利用虾壳研制虾味调料的研究

Development and preparation of shrimp sauce with shrimp shell

文章采用水酶分步法提取虾壳蛋白并制备虾味调料。结果表明:虾壳先在料液比1∶4,温度50℃的条件下水提1 h,离心分离上清液,剩余虾壳再在料液比1∶1,木瓜蛋白酶用量0.075%,温度50℃的条件下酶提1.5 h,最终虾壳蛋白提取率可达到74.29%。此虾壳蛋白提取液经浓缩,调配得到虾味调料。

Shrimp shell protein was obtained by aqueous enzymatic process to prepare shrimp sauce. The result showed that shrimp shell was extracted by water under the condition of solidto-liquid ratio 1 ： 4,temperature50 ℃ and time lh, then eentrifugated to separate supernatant. Residual shrimp shell was extracted again by papain under the condition of solid-to-liquid ratio 1 ： 1 ,papain added 0. 075%, temperature 50 ℃ and time 1.5 h. On these conditions, the product yield of shrimp shell protein reached 74.29 %. Shrimp sauce was prepared with shrimp shell protein and other food stuff.