Abstract：The article introduce the technology of enzyme reaction to offal material of prawn in order to increase content of flavoring essence.the tests educe:the two enzymes of Flavourzyme and neutral proteinase can attain the best effect to offal material of prawn for flavoring essence,the best conditions are pH7.0,water and material ratio 2:1,45℃temperature,appending3%flavourzyme and 3%neutral proteinase,reaction,reaction 3h,in this conditions,hydrolyze degree can reach to 23%,flavoring essence is very abundance in the hydrolyze liquid,so it can qua a flavor product.
谢超；林琳；唐君. 虾下脚料制备虾味香料的酶解工艺技术研究[J]. 肉类研究, 2009, 23(9): 40-43.
XIE Chao;LIN Lin;TANG Jun. Technology of Prawn Flavoring Essence Preparation by Enzyme Reaction to Using Offal Material of Prawn. Meat Research, 2009, 23(9): 40-43.
2009, Vol. 23 
