Probiotic fermentation enzymatic hydrolysis processand product preparation of shell eggs hydrolysate
Based on traditional processing methods, replacing rice vinegar with lactic acid, and then optimizing the hydrolysis process. The maximum degree of hydrolysis of the egg solution obtained by the optimal solution can reach 24.184%. On this basis, protease is used for enzymatic hydrolysis and various...
| Published in: | Liang you shipin ke-ji |
|---|---|
| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2020-05-01
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| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200319?st=article_issue |