A STUDY ON THE IMPROVEMENT ON THE TRADITIONAL PRODUCTION TECHNOLOGY OF "THE HYDROLYSATE OF PEARL
Wu Hongmian; jiang Zhiliong; Let Xiaoling (Department of Food and Refrigeration Engineering, Zhanjiang Fisheries COllege,Zhanjiang, 524025)
By improving the traditional production technology of "the hydrolysate of pearl" with the bi-enzyme hydrolysis and with the materials of the crust keratin from the pearl powder after decalcium and of the whole viscera of the Pinctada martensis after desmell, we can obtain the hydrolysate preparetion through the process of mincing, bi -enzyme hydrolysis, filtering, decolorizing, canning and sterilizing. The hydrolysate is defected by the aminoacid analyzer and the result is that the concentration of the free aminoacid is not less than 2500mg/100ml, in which the essential aminoacids is not less than 900mg/100ml, and tuurine is not less than 230mg/100ml.
【CateGory Index】： R282.770.2