带鱼酶解工艺研究及海鲜调味汁的制备  

Study on Enzymatic Hydrolysis Process of Hairtail andPreparation of Seafood Sauce

作　　者：王冉[1] 冯芯蕊 范雯 吴涛安 章宝 周辉 蔡克周[1] WANG Ran;FENG Xin-rui;FAN Wen;WU Tao-an;ZHANG Bao;ZHOU Hui;CAI Ke-zhou(Key Laboratory of Green Manufacturing and Resource Exploration of Animal-derived Food in Anhui Province,Hefei University of Technology,Hefei 230009,China;Zhengzhou Synear Food Co.,Ltd.,Zhengzhou 450003,China)

机构地区：[1]合肥工业大学动物源食品绿色制造与资源挖掘安徽省重点实验室,合肥230009 [2]郑州思念食品有限公司,郑州450003

出　　处：《中国调味品》2024年第9期109-113,共5页China Condiment

基　　金：“十四五”国家重点研发计划课题(2021YFD21002)。

摘　　要：文章以带鱼为研究对象,通过酶解作用制备海鲜调味汁。以水解度(DH)为评价指标,研究了不同种类的蛋白酶对酶解效果的影响,并通过正交试验对酶解工艺参数进行优化,确定最佳工艺条件。结果表明,风味蛋白酶和中性蛋白酶的酶解效果较好。最佳工艺条件为酶解温度60℃、复配比例2∶1、酶添加量1000 U/g底物、酶解时间3.5 h。利用酶解液制备的海鲜调味汁中必需氨基酸和鲜味氨基酸含量较高,带鱼香味浓郁,鲜香味明显,无明显杂质,有作为具有特色风味的调味汁的潜力。In this paper,with hairtail as the research object,seafood sauce is prepared through enzymatic hydrolysis.With the degree of hydrolysis(DH)as the evaluation index,the effects of different types of proteases on the enzymatic hydrolysis effect are studied,and enzymatic hydrolysis process parameters are optimized through orthogonal test,in order to determine the optimal process conditions.The results indicate that flavor protease and neutral protease have better enzymatic hydrolysis effects.The optimal process conditions are enzymatic hydrolysis temperature of 60℃,compound ratio of 2∶1,enzyme addition amount of 1000 U/g substrate and enzymatic hydrolysis time of 3.5 h.The seafood sauce prepared using the enzymatic hydrolysate has higher content of essential amino acids and umami amino acids.The sauce has rich hairtail aroma,clear umami aroma and no obvious impurities,indicating that it has potential as sauce with characteristic flavor.

关 键 词：带鱼 酶解作用 工艺 正交试验 海鲜调味汁 

分 类 号：TS201.1[轻工技术与工程—食品科学]