酶解液分别采用酵母发酵、风味酶处理、粉末活性炭吸附、海藻糖处理进行初步脱色脱苦除腥研究。

Then the optimum materials of decoloring and removing bitterness and fishy smell from enzymed liquid of tilapia meat were selected from yeast powder, flavourease, active carbon and fucose.

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为去除鳕鱼碎肉酶解液的腥苦味，分别比较了粉末活性炭吸附、酵母发酵和环状糊精包埋法的脱腥脱苦效果。

To remove the bitterness and fishy smell from hydrolysates of pollock offal protein, the optimum operation conditions which used active carbon, yeast and cyclodextrin as adsorbent were researched.

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因此本试验研究分别研究粉末活性炭静态间歇式吸附试验和粒状活性炭连续式吸附试验两个部分。

Therefore, the experiment is divided into static intermittent test with powdered activated carbon and granular activated carbon adsorption continuous assay test two parts.

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