禾虫酶解液脱腥的工艺优化  

Optimization of Deodorization Process of Enzymatic Hydrolysates from Tylorrhynchus heterochaetus

作　　者：钟旭美[1,2,3] 陈铭中 陈怡帆[1] 陈勇 杨虹 何誉[1] ZHONG Xumei;CHEN Mingzhong;CHEN Yifan;CHEN Yong;YANG Hong;HE Yu(Department of Food and Environmental Engineering,Yangjiang Polytechnic,Yangjiang,Guangdong 529566,China;Guangdong Engineering Research Center of Special Agricultural Products Processing,Guangzhou,Guangdong 511464,China;Yangjiang Key Laboratory of Functional Food R&D and Quality Analysis,Yangjiang,Guangdong 529566,China)

机构地区：[1]阳江职业技术学院食品与环境工程系,广东阳江529566 [2]广东省特色农产品加工工程研究中心,广东广州511464 [3]阳江市功能性食品研发与质量评价重点实验室,广东阳江529566

出　　处：《农产品加工》2024年第10期72-77,共6页Farm Products Processing

基　　金：2021年广东省科技创新战略专项资金项目(PDJH2021B0975);2021年阳江职业技术学院大学生创新创业训练计划项目(CXCY 2021005);2019年阳江职业技术学院校级科技重点项目(2019KJZD02)。

摘　　要：通过比较活性炭、绿茶、酵母3种不同脱腥处理对禾虫酶解液的脱腥效果,研究最佳的脱腥工艺。以禾虫酶解液为主要原料,进行活性炭吸附脱腥处理、绿茶掩盖脱腥处理、酵母发酵脱腥处理后,测定禾虫酶解上清液的澄清度、蛋白损失率,进行腥味感官评价,根据感官评价的模糊数学法评定出3种脱腥处理后腥味去除效果的强弱顺序。在此基础上,应用正交试验探究脱腥组合的禾虫酶解液脱腥效果,最终确定禾虫脱腥的最优工艺。结果表明,绿茶的脱腥效果最好,但蛋白质损失率较高;酵母的脱腥效果次之,而蛋白质损失率最低;活性炭的脱腥效果差且蛋白质损失率最高。对比绿茶和酵母的正交试验结果,确定禾虫酶解液最佳的脱腥方法是酵母处理,最优工艺为酵母用量0.6 g,温度35℃,时间30 min,经该工艺处理后,得到的禾虫酶解上清液澄清透亮、腥味较小、蛋白质损失率低。The best deodorization process of enzymatic hydrolysates from Tylorrhynchus heterochaetus was studied by comparing the effect of activated carbon,green tea and yeast.The deodorization of the enzymatic hydrolysates of Tylorrhynchus heterochaetus by activated carbon adsorption,green tea masking and yeast fermentation were carried out,the degree of clarity,the rate of protein loss and the sensory evaluation of deodorization were determined.The order of deodorization effect of three deodorization treatments was evaluated according to the fuzzy mathematics method of sensory evaluation.On this basis,orthogonal test was used to study the deodorization effect of the deodorization combination,and the optimal deodorization process was determined.The results showed that green tea treatment had the best deodorization effect,but a high protein loss rate.The deodorization effect of yeast treatment was the second,and the lowest protein loss rate.The deodorization effect of activated carbon treatment had a poor effect and the highest protein loss rate.By comparing the results of orthogonal test between green tea and yeast treatment,it was determined that the best method of deodorization for enzymatic hydrolysates from Tylorrhynchus heterochaetus was yeast treatment.The optimal process was yeast addition 0.6 g,temperature 35℃and time 30 min,the enzymatic hydrolysates supernatant was clear,less fishy and had low protein loss rate.

关 键 词：禾虫 活性炭 绿茶 酵母 脱腥工艺 模糊数学法 正交试验 

分 类 号：TS201.2[轻工技术与工程—食品科学]