凡纳滨对虾下脚料综合加工工艺研究

Study on Comprehensive Processing Technology of Litopenaeus vannamei Waste

研究了以凡纳滨对虾下脚料为原料,同时制备调味基料和多功能饲料添加剂。应用酶解技术,对凡纳滨对虾下脚料采用双酶复合酶解(木瓜蛋白酶和风味蛋白酶)方法生产调味基料,在确定了料液比为1:1,酶解初始pH为6.80,盐添加量为3.0%的情况下,进一步利用Box-Behnken响应面法获得最优酶解工艺为:酶解温度62.42℃,酶解时间3.28h,加酶量1046U/g,测得最终水解度DH为(28.15±0.10)%,苦味值BV为33.05±0.21。通过对比2种干燥工艺,确定了从凡纳滨对虾下脚料中生产多功能饲料添加剂的最佳干燥工艺条件为:采用微波干燥,参数为3W/g,启闭比为0.5。

A comprehensive processing technology of L. vannarnei is developed to produce two kinds of products, seasoning base material and multi-functional feed additives. The operation conditions for the extraction of taste components by flavourzyme and papain are optimized by single factor experiment and Box-Behnken experiments. The results indicate that the optimum conditions are. initial pH value is 6.8, ratio of material and water is 1 ＂ 1, the addition amount of salt is 3.0 ~, the dose of enzyme is 1046 U/g, hydrolysis temperature is 62.42 ~C, hydrolysis time is 3.28 h. Under the optimum condi- tions, the degree of hydrolysis is up to （28. 15-1-0. 10）%, and the bitterness value of hydrolysis is 33. 0520.21. The drying methods of hot air drying and intermittent microwave drying for feed addi- tives are investigated, and it is found that intermittent microwave drying is superior to hot air drying. Base on the drying rate and drying power dissipation, the best drying process conditions for feed addi- tives are obtained as 3 W/g （on/off ratio is 0.5） through single factor experiments.