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1、-烟台大学硕士学位论文5.最后检测饮料的微生物确定其食用的安全性。考虑牡蛎饮料的微生物安全性，国家标准要求的饮料的标准，菌落总数cfu/mL≤100，大肠菌群MPN/100mL≤3，霉菌和酵母菌mL≤20致病菌（沙门氏菌、志贺氏菌、金黄色葡萄球菌）不得检出。关键词：牡蛎饮料；酶解；脱腥；稳定剂II----万方数据----烟台大学硕士学位论文AbstractInthispaper,Inordertoobtainoysterdrinks,Oystersasarawmaterial.Theoystermea
2、twasdigestedtosmallmoleculenutrientsforwhatmoreeasilydigestedandabsorbed.Byyeasttofermentandotherwaystojointlydeodorization,BepreparedOysterfermentedbeverageswhattastefresh,uniformmorphology,nutritious.Themaincontentsareasfollows:PretreatmentConditions1
3、.RawMaterials:Washfreshshelledoysterswillpurchase,addwaterandcookmicro,youcantakethemeattobeopeningoysters.Theeffectoftemperatureontheflavorofoysters,oystersunder80℃reheatingmilkaromathere.Higherthan100℃,heatingmorethanfifteenminutes,asaresultofMaillard
4、reactionproductshaveroastedflavor.Theeffectofadditivesontheoysterflavor,cookedsoybeansandprocessedoysterscombineddrinksnotonlynutritiousandtastebetter.Oyster20percentbyaddingcookedsoyflour,oysterdrinkstastebetter.Afterultrasoniccellmasherdetailed1:3rati
5、oofwaterbest.2.Digestion:therawmaterialsplus1:3weredigestedwater.Usingbromelain,papainsolution,trypsin,trypsinsingleenzymatichydrolysisandenzymatichydrolysisandcentrifuged.Solidscontentofthesupernatantwasmeasured,thatenzyme(everytwoorthreecomplexenzymec
6、omplex)hydrolysisbest,butcomparetheflavor,papainthan>bromelainthan>enzymethan>pancreasProteasethan>trypsin.3.Decolorizationdeodorization:deodorizationmethodusingchemical,fermentationdeodorizationandphysicaldeodorizationmethodoysterfishybeverages,namelyt
7、heuseofchemicaldeodorizationmethodMaillardreactionfishy,getabettertaste.Fermentationdeodorizationmethodbyorthogonalexperimentthatadded0.5%35℃underoptimumflavoryeast2h.Finallyphysicaldeodorizationmethodintofoodgradeadsorbents:activatedcarbon,silicagel,po
8、lyamideandcompositeadsorbent(twenty-twocompositeorthreecomposite)that,silica(2%,35℃,40min)adsorptionbest.DecolorizationusingIII----万方数据----烟台大学硕士学位论文food-gradediatomaceousearthisadded,activatedcarbon,bothcompositeadsorption,theex
