一种鳀鱼提取物的开发和生产工艺研究

The development and technology of anchovy extract production

利用生物酶解和美拉德反应工艺,开发了一种鳀鱼提取物产品。通过酶种类及料水比筛选实验确定了酶解最佳工艺;利用正交实验设计确定了美拉德反应最佳工艺。实验结果表明:于56℃,料液比为1:2条件下,添加复合风味蛋白酶0.2%,水解蛋白酶0.1%,酶解4个小时为最适酶解工艺,酶解得率可达89.5%;将鳀鱼酶解液60g,葡萄糖2g,L-半胱氨酸1.5g,白胡椒0.3g,月桂粉0.1g,紫苏粉0.05g,八角茴香粉0.05g混合均匀,于105℃反应90 min为最佳美拉德反应工艺。按照上述工艺制作的鳀鱼提取物产品具有鳀鱼的典型风味,滋味鲜美协调,香气浓郁,肉感好,可用于鳀鱼和海鱼风味食品中起提味增鲜、增强厚实度的作用。该工艺易于实现生产,具有一定的实用性和市场开发价值。

Using enzymatic hydrolysis and Maillard reaction,an anchovy extract was developed.The optimum condition of enzyme hydrolysis was determined by the screen of enzyme types and liquid to material ratio.The optimum Maillard reaction condition was determined by orthogonal experiments.The best conditions of enzyme hydrolysis are:56℃,1∶2 material-to-liquid ratio,0.2%compound flavor protease,0.1%protease,and 4 hours hydrolysis time.Under the above conditions,the hydrolysis yield could reach to 89.5%.The optimum Maillard reaction process was:60 g anchovy enzymolysis liquid,2 g glucose,1.5 g L-cysteine,0.3 g white pepper,0.1 g laurel powder,0.05 g perilla powder and 0.05 g star anise powder mixed evenly and reacted at 105℃for 90 min.The anchovy extract has a delicious taste and an intense flavor.It is a good seasoning and can be used as seafood flavor enhancer.The production process is easy to operate and practicable,and has a potential market development value.