酶解虾皮用于料酒生产的研究

Study on Enzymatic Hydrolysis of Dried Shrimp for Cooking Wine Production

文章以粳米为主要原料,虾皮酶解液为辅料进行共发酵制备虾皮料酒。以氨基酸态氮为主要指标,通过单因素试验和正交试验考察了蛋白酶种类、酶添加量、料液比、酶解温度、pH和酶解时间等条件对虾皮酶解效果的影响;并对虾皮酶解液添加方式(添加时间、添加量)对料酒发酵的影响进行了研究。利用中性蛋白酶酶解虾皮,酶的添加量为800U/g(虾皮干重),料液比为1∶10,在50℃、pH 7.0条件下酶解2h,酶解液中氨基酸态氮含量为0.935g/L;虾皮酶解液添加量为2.0%,在发酵72h时添加至米醪中共发酵制备料酒,料酒酒液中酒精度为15.07%(V/V),氨基酸态氮和游离氨基酸含量分别为0.463g/L和4.345g/L,较对照组分别提高了237.96%和517.19%,其中氨基酸风味比值(鲜味和甜味氨基酸含量之和与苦味和涩味氨基酸含量之和的比值)为0.855,较对照增加了101.18%。

In this paper,dried shrimp cooking wine is produced using japonica rice as the main raw material and dried shrimp enzymatic hydrolysate as the supplementary material.Take amino acid nitrogen as the main index,the effects of protease type,enzyme amount,ratio of solid to liquid,temperature,pH and time on the enzymolysis effect of dried shrimp are investigated by single factor experiments and orthogonal experiments,and the effects of adding methods（additive time and additive amount）of dried shrimp enzymatic hydrolysate on the cooking wine fermentation are studied.The optimal conditions for enzymatic hydrolysis are as follows：neutral protease,neutral protease amount is 800 U/g（dry weight of dried shrimp）,solid to liquid ratio is 1∶10,temperature is 50℃,pH is 7.0 and reaction time is 2 h.Under these conditions,the content of amino acid nitrogen in enzymatic hydrolysate is 0.935 g/L.After 72 hours＇ fermentation,shrimp hydrolysate is added to the rice mash with 2% amount.The alcohol content in cooking wine with shrimp hydrolysate is 15.07%（V/V）,amino acid nitrogen and free amino acid content in the base liquor is 0.463 g/L and 4.345 g/L respectively,which is 237.96% and 517.19%higher than that of the control group respectively.The amino acid flavor ratio（the ratio of the sum of umami amino acid and the sweet amino acid to the sum of bitter amino acid and astringent amino acid）is 0.855,which is 101.18% higher than that of the control group.