酶解法制作排骨汤的工艺条件优化
Optimize the process condition of chop soup with enzyme
采用风味蛋白酶酶解法制作排骨汤，通过单因素和正交实验对其工艺条件进行优化。结果表明，水解度为30%时排骨汤的感官品质最好。酶解法制作排骨汤的最佳工艺条件为：温度为50℃，pH 值为7.0，水解时间3h，加酶量为0.4%，风味良好，无任何苦味和异味。
his study utilized Flavorzyme to make chop soup, optimizing the process through single factors and orthogonal test.The results demonstrated that chop soup has best sensory value, with DH 30%.The optimal processing parameter were, 50℃,pH7.0, 3h, and 0.4% enzyme(w/w).
张亮、王琳、王清章、李泱
食品工业生物工程学
风味蛋白酶酶解排骨汤水解度
Flavorzyme，enzyme hydrolization，chop soup，degree of hydrolysis
张亮,王琳,王清章,李泱.酶解法制作排骨汤的工艺条件优化[EB/OL].(2007-08-30)[2025-08-11].http://www.paper.edu.cn/releasepaper/content/200708-455.点此复制
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