基于营养成分分析的贻贝调味料制备工艺研究  

Study on Preparation Technology of Mussel Seasoning Based on Nutritional Composition Analysis

作　　者：王蓓 马言军 许磊 WANG Bei;MA Yan-jun;XU Lei(College of Cooking Science and Technology,Jiangsu College of Tourism,Yangzhou 225127,China;Nanjing Jinling Technical Vocational College,Nanjing 211100,China)

机构地区：[1]江苏旅游职业学院烹饪科技学院,江苏扬州225127 [2]南京金陵高等职业技术学校,南京211100

出　　处：《中国调味品》2023年第1期152-154,163,共4页China Condiment

基　　金：江苏高校哲学社会科学研究课题(2020SJA2040)。

摘　　要：以贻贝调味料的制备工艺为研究对象,以贻贝为原材料,分别添加木瓜蛋白酶、中性蛋白酶以及风味蛋白酶3种单酶,将中性蛋白酶与木瓜蛋白酶混合组成复合酶1,将风味蛋白酶与木瓜蛋白酶混合组成复合酶2,将中性蛋白酶与风味蛋白酶混合组成复合酶3,对酶解产物进行检测分析和感官综合评价,筛选贻贝调味料酶解法制备过程中所用的水解酶。贻贝原料与酶解法制备所得调味料检测分析与感官评价结果表明,木瓜蛋白酶与风味蛋白酶混合为酶解法制备调味料的最佳水解酶,用于贻贝水解制备贻贝调味料能够使调味料呈现出饱满的鲜味。Taking mussel seasoning preparation technology as the research object,with mussel as the raw material,add papain,neutral protease and flavourzyme respectively,neutral protease and papain are mixed to form compound enzyme 1,flavourzyme and papain are mixed to form compound enzyme 2,neutral protease and flavourzyme are mixed to form compound enzyme 3,detection,analysis and sensory comprehensive evaluation of the enzymatic hydrolysates are carried out to screen the hydrolytic enzymes used in the preparation of mussel seasoning by enzymatic hydrolysis method.The results of detection,analysis and sensory evaluation of mussel raw materials and the seasonings prepared by enzymatic hydrolysis method show that the mixture of papain and flavourzyme is the best hydrolytic enzymes for the preparation of mussel seasoning by enzymatic hydrolysis method.Hydrolyzing mussel with them to prepare mussel seasoning could make the seasoning be full of umami.

关 键 词：贻贝 海鲜调味料 水解酶 感官综合评价 

分 类 号：TS201.1[轻工技术与工程—食品科学]