鱿鱼足酶法去皮工艺的优化

Optimization on enzymatic hydrolysis processing of squid tentacles

以秘鲁鱿鱼足为原料,选用动物蛋白水解酶、中性蛋白酶、碱性蛋白酶、木瓜蛋白酶酶解去除鱿鱼足表皮,确定优选酶。进而对酶的料液比、酶解温度、时间、酶加量进行考察。参照单因素试验的结果,选取动物蛋白水解酶为优选酶,应用响应面方法,以酶解温度、酶添加量、酶解时间为主要影响因素,酶解后产品的L*值和感官综合评分为双重响应值,对鱿鱼足去皮工艺进行优化。研究确定鱿鱼足酶解去皮最佳工艺参数:添加量0.25%(以物料重计)、料液比确定为2∶10(m∶V)、酶酶解温度61℃、酶解时间45min,该条件下酶解的鱿鱼足色泽洁白,皮肉完全分离,质地变化小,去皮效果理想。

A study on the processing to remove the skin of squid tenta- cles （Dosidicus gigas） by enzymatic hydrolysis. The effects were in- vestigated, including enzyme type, reaction temperature, enzyme dosage, time on the L＊ value and the sensory evaluation value of squid tentacles hydrolyzed. Hydrolysis processing of squid tentacles by animal protein hydrolytic enzyme as the dominant enzyme was ex- plored by response surface methodology on the basis of single factor experiments. The optimal hydrolysis processing conditions were de- termined as followed., material/liquid ratio 2 ：10（m： V ） ; reaction temperature 61℃; enzyme dosage 0. 25% （measured by material weight）; reaction time 45 min. By this process, the experimental value of sensory evaluation was 97.32, and the L＊ value was 88.67 which was ideal result for the enzymatic hydrolysis processing of squid tentacles.