鱿鱼风味料的制备工艺研究
Study on Preparation Procedure of Squid Flavor Material
高志中 1周小敏 2劳敏军 1沈艳 2李英1
作者信息
- 1. 浙江兴业集团有限公司,浙江舟山 316101
- 2. 舟山瑞洋水产品研发有限公司,浙江舟山 316101
- 折叠
摘要
[目的]填补鱿鱼风味料的市场空白.[方法]根据味料同源原理,以酶解度、感官评定为指标,对鱿鱼酶解工艺进行优化.通过单因素试验,筛选出酶解效果较好的碱性蛋白酶和风味蛋白酶,并进行复合酶解正交试验.[结果]鱿鱼原料酶解的最佳反应条件为温度50 ℃,pH 6.0,时间6 h,加酶量0.2%,其中碱性蛋白酶与风味蛋白酶的比例为2∶1.此条件下酶解液酶解度为30.40%,感官评定无苦味,鱿鱼风味浓.[结论]该试验优化的工艺条件下可制得健康安全的海鲜调味品,为鱿鱼风味料的开发奠定了基础.
Abstract
[Objective] To fill the market blank of squid flavor material.[Method] According to the principle of flavour material homologous, using the enzymolysis degree and sensory evaluation as indexes, enzymatic hydrolysis of squid was optimized.Alkaline protease and protease with better enzymatic hydrolysis were selected through single factor experiment, compound enzymolysis orthogonal experiment was also conducted.[Result] The results indicated that the suitable technological conditions for enzymolysis of squid were as follows: temperature 50 ℃, pH 8.0, enzymolysis time 6 h, adding amount of enzymes 0.2%, and the proportion of alkaline protease and flavourzyme 2∶1.Under these conditions, the enzymolysis liquid enzymolysis degree was 30.40%, the sensory evaluation without bitterness, full of squid special flavor.[Conclusion] The obtained optimal conditions can produce health and safety seafood condiment, which will lay a foundation for development of squid flavor material.
关键词
鱿鱼/酶解/海鲜调味品Key words
Squid/Enzymolysis/Seafood condiment引用本文复制引用
基金项目
舟山市市级科技计划项目(2013C11006)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据