摘要
以南美白对虾加工废弃物(虾头,虾壳)为原料,通过蛋白酶酶解处理后采用喷雾干燥工艺制造水解蛋白粉,重点研究进风温度、入料浓度、助干剂添加量(虾固形物与麦芽糊精比例)对水解蛋白粉品质的影响。结果表明,当喷雾干燥的进风温度为190℃、入料浓度为15%、虾固形物与麦芽糊精比例为4:1时,所得到的水解蛋白粉品质最好,表现出水分含量低、色泽好、虾香味浓郁,其氨基酸态氮含量为3·988%,水分含量为2·90%。
Shrimp head and shell,the wastes of white shrimp,was used as material to produce hydrolyzed protein powder by spraying drying after enzymatic treatment of proteinase.Emphases were laid on the effect of entering wind temperature,material density and the addition level of drying aid（the ratio of shrimp solid to maltodextrin）on the quality of hydrolyzed protein powder.Results showed hydrolyzed protein powder with best quality could be obtained when entering wind temperature was 190℃,material density was 15% and the ratio of shrimp solid to maltodextrin was 4：1,which was demonstrated by low water content,good color and strong shrimp flavor of the hydrolyzed protein powder with amino acid nitrogen of 3.988% and water content of 2.90%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第12期272-275,共4页
Science and Technology of Food Industry
基金
广东省企业技术创新项目
关键词
南美白对虾
虾头
虾壳
水解蛋白粉
喷雾干燥
white shrimp
shrimp head
shrimp shell
hydrolyzed protein powder
spray drying
