摘要
[目的]开发高品质的海虾风味料。[方法]根据味料同源原理,以酶解度、感官评定为指标,对新鲜海虾头的酶解工艺进行优化。通过单因素试验,筛选出酶解效果较好的复合蛋白酶和风味蛋白酶,并进行复合酶解正交试验。[结果]虾头原料酶解的最佳反应条件为温度50℃,p H 5.5,时间8 h,加酶量0.2%,其中复合蛋白酶与风味蛋白酶的比例为1∶1。此条件下酶解液酶解度为26.77%,感官评定无苦味,虾风味浓。[结论]以该酶解液制备得到的鲜虾粉和深海虾酱味道鲜美,具有浓厚的天然虾香味。
[ Objective] To develop high quality shrimp flavor materials. [ Method] According to the principle of flavour material homologous,u- sing the enzymolysis degree and sensory evaluation as indexes ,fresh shrimp head enzymatic hydrolysis process was optimized. Compound protease and flavor protease were selected through single factor experiment, compound enzymolysis was conducted by orthogonal experiment. [ Result ] The results indicated that the suitable technological conditions for enzymolysis of shrimp head were as follows：temperature 50 ℃, pH 5.5, enzymolysis time 8 h, adding amount of enzymes 0.2%, and the proportion of compound protease and flavourzyme 1： 1. Under these conditions,the enzymolysis liquid enzymolysis degree was 26.77% ,the sensory evaluation without bitterness,full of shrimp special flavor. [ Conclusion] The shrimp powder and deep sea shrimp paste prepared by the enzymolysis liquid are delicious,which can provide strong rlatural shrimp flavor.
出处
《安徽农业科学》
CAS
2017年第3期98-100,103,共4页
Journal of Anhui Agricultural Sciences
基金
舟山市市级科技计划项目(2013C11006)
关键词
虾头
酶解
海虾调味品
Shrimp head
Enzymolysis
Shrimp spice
