酶解法生产虾酱的工艺探究

Study on the Technology of Producing Shrimp Paste by Enzymatic Hydrolysis

毛虾具有特殊的营养价值,不但蛋白质丰富,还含有钙、磷等重要矿物元素,素有“钙库”之称。本文以毛虾为原料,利用酶解法这一新的生产工艺,制作味道更鲜美、更易常温储存及运输的虾酱,通过试验优化酶解反应的温度、时间、pH等条件探究酶解法生产虾酱的最优酶解条件。

Acetes chinensis have specific nutritional value. They not only rich in protein, but also contain calcium, phosphorus and other important mineral elements, and were known as the “calcium reservoir”.Acetes chinensis were used as raw material to product shrimp paste with more delicious taste and easier storage and transportation at room temperature by enzymatic hydrolysis method. The temperature, time, pH and other conditions of enzymolysis reaction were optimized through experiments to explore the optimal enzymolysis conditions for the production of shrimp paste by enzymolysis.