摘要
罗氏沼虾的虾头和虾壳中含有丰富的蛋白质和氨基酸,还有虾青素和甲壳素,具有很高的利用价值。文章以沼虾加工产生的废弃物虾头、虾壳为原料,添加5%的木瓜蛋白酶、45℃酶解5 h,可有效降解结合蛋白,较好地实现虾青素和蛋白的分离;通过花生油萃取虾青素,采用300 W超声辅助萃取40 min,虾青素的提取率可达到97.8μg/g;按酶解液体积5%添加的葡萄糖、1%复合氨基酸(丙氨酸、甘氨酸、谷氨酸按1∶1∶1混合)、0.3%抗坏血酸进行美拉德反应,105℃反应30 min;进一步在美拉德反应液中添加0.5%核苷酸二钠、5%谷氨酸钠、5%食盐、1%麦芽糊精以及1%白砂糖,制成天然的虾味调味液,实现了资源的全值化利用。
The heads and shells of Macrobrachium rosenbergii are rich in protein, amino acids, astaxanthin and chitin, which have high utilization value. In this study, with the waste shrimp heads and shells from the processing of Macrobrachium rosenbergii as the raw materials, adding 5% papain and being hydrolyzed at 45 ℃ for 5 h, the bound protein can be effectively degraded, and the separation of astaxanthin and protein can be well achieved. Astaxanthin is extracted by peanut oil and the extraction rate of astaxanthin can reach 97.8 μg/g by using 300 W ultrasonic-assisted extraction for 40 min. 5% glucose, 1% compound amino acids(the ratio of alanine, glycine and glutamic acid is 1∶1∶1) and 0.3% ascorbic acid according to the volumn of enzymolysis solution are added for Maillard reaction at 105 ℃ for 30 min. Next, 0.5% nucleotide disodium, 5% sodium glutamate, 5% salt, 1% maltodextrin and 1% sugar are added into Maillard reaction solution to prepare natural shrimp-flavor flavoring liquid, which has realized the full-value utilization of resources.
作者
钱建瑛
王雨露
李恒
王元才
陈学义
史劲松
QIAN Jian-ying;WANG Yu-lu;LI Heng;WANG Yuan-cai;CHEN Xue-yi;SHI Jin-song(Jiangnan University,Wuxi 214122,China;Gaoyou Yuanxin Refrigeration Co.,Ltd.,Yangzhou 225600,China)
出处
《中国调味品》
CAS
北大核心
2022年第11期99-104,共6页
China Condiment
基金
江苏省现代农业面上项目(BE2019349)
扬州市现代农业项目(YZ2019029)。
关键词
罗氏沼虾
废弃物
虾青素
虾露
Macrobrachium rosenbergii
waste
astaxanthin
shrimp sauce
