用碱性蛋白酶对白玉蜗牛肉进行水解,探讨了水解温度、pH值、加酶量及固液比对蜗牛肉水解液水解得率的影响,通过正交试验确定了蜗牛肉水解的较佳条件,并以水解液为原料进行乳酸菌发酵,获得较佳的饮料制备工艺.结果表明：以碱性蛋白酶为水解酶,水解工艺条件为,温度50℃,pH 10.5,料液比1：5,加酶量6 000 U/g,水解3 h后加1%风味蛋白酶水解1 h时水解度为7.13%.水解液乳酸菌发酵的较佳工艺条件为：115℃高温灭菌15 min,蔗糖添加量5%,乳糖添加量2%,乳酸菌接种量3%～4%,时间6 h.%Hydrolysis of snail meat with alkali protease was determined by orthogonal test and the appli- cation of snail hydrolyzate in fermentation beverage were studied. The optimal conditions of snail meat hy- drolysis were temperature 50 ℃ , pH 10.5, solid-liquid rate 1: 5, and alkali protease dosage of 6 000 U/g. After 3 h of hydrolysis, 1% of flavourzyme was added to improve the flavor. Supernatant of hydrolyzate was sterilized at 115 ℃ for 15 min. With fermentation at temperature 40 ℃ , sugar 5% , inoculum 3% - 4% , and lactose 2 % for 6 h, the beverage obtained had good color and flavour, and also showed high stability.
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