牡蛎性腺新型调味品工艺研究  

Study on the Technology of New Condiment by Using Oyster Gonadal

作　　者：任彬 蒲小秋 REN Bin;PU Xiaoqiu(College of Life Science and Technology,Lingnan Normal University,Zhanjiang,Guangdong 524048,China;Zhanjiang No.1 Middle School,Zhanjiang,Guangdong 524038,China)

机构地区：[1]岭南师范学院生命科学与技术学院,广东湛江524048 [2]湛江第一中学,广东湛江524038

出　　处：《农产品加工》2020年第9期36-39,44,共5页Farm Products Processing

基　　金：川菜发展研究中心科研项目(科学应用与技术研发类)(CC15Z03)。

摘　　要：以牡蛎性腺为原料,通过单因素试验和正交试验,对牡蛎调味品加工过程中酶解、脱腥及调配工艺参数进行了系统研究,并确定最佳的工艺条件。结果表明,复合蛋白酶配比为胰蛋白酶∶木瓜蛋白酶=1∶1,酶用量1200 U/g,pH值7.5,酶解温度55℃为酶解最佳工艺条件;采用活性炭联合活性干酵母的脱腥工艺为最佳,先用2.0%活性干酵母于40℃下脱腥40 min,再用4.0%活性炭于45℃下脱腥50 min;原辅料最佳添加量为4%酶解液,15%食盐,8%食醋,6%白砂糖,6%麦芽糖,15%酱油,0.30%味精,0.15%肌苷酸钠,0.30%CMC-Na。试验结果有利于提高牡蛎经济社会效益,减少浪费和污染,增加牡蛎加工的综合附加值。Using oyster gonads as raw materials,through single-factor,multi-factor and orthogonal experiments,the process parameters of enzymolysis,deodorization and blending during the processing of oyster seasoning were systematically studied to determine the optimal process conditions.The results showed that composite protease(trypsin∶papain=1∶1),enzyme dosage 1200 U/g,pH value 7.5,enzymolysis temperature 55℃were the best process conditions for enzymolysis;deodorization using activated carbon combined with active dry yeast the best process,first use 2.0%active dry yeast,deodorization at 40℃for 40 min,then use 4.0%activated carbon,deodorization at 45℃for 50 min;the best addition of raw and auxiliary materials were 4%enzymolysis solution,15%table salt,8%Vinegar,6%white sugar,6%maltose,15%soy sauce,0.30%monosodium glutamate,0.15%sodium inosinate,0.30%CMC-Na.The experimental results were conducive to improving the economic and social benefits of oysters,reducing waste and pollution,and increasing the comprehensive added value of oyster processing.

关 键 词：牡蛎性腺 调味品 酶解 脱腥 加工工艺 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]