化
%A 宋丽坤
%A 李诚
%A 杨勇
%A 刘爱平
%A 卓永贤
%A 彭翔东
%A 付刚
%A 黄子芮
%J 食品与生物技术学报
%D 2017
%R 10.3969/j.issn.1673-1689.2017.09.012
%X 以鲜兔肉为原料，利用蛋白酶预处理后，再使用改良剂来协同改善油炸兔肉产品口感。首先选用木瓜蛋白酶、胰蛋白酶对原料进行前处理，通过单因素和正交试验确定最佳酶解条件为：木瓜蛋白酶和胰蛋白酶用量复配比为300∶150，温度为45 ℃，时间为60 min。然后再使用大豆蛋白、变性淀粉、小苏打作为改良剂对产品品质进行改善，最终确定最佳的改良剂配方为小苏打添加质量分数0.6%，变性淀粉添加质量分数10%，大豆蛋白添加质量分数4%。各因素的显著性次序为：大豆蛋白量>变性淀粉量>小苏打量。</br>In this work，the taste of fried rabbit meat products was mproved by enzymatic pretreatment process and using amendment. The enzymatic pretreatment was carried out by using papain and trypsin. By using one-factor-at-a-time and orthogonal array design methods，the optimal enzymatic pretreatment conditions were obtained as follows：the dosage ratio of papain and trypsin 300∶150，temperature 45 ℃，time 60 min. The product quality was improved by using soy protein，modified starch and baking soda，the optimal modifier formula was determined as 0.6%baking soda，10%modified starch and 4%soy protein. The sequence of the significance of these factors is as follows：soy protein dosage>modified starch dosage>baking soda dosage
%K 油炸兔肉 改良剂 蛋白酶 加工工艺&lt
%K /br&gt
%K fried rabbit meat
%K modifier formula
%K protease
%K processing technology
%U http://spyswjs.cnjournals.com/spyswjs/ch/reader/view_abstract.aspx?file_no=201709012&flag=1