分子包埋技术制备脱腥牡蛎粉工艺的优化

Optimization process of molecular embedding technology on preparation of deodorant oyster powder

将新鲜牡蛎去除杂质,用碱性和中性蛋白酶进行酶解,考察不同护色剂的添加量、复合酶配比、酶解温度、酶解时间和加酶量对酶解液感官品质的影响,找到最优的酶解条件。通过选取不同比例的酪蛋白、麦芽糊精、魔芋精粉为牡蛎酶解液的包埋壁材,对牡蛎浓缩液包埋后进行喷雾干燥。然后对牡蛎干粉的吸湿率、堆积密度、休止角、水分含量、氧化稳定性和感官品质等指标进行测定,评价其品质。经过试验得到牡蛎酶解的最优条件为:护色剂添加量0.1%、碱性蛋白酶与中性蛋白酶质量比为11,加酶量1%,酶解温度50℃,酶解时间30 min。喷雾干燥中壁材的最优配比条件为:酪蛋白麦芽糊精魔芋精粉质量比为50500.5。喷雾干燥壁材和浓缩1倍的酶解液的质量比为5050。

The removing impurities of fresh oyster was hydrolyzed by alkaline protease and neutral proteinase,and the optimal enzymatic hydrolysis conditions were found by investigating the effect of different color agent,the ratio of enzyme,the temperature of enzymatic hydrolysis,the time of enzymatic hydrolysis and the amount of enzyme on the sensory quality of the hydrolysate. The oyster enzymatic solution was buried through the use of different formulations of casein,maltodextrin,konjac powder as wall material,and then embedding oyster concentrate solution was spray-dried.Then,the spray-drying oyster powder was tested on moisture absorption rate,bulk density,angle of repose,moisture content,oxidation stability and sensory quality,in order to evaluate the quality. The results showed that the optimal enzymatic hydrolysis conditions of oyster were as followed：addition of protective agent 0. 1%,mass ratio of alkaline protease to neutral protease 1∶ 1,addition of complex enzyme 1%,enzymatic hydrolysis temperature 50 ℃,enzyme solution time 30 min. The optimum formulation of spray drying was： mass ratio of casein to maltodextrin to konjac powder 50∶ 50∶ 0. 5,and the mass ratio of spray dried wall material to the one times enzymatic hydrolysate concentration was 50∶ 50.