一种鲅鱼提取物的开发与研究

Development and Research of a Spanish Mackerel Extract

文章利用鲅鱼开发了一种鲅鱼提取物产品。通过正交实验确定了该产品的最佳配方及主要加工工艺为:鲅鱼酶解液50 g,木糖0.8 g,甘氨酸0.6 g,L-半胱氨酸1 g,丙氨酸0.2 g,食用盐15 g;味精10 g,I+G 0.15 g,酵母抽提物2 g,麦芽糊精20.25 g;美拉德反应温度108℃,美拉德反应时间30 min;调配温度95℃,调配时间30 min。按照上述配方及工艺制作的产品,具有鲅鱼的典型香气和滋味,咸鲜适口,味道浓郁,无腥味和异味,厚实度好。该产品可用于各类鲅鱼制品的调味、增鲜,且可提高鲅鱼的利用率,具有一定的开发价值。

A Spanish mackerel extract product was developed.The optimum formula and main processing technology of the product were determined by orthogonal experiment as follows:Spanish mackerel enzymatic hydrolysis solution 50 g,xylose 0.8 g,glycine 0.6 g,L-cysteine 1 g,alanine 0.2 g,salt 15 g;monosodium glutamate 10 g,I+G 0.15 g,yeast extract 2 g,maltodextrin 20.25 g.The Maillard reaction temperature was 108℃and the time was 30 min.The mixing temperature is 95℃,and the time is 30 min.According to the above formula and technologies,the product has the typical aroma and taste of Spanish mackerel.It is salty and fresh,rich taste,without fishy smell and peculiar smell,and has good thickness.This product can be used for seasoning and refreshing of all kinds of Spanish mackerel products,and can improve the utilization rate of mackerel.It has certain development value.