摘要
以生蚝为原料制备酶解法蚝汁,对比酶解温度、酶解时间及酶添加量对蚝汁感官评分的影响,并以酶解温度、酶解时间和酶添加量为考察因素,利用模糊数学模型结合响应面的方法优化酶解法蚝汁的加工工艺。结果表明:酶解时间对蚝汁的感官评分影响最大,其次是酶解温度,酶添加量对蚝汁感官评分影响最小。确定了酶解法蚝汁最佳工艺参数,即酶解时间3.6 h,酶解温度50℃,酶添加量0.15%。在该优化工艺条件下生产的酶解法蚝汁色泽光鲜,鲜美蚝味突出,鲜蚝香气浓郁,感官评分为85.05,与响应面预测值85.44拟合良好。
Oyster extractives of enzymatic hydrolysis process was made from oyster.The effects of enzymolysis temperature,enzymolysis time and total enzyme amount on the yield of the sensory scores were studied.Fuzzy mathematical model combined with response surface method is used to optimize the processing of oyster extractives.Based on the results of single factor test,the yield response was analyzed using method of response surface analysis.The results showed that the order influenced the sensory scores was enzymolysis time>enzymolysis temperature>total enzyme amount.The optimal enzymatic conditions were:enzymolysis time 3.6 h,enzymolysis temperature of 50℃,total enzyme amount 0.15%.Under the optimal conditions,oyster extractives of enzymatic hydrolysis process have bright color,good and strong flavor of oyster,and the sensory score of oyster extractives was 85.05,which was in good agreement with the predicted value by methodology of 85.44.
作者
陈建旭
陈志光
黄健玲
李桂花
曾慧芯
李丽珊
CHEN Jian-xu;CHEN Zhi-guang;HUANG Jian-ling(Guangdong Mei Wei Yuan Flavours Co.,Ltd.,Yangjiang,Guangdong 529800)
出处
《安徽农业科学》
CAS
2023年第9期149-154,共6页
Journal of Anhui Agricultural Sciences
关键词
酶解
蚝汁
模糊数学
响应面法
Enzymatic
Oyster extractives
Fuzzy mathematics
Response surface methodology
