虾蟹下脚料制备海鲜调味基料的酶解工艺研究  

Technology of Seafood Seasoning Preparation by Enzyme Reaction to Using Offal Material of Shrimp and Crab

作　　者：郑红 陈日春 黄秀娟 陈兴才 

机构地区：[1]福州市食品工业研究所,福建福州350013

出　　处：《食品研究与开发》2013年第2期46-49,共4页Food Research and Development

基　　金：福建省海洋与渔业重点项目([2010]2-22号)

摘　　要：为了研究虾、蟹下脚料的酶解工艺条件,采用超微粉碎和复合酶解的方法,研究了酶种类及酶解工艺条件对虾、蟹下脚料的氨基酸利用率和酶解液风味的影响。实验结果表明:(1)复合蛋白酶和风味蛋白酶的最佳组合比例为1:3;(2)复合酶的最佳酶解工艺条件为:反应时间2.5 h,酶用量0.5 wt%,pH6.0～7.0,反应温度54℃。此时,虾、蟹下脚料的氨基酸利用率为46.21%。The effect of varieties of enzymes and hydrolysis technology on the availabilities of amino acids of offal material of shrimp and crab and the flavor of seedfood were studied. The main results were as follows： when protamax and flavorzyme mixes together at the ratio of 1：3, and the offal material of shrimp and crab was hydrolyzed under conditions of enzyme 0.5 wt%, pH6.0-7.0, temperature 54 ℃ for 2.5 hours, the availabilities of amino acids of offal material of shrimp and erab was 46.21%.

关 键 词：超微粉碎 复合酶 酶解 氨基酸利用率 虾蟹下脚料 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]