白鲢鱼骨汤酶解工艺的研究及风味分析  

Study on enzymatic conditions of silver carp fish bone soup and flavor analysis

作　　者：姜绍通[1,2] 常佳驹[1,2] 林琳[1,2] 蔡克周[1,2] 

机构地区：[1]合肥工业大学农产品加工研究院 [2]合肥工业大学生物与食品工程学院安徽省农产品精深加工重点实验室,安徽合肥230009

出　　处：《食品工业科技》2014年第9期95-99,共5页Science and Technology of Food Industry

基　　金：国家农业科技成果转化资金项目(2012GB2C300202)

摘　　要：以白鲢鱼骨高压熬制而成的鱼骨汤为原料,选择中性蛋白酶对鱼骨汤进行酶解,以水解度为指标,通过单因素实验和正交设计确定中性蛋白酶水解鱼骨汤的最佳工艺条件;并对酶解前后骨汤中的挥发性成分和游离氨基酸含量进行比较。结果表明:鱼骨汤酶解的最优条件为酶添加量2000U/g,起始pH6.5,酶解温度50℃,酶解时间3h。此条件下酶解的水解度能达到24.04%;酶解前后骨汤中的腥味挥发性成分含量降低,呈鲜香味游离氨基酸含量增高,鱼骨汤中的鱼腥味明显减小,风味得到较大改善。With silver carp fish bone soup as raw material, the study was based on the degree of hydrolysis as index.Through single factor experiments and orthogonal experiment,the purpose of this study was to optimize the best condition of enzymolysis, analysis the volatile components and the amino acids components. The results showed that the optimum amount of neutrase, initial pH, hydrolysis temperature and hydrolysis time were 2000U/g, 6.5,50℃ and 3h.Under the optimum conditions of enzymatic hydrolysis,the degree of hydrolysis was 24.04%.The analysis showed that the volatile components reduced ,the amino acids components increased and the fishy smell of the bone soup improved after enzymatic hydrolysis.

关 键 词：白鲢鱼 鱼骨汤 酶解 挥发性成分 游离氨基酸 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]