正交试验优化牡蛎酶解制粉加工工艺  

Orthogonal Array Design for the Optimization of Enzymatic Hydrolysis and Spray Drying of Oyster Meat

作　　者：魏好程[1] 何传波[1] 汤凤霞[1] 吴国宏[1] 熊何健[1] 

机构地区：[1]集美大学生物工程学院,福建省食品微生物与酶工程重点实验室,福建厦门361021

出　　处：《食品科学》2013年第18期92-97,共6页Food Science

基　　金：李尚大集美大学学科建设基金项目(ZC2012007);福建省科技计划重点项目(2009I0019;2009N0045)

摘　　要：以新鲜牡蛎为原料,通过复合蛋白酶对牡蛎进行适度酶解和脱腥处理,并采用喷雾干燥技术生产牡蛎粉。研究牡蛎粉制备过程中的酶解工艺条件、酶解液的脱腥处理方法及酶解液喷雾干燥工艺条件。通过正交设计优化确定复合酶酶解最佳工艺条件。结果表明:最佳工艺条件为复合蛋白酶添加量0.15%、60℃水浴酶解3h,得到的酶解液氨基酸态氮含量最高;酶解液中添加1%酵母粉在37℃条件下培养1h,所得的脱腥效果感官评价最佳;牡蛎酶解液中添加10%麦芽糊精,在进风温度220℃、蠕动泵转速200mL/h条件下喷雾干燥所得牡蛎粉产品质量最佳。Fresh oysters were hydrolyzed by a commercial mixture of acid proteases, deodorized and spray-dried to produce oyster powder. The three procedures were investigated. The optimum conditions for enzymatic hydrolysis of oyster that provided maximum amino acid nitrogen content were found to be 3 h of hydrolysis at 60 ℃with an enzyme dosage of 0.15% as determined by orthogonal array design. The optimum conditions for deodorizing the hydrolysate obtained were 1 h of incubation at 37 ℃ after the addition of 1% yeast extract as determined by sensory evaluation, and spray-dried powder of the hydrolysate under the conditions： addition of 10% maltodextrin, air inlet temperature 220 ℃ and peristaltic pump speed 200 mLha exhibited the best sensory quality.

关 键 词：牡蛎粉 酶解 脱腥 喷雾干燥 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]