摘要
为了提高牡蛎的开发利用,丰富海鲜调味料的市场品种和营养价值,以牡蛎干为原料制备海鲜调味基料。以牡蛎干酶解液中的氨基酸态氮含量为主要考察指标,通过单因素实验及响应面优化,筛选牡蛎干复合酶解的最优工艺参数。结果表明:在pH为6.8,风味蛋白酶与中性蛋白酶以酶活比1∶2(U/U)复配,酶解时间4 h,酶解水浴温度61℃(室内温度4-6℃),总加酶量2304 U/g的条件下,预测酶解液中氨基酸态氮含量为2.26 mg/mL,实际测得值为(2.29±0.01)mg/mL,误差为1.33%。在此最优工艺参数下的酶解效果最佳,制得的酶解液呈黄绿色,组织状态均一稳定,有牡蛎特有的海鲜风味,略带腥味,感官评分为86分,可用于生产风味独特、营养丰富的天然复合海鲜调味料。
In order to enhance the development and utilization of oyster,enrich the market variety and nutritional value of seafood seasoning,dried oyster is used to produce seafood seasoning.Taking the content of amino acid nitrogen in the enzymatic hydrolysate of dried oyster as the main index,the optimal process parameters of compound enzymatic hydrolysate of dried oyster are screened through single factor experiment and response surface optimization.The results show that under the conditions of pH 6.8,enzyme activity ratio 1∶2(U/U),enzymolysis time 4 h,enzymolysis water bath temperature 61℃(indoor temperature 4-6℃)and total enzyme amount 2304 U/g,the content of amino acid nitrogen in the enzymolysis solution is predicted to be 2.26 mg/mL,the actual measured value is(2.29±0.01)mg/mL,and the error is 1.33%.Under the optimal technological parameters,the enzymatic hydrolysis effect is the best.The enzymatic hydrolysis solution is yellow-green in color,with uniform and stable tissue state,and has unique seafood flavor of oyster,slightly fishy odor.The sensory score is 86 points,which could be used to produce the natural compound seafood seasonings with unique flavor and abundant nutrition.
作者
张婷婷
詹妙新
张宾乐
于立志
王茵
ZHANG Ting-ting;ZHAN Miao-xin;ZHANG Bin-le;YU Li-zhi;WANG Yin(School of Tea and Food Science,Wuyi University,Nanping 354300,China;Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province,Xiamen 361012,China;State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
出处
《中国调味品》
CAS
北大核心
2021年第9期105-111,共7页
China Condiment
基金
福建省海洋生物增养殖与高值化利用重点实验室开放课题资助项目(2018fjscq03,2019wh002)。
关键词
牡蛎干
酶法
海鲜调味基料
氨基酸态氮
响应面
dried oyster
enzymatic method
seafood seasoning
amino acid nitrogen
response surface
作者简介
张婷婷(1985-),女,副教授,硕士,研究方向:食品添加剂与安全。
