Study on Enzymatic Hydrolysis Process of Hairtail and Preparation of Seafood Sauce
In this paper,with hairtail as the research object,seafood sauce is prepared through enzymatic hydrolysis.With the degree of hydrolysis(DH)as the evaluation index,the effects of different types of proteases on the enzymatic hydrolysis effect are studied,and enzymatic hydrolysis process parameters are optimized through orthogonal test,in order to determine the optimal process conditions.The results indicate that flavor protease and neutral protease have better enzymatic hydrolysis effects.The optimal process conditions are enzymatic hydrolysis temperature of 60 ℃,compound ratio of 2:1,enzyme addition amount of 1 000 U/g substrate and enzymatic hydrolysis time of 3.5 h.The seafood sauce prepared using the enzymatic hydrolysate has higher content of essential amino acids and umami amino acids.The sauce has rich hairtail aroma,clear umami aroma and no obvious impurities,indicating that it has potential as sauce with characteristic flavor.
万方数据
维普
