天然海鲜提取物的制备工艺方法  

The Preparation Methods of Natural Seafood Extracts

作　　者：陆志鸿 张丽凤 邱燕翔 李静[2] 

机构地区：[1]广州市味研生物工程科技有限公司,广州511300 [2]广东轻工职业技术学院,广州510300

出　　处：《中国调味品》2016年第4期112-116,共5页China Condiment

基　　金：广东省科技计划项目(2011B010500009);广州市科技计划项目(11G0072);广州市科技计划重大专项(131000163)

摘　　要：实验以新鲜海鲜为原料,主要以虾米、扇贝和蚝干为研究对象,通过高温高压萃取、温和生物复合酶解、风味改良、Maillard增香反应以及快速喷雾干燥等生物技术,以风味感官品评、产品水解度和产品得率为指标,研究天然虾肉提取物的制备方法,并对其进行优化。通过实验研究得到了优化后的工艺参数：高温高压灭菌浸提：115℃,0.07 MPa,0.5h;复合酶解：55℃,复合蛋白酶0.7%＋风味蛋白酶0.7%,同时酶解6h;Maillard反应：2.0%葡萄糖、0.2%木糖、1g甘氨酸,85-90℃,0.5-1.0h;喷雾干燥：进风温度185℃,出风温度85-92℃。实验所得天然海鲜提取物感官品评风味良好,水解度可达65%,其产品具有浓郁海鲜特征风味,滋味醇厚鲜美,口感绵长,可作为良好的海鲜基料,进一步应用在食品、保健品以及调味品中。Take fresh seafood as the raw material,mainly take shrimps,scallops and dried oysters as the research object to research the preparation methods of natural shrimp meat extracts through the high temperature and high pressure extraction, moderate biological compound enzyme,flavor improvement,Maillard reaction as well as the biological technology such as quick spray drying,with the flavor sensory evaluation,the hydrolysis degree and yield of product as the index,and carry out the optimization.The optimized process parameters are obtained by experimental research：high temperature and high pressure sterilization leaching：115 ℃,0.07 MPa,0.5h;composite enzyme solution：55 ℃,compound protease 0.7% ＋flavor protease 0.7%,enzyme hydrolysis for 6 h;Maillard reaction：2.0% glucose,0.2% xylose,1g glycine,85-90℃,0.5-1.0h;spray drying：outlet air temperature is 185 ℃,inlet air temperature is 85 - 92 ℃.The sensory evaluation of natural seafood flavor is excellent,the degree of hydrolysis is up to 65%,the product has the characteristics of strong seafood flavor,mellow and delicious taste,long-lasting mouth feel,can be used as good seafood basis,and can be further applied in the food,health food and condiment.

关 键 词：海鲜 提取物 复合酶解 喷雾干燥 制备工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]