梭子蟹下脚料加工海鲜调味料的工艺研究  

Study on technology of swimming crab waste processing seafood condiment

作　　者：陶学明[1] 王泽南[1] 余顺火[1] 黄增霞[1] 王晓倩[1] 周庆平 

机构地区：[1]合肥工业大学生物与食品工程学院,合肥230009 [2]汕头市侨丰集团有限公司,汕头515133

出　　处：《食品科技》2009年第7期217-220,224,共5页Food Science and Technology

基　　金：广东省教育部产学研结合项目(2007A090302090)

摘　　要：对梭子蟹下脚料为原料加工海鲜调味料的工艺进行了研究。实验表明,中性蛋白酶与风味蛋白酶的复合酶较适合梭子蟹下脚料中蛋白质的水解;最适水解条件为:温度50℃,pH值7.0,加酶量1400U/g,时间3.0h,酶的复合比2∶1,液料比3∶1;海鲜调味料的最佳配方为:食盐10%,白砂糖5%,味精5%,姜粉0.2%,变性淀粉1%;产品氨基酸总量为13950mg/L,8种必需氨基酸4967mg/L,占氨基酸总量的35.61%,微生物指标和理化指标均能达到相关标准的规定。Technology of swimming crab waste processing seafood condiment was studied. The result showed that complex of neutrase and flavourzyme was suitable for the hydrolysis of swimming crab waste. The optimum hydrolytic conditions were decided： temperature 50 ℃, pH 7.0, the amount of enzyme 1400 U/g, time 3.0 h, complex ratio of neutrase to flavourzyme 2：1 and ratio of solution to material 3：1. The optimum recipe of seafood condiment was that： common salt 10%, granulated sugar 5%, monosodium glutamate 5%, ginger powder 0.2%, modified starch 1%. The total content of amino acid was 13950 mg/L, 8 essential amino acids was 4967 mg/L,which accounted for 35.61% in the total amino acid. Indexes of microorganism, physical and chemical of production were accorded with the requirements of standards relative to the indexes.

关 键 词：梭子蟹 下脚料 酶解 海鲜调味料 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]