方氏云鳚水解液脱腥脱苦的研究
China Food Additives(2014)
Abstract
方氏云鳚全鱼水解液有较重的腥苦味,且颜色呈暗黄色.为解决这一问题,本研究采用单因素和正交试验,比较了粉末活性炭吸附、β-环糊精包埋和酵母粉发酵三种方法的脱腥脱苦效果.研究了添加量、温度、时间和pH对水解液脱腥脱苦效果的影响,并得出了最佳脱腥脱苦条件.最终确定了酵母粉与活性炭联合脱腥脱苦的方法:方氏云鳚水解液中添加2%的酵母粉,在40℃下发酵30min,然后加入0.5%的活性炭,在50℃、ph7.0条件下吸附30min,得到的水解液腥苦味基本脱除,感官评分为9,活性回收率94.84%.
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