摘要
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.
出处
《食品与机械》
CSCD
北大核心
2013年第3期216-221,共6页
Food and Machinery
基金
国家863计划(编号:2012AA092303)
农业部引进国际先进农业科学技术项目(编号:2011-Z12)
关键词
鱿鱼足
动物蛋白水解酶
响应面
优化
squid tentacle
animal protein hydrolytic enzyme
surfaceresponse
optimization