摘要
以冷冻南极磷虾为原料,结合传统调味粉的加工方法,采用复合蛋白酶、风味蛋白酶进行二段酶解,经过脱氟、美拉德反应、喷雾干燥、复配调味等一系列操作,制得具有浓郁虾味的调味粉。结果表明:最佳酶解工艺参数为复合蛋白酶添加量0.5%,酶解时间2h,风味蛋白酶添加量0.4%,酶解时间3h,固形物含量达到16%。最佳配料为盐、糖、味精、I+G的添加量分别占总量的28%,5%,18%,0.9%,在该条件下制备的南极磷虾调味粉呈浅黄褐色,虾味浓郁,咸度适中,适口性好。
Combined with the traditional seasoning powder processing methods, frozen Euphausia superba is used as experimental material. Using complex protease and flavorzyme to perform two-stage complex enzymolysis. After a series of operations such as removing fluoride, Maillard reaction, spray-drying and mixing and seasoning, we can obtain seasoning powder with strong shrimp flavor. The results show that the optimum technological parameters of enzymolysis are complex protease of 0. 5M, enzymolysis time of 2 hours, flavorzyme of 0. 4M, enzymolysis time of 3 hours and solid content of 16%. The optimal ingredients are salt, sugar, MSG and I-k-G, which accounts for 28%, 5N, 18% and 0. 9% of the total respectively. The Euphausia superba seasoning powder prepared in these conditions is yellowish brown, the shrimp flavor is strong, and the salinity is moderate.
出处
《中国调味品》
CAS
北大核心
2018年第3期75-79,87,共6页
China Condiment
基金
国家自然科学基金
关键词
南极磷虾
二段复合酶解
喷雾干燥
调味粉
感官评价
Euphausia superba
two-stage complex enzymolysis
spray-drying
seasoning powder
sensory evaluation
