摘要
本实验以虾头和虾壳为主要原料,采用酶解预处理制备虾调味酱。在单因素基础上,通过正交实验优化了酶解预处理的工艺条件和虾酱配方。结果表明,酶解预处理的最佳条件为:酶解时间7h,酶添加量3%,酶解温度60℃。在此条件下,氨基氮达34.68mg/g。虾酱配方比为:酶解液添加量55%,纤维素钠的添加量2.0%,黄酱添加量10%,淀粉添加量7%。在酶解预处理工艺优化下和最佳配方条件下,所制得的虾酱风味鲜美适口,海鲜风味明显,色泽呈棕褐色,稠度较好、无颗粒,不分层。
This experiment took lobster heads and shells as the main raw material to obtain the shrimp seasoning sauce by enzymolysis pretreatment. Based on the result of single factor test, the best enzymolysis condition and optimum flavor prescription were determined by the result of orthogonal experiment. According to the result, the amino - nitrogen content, enzyme concentration as weU as the temperature and time for enzymolysis were optimized as 34.68mg/g, 3% ,7h and 60℃ respectively. The optimum flavor prescription was concluded as follows： enzymatic hydrolysate concentration 55%, CMC - Na content 2.0%, mayonnaise content 10% and starch content 7%. Under this condition, the shrimp seasoning sauce was brown with delicious seafood flavor and had good consistency with no particles and delamination.
出处
《山东化工》
CAS
2015年第2期27-31,35,共6页
Shandong Chemical Industry
关键词
虾副产品
中性蛋白酶
酶解
调味酱
lobster byproducts
neutral protease
enzymolysis
shrimp seasoning sauce
