蜗牛水解液的制备及其乳酸发酵饮料的研究

用碱性蛋白酶对白玉蜗牛肉进行水解,探讨了水解温度、pH值、加酶量及固液比对蜗牛肉水解液水解得率的影响,通过正交试验确定了蜗牛肉水解的较佳条件,并以水解液为原料进行乳酸菌发酵,获得较佳的饮料制备工艺.结果表明:以碱性蛋白酶为水解酶,水解工艺条件为,温度50℃,pH 10.5,料液比1:5,加酶量6 000 U/g,水解3 h后加1%风味蛋白酶水解1 h时水解度为7.13%.水解液乳酸菌发酵的较佳工艺条件为:115℃高温灭菌15 min,蔗糖添加量5%,乳糖添加量2%,乳酸菌接种量3%～4%,时间6 h.

Study on Preparation of Snail Hydrolyzate and Application in Fermentation Beverage

Hydrolysis of snail meat with alkali protease was determined by orthogonal test and the application of snail hydrolyzate in fermentation beverage were studied.The optimal conditions of snail meat hydrolysis were temperature 50 ℃,pH 10.5,solid-liquid rate 1:5,and alkali protease dosage of 6 000 U/g.After 3 h of hydrolysis,1% of flavourzyme was added to improve the flavor.Supernatant of hydrolyzate was sterilized at 115 ℃ for 15 min.With fermentation at temperature 40 ℃,sugar 5%,inoculum 3%-4%,and lactose 2 % for 6 h,the beverage obtained had good color and flavour,and also showed high stability.