摘要
利用鱿鱼皮和鱿鱼内脏两种鱿鱼下脚料生产鱿鱼粉。经实验确定了酶解最佳工艺为:鱿鱼皮酶解添加风味蛋白酶1‰、复合蛋白酶1‰,酶解时间为3.5 h;鱿鱼内脏酶解添加风味蛋白酶1‰、复合蛋白酶1‰,酶解时间为4.5 h。美拉德反应最佳工艺为:鱿鱼皮酶解液添加量20%、木糖添加量0.6%、鱿鱼内脏酶解液添加量25%、美拉德反应温度110℃、反应时间40 min。喷雾干燥工艺中变性淀粉的最佳添加量为3%。按照上述工艺制作的鱿鱼粉香气浓郁,风味纯正,颜色自然浓郁,颗粒细腻,流动性强,水溶性好,可以广泛用于膨化食品、方便食品、香精香料中,对鱿鱼资源的再利用和提高附加值有重要意义。
Squid powder is produced from squid skin and squid viscera.The results show that the optimum enzymatic hydrolysis conditions are as follows:1‰flavourzyme and 1‰compound proteinase are added into squid skin for 3.5 h;1‰flavourzyme and 1‰compound proteinase are added into squid viscera for 4.5 h.The optimal Maillard reaction conditions are as follows:20%squid skin hydrolysate,0.6%xylose,25%squid viscera hydrolysate,reaction temperature 110℃and reaction time 40 min.The optimum additive amount of modified starch in spray drying process is 3%.The squid powder produced according to the above process has strong aroma,pure flavor,strong natural color,fine particle,strong mobility and good water solubility.It can be widely used in puffed foods,convenient foods flavors and fragrances,which is of great significance for the reuse of squid resources and the improving of added value.
作者
石晓岩
刘春娟
SHI Xiao-yan;LIU Chun-juan(Jilin Province Economic Management Cadre College,Changchun 130012,China)
出处
《中国调味品》
CAS
北大核心
2021年第6期118-121,共4页
China Condiment
基金
2019年度吉林省职业教育与成人教育教学改革研究重点课题(2019ZCZ058)。
关键词
鱿鱼皮
鱿鱼内脏
鱿鱼粉
工艺
squid skin
squid viscera
squid powder
technology
作者简介
石晓岩(1982-),女,讲师,硕士,研究方向:饮食营养的研究、天然提取物的开发;刘春娟(1977-),女,教授,博士,研究方向:食品及天然产物的研究与开发。
