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| Technology of Prawn Flavoring Essence Preparation by Enzyme Reaction to Using Offal Material of Prawn |
| XIE Chao;LIN Lin;TANG Jun |
| School of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316004 |
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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.
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2009, Vol. 23 
