Three deodorization agents were selected from active dry yeast, activated carbon, diatomite, perlite and β-cyclodextrin. It was found that the combination of perlite and active dry yeast ,active dry yeast two combine with β-cyclodextrin were the better way to deodorize.The orthogonal tests were used to optimize deodorization process, and the sensory evaluation, antioxidant activity loss rate and the loss of amino acid nitrogen were as indicators. According to the results , active dry yeast andperliteshould be used to remove the unpleasant smell:add 1%of theactive dry yeast to deodorize at 40 ℃for 45min, and then at 50℃with the amount of perlite10 % to react 30min.With all these treatment , the oyster enzymatic hydrolysates have little fishy smelland there was a yeast peculiar smell and clear. The sensory score was 8.6 ,the loss of amino acid nitrogen was 2.59 %, the antioxidant activity loss rate was 16.22 %. The quality of oyster hydrolysate was improved.%从活性炭、硅藻土、珍珠岩、活性干酵母和β-环糊精中筛选出脱腥效果较好的3种脱腥剂,继续进行牡蛎酶解液复合脱腥;研究发现,活性干酵母联合珍珠岩和活性干酵母联合β-环糊精这两种脱腥方式较好,以感官评价、抗氧化活性损失率和氨基酸态氮损失率为评价指标通过正交试验,优化脱腥工艺,得到牡蛎酶解液的最佳脱腥方式是:先用活性干酵母对酶解液脱腥,用量1.0%,温度40℃,时间45 min,过滤除去活性干酵母后,再用珍珠岩脱腥,用量为12%,温度50℃,时间40 min.脱腥液含有酵母所特有的香味,基本上无腥味,颜色澄清透明,感官评分8.6,脱腥液中氨基酸态氮损失率为2.59%,抗氧化活性损失率为16.22%.
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