神经网络法优化南美白对虾虾头复合酶解工艺

Optimization of Hydrolysis Processing of Penaeus Vannamei Shrimp Head by Complex Enzymes Based on Neural Network Model

以南美白对虾虾头为原料,对复合酶酶解的工艺条件进行优化,制备虾头酶解液。确定最佳复合酶组合及酶解方式;利用神经网络模型对酶解工艺参数进行优化,建立南美白对虾虾头酶解工艺。结果表明,以动物蛋白酶和风味酶复合酶解,最佳酶解条件为酶解温度50℃,时间3.5 h,固液比1∶1,酶添加量2.5%,制备的酶解液虾味浓郁、鲜甜、无腥味,颜色呈虾红色,可作为海鲜调味基料进一步进行加工。

The penaeus vannamei shrimp head is used as raw material, the process conditions of composite enzyme digestion is optimized and a hydrolyzate have good taste is prepared. At first, based on the steepest ascent design to determine the best level of enzymolysis significantly influence factors, and the best way to combined compound enzyme and enzyme solution is determined, then a neural network model is established and the process parameters of penaeus vannamei shrimp head of enzymatic hydrolysis is optimized. The results show that the optimal hydrolysis conditions as follows： hydrolysis temperature 50℃, time 3.5 h, solid-to-liquid ratio 1∶1, enzyme dosage 2.5%. Under such conditions, the prepared enzymolysis liquid has rich shrimp flavor, fresh and sweet, no fishy, shrimp red in colour, and can be used as shrimp sauce basic material for further processing.