利用蛤蜊酶解物制备液体调味品加工工艺的研究

Study on a Liquid Condiment Processing Technology Using Clam Hydrolysate

研究了一种利用蛤蜊酶解物制备液体调味品的加工工艺。通过单因素试验和正交试验,以蛤蜊酶解液中氨基酸态氮含量为指标,确定蛤蜊最佳酶解工艺为,采用复合蛋白酶在底物浓度为18%,酶用量300 U/g,p H 7.0,酶解温度50℃条件下酶解5 h,此酶解条件下酶解液中氨基酸态氮含量约为32 mg/g。以产品感官品质为指标,通过正交试验确定羟丙基二淀粉磷酸酯添加量为4.5%,小麦面粉添加量为0.5%,黄原胶添加量为0.1%时,产品感官品质最好;以产品感官品质为指标,通过正交试验确定蛤蜊酶解物添加量为4%、白糖添加量为14%、食盐添加量为10%、味精添加量为2%、HVP添加量为0.8%、酵母抽提物添加量为0.6%、干贝素添加量为0.03%时,产品感官品质最好。

Describe a liquid condiment processing technology research using clam hydrolysate.Using the amino acid nitrogen content in clam hydrolysate as an index,the enzymatic condition for clam was optimized with the aid of single factor experiment and orthogonal test.The results showed that the optimal condition for clam hydrolysis by promatex was at pH 7.0,temperature 50 ℃,and in enzyme amount of 300 U/g when 18%substrate and 5 h of hydrolysis time was applied.Under these conditions,the amino acid nitrogen content reached to 32 mg/g.Through the orthogonal test,the best sensory quality evaluation was achieved when the amount of excipients was as follows,hydroxypropyl starch phosphate ester of 4.5%,wheat flour of 0.5%and xanthan gum of 0.1%.The amount of flavoring agent was optimized using orthogonal test as followings：4%the clam hydrolysate,14%sugar,10%salt,2%monosodium glutamate,0.8%HVP 0.6%yeast extract and 0.03%dried scallop.