酶法制备虾酱工艺条件的研究

The technological conditions of preparation of Shrimp sauce by enzymolysis

传统虾酱生产方法由于条件限制有种种弊端,鉴于此通过酶法水解小型蠓子虾,正交分解法设计实验,选取常用的碱性蛋白酶、中性蛋白酶、木瓜蛋白酶作为对象,用甲醛滴定法确定游离氨基氮的值,从而选出最佳的水解酶和水解条件。最终确定最佳酶为碱性蛋白酶,最佳水解条件为水解时间4h、水解温度50℃、加盐量18%、加酶量400U/g,游离氨基氮的量可达4.38mg游离氨基氮/g虾酱。酶法制备低盐虾酱改变了传统虾酱的高盐化,更符合大众口味,生产周期短,使产品的成本降低,且在生产过程当中不易污染,比较卫生,成品符合国家标准。

To avoid the disadvantages of natural technology on preparing shrimp sauce, the small Acetes Chinensis was hydrolyzed by protease with orthogonal exeperimental. Alkalic protease, neutral protease and papain were chosed, the free amino-nitrogen content of shrimp sauce was determined by formol titration to choose the best enzyme and hydrolysis conditions. The optimum reaction conditions of alkaline protease were concludedas as follows： hydrolysis time 4h, hydrolysis temperature 50℃, salinity content 18% and enzyme concentration 400U/g. The free amino-nitrogen content of shrimp sauce was up to 4.38mg/g shrimp sauce. The shrimp sauce with low salinity prepared by protease was suitable for the general public＇s taste. The protease hydrolysis technology can not only lower the production period but also reduce the cost. The hydrolysis products were qualified to the national sanitation standard.