酶法制备对虾虾酱的研究  

Study on the Preparation of Shrimp Sauce with Neutral Protease and Chitosanase

作　　者：刘淑英[1] 任秀娟[1] 于海洋[1] 杨震[1] 袁磊[1] 

机构地区：[1]山东商务职业学院,山东烟台264670

出　　处：《中国调味品》2016年第11期105-109,共5页China Condiment

摘　　要：以对虾为原料,采用中性蛋白酶及壳聚糖酶酶法制备虾酱。以对虾虾酱的游离氨基氮(FAN)值为指标,确定最佳的水解条件:中性蛋白酶与壳聚糖酶的添加比例3∶1,pH 4.4,酶解时间8h,温度50℃。酶法制备对虾虾酱不仅使虾酱食盐添加量由30%降至18%,同时显著增加了产品中钙及磷的含量(p<0.05),并且提高了虾酱的弹性及粘聚性;感官评价结果表明:与对照组相比较,采用蛋白酶复合壳聚糖酶酶法制备的对虾虾酱感官品质最好,虾酱呈紫红色,虾酱香气浓郁且风味协调,咸味适中,口感细腻,总体接受性最好。The shrimp sauce is prepared by enzymatic hydrolysis of shrimp with neutral protease and chitosanase.With FAN value as indicator,the optimum preparation conditions of shrimp sauce are concluded as follows：the addition ratio of neutral protease and chitosanase is 3∶1 ,the enzymatic hydrolysis time is 8 h,and the enzymatic hydrolysis temperature is 50 ℃ （pH 4.4）.The enzymatic preparation of shrimp sauce reduces the amount of salt from 30% for traditional sauce to 18%, significantly increases the calcium and phosphorus content in the product （p〈0.05）,and improves the elasticity and adhesiveness of shrimp sauce.The sensory evaluation results show that compared with the control group,the sensory quality of shrimp sauce prepared with the neutral protease and chitosanase is the best.The shrimp sauce is purple red with strong flavor,shows delicate taste and best general acceptance.

关 键 词：对虾 虾酱 中性蛋白酶 壳聚糖酶 感官评价 

分 类 号：TS264.2[轻工技术与工程—发酵工程]