超微虾粉的制备及其在提鲜调味料中的应用  

Preparation of Ultrafine Shrimp Powder and Its Application in Umami-Enhancing Seasoning

作　　者：王帅[1,2] 王颖 贺羽 WANG Shuai;WANG Ying;HE Yu(College of Food and Biological Engineering,Xuzhou University of Technology,Xuzhou 221018,China;Key Construction Laboratory of Food Resources Development and Quality Safety in Jiangsu Province,Xuzhou 221018,China)

机构地区：[1]徐州工程学院食品与生物工程学院,江苏徐州221018 [2]江苏省食品资源开发与质量安全重点建设实验室,江苏徐州221018

出　　处：《中国调味品》2024年第11期136-139,157,共5页China Condiment

基　　金：国家自然科学基金青年项目(32102121);江苏省自然科学基金面上项目(BK20211051);江苏省高等学校自然科学重大项目(21KJA550001,22KJA240003);江苏省自然科学基金青年项目(BK20210078);徐州市科技计划重点研发项目(KC21296,KC211124)。

摘　　要：基围虾是一种营养价值十分高的食物,其蛋白质和维生素含量丰富,包括维生素A、B、D、E等,还富含钾、钙、镁、磷、锌等多种矿物质,为人体提供了充足的营养成分。经常食用基围虾不仅可以有效预防急性动脉粥样硬化,而且可以有效降低血液中恶性胆固醇的平均浓度,扩张冠状动脉,利于治疗急性高血压和急性心肌栓塞梗死等多种心血管疾病。虾粉作为天然的提鲜调味料被用于日常生活中,以基围虾肉为原料,制作天然虾肉粉,不添加任何材料,在鲜味调味料中有很广阔的应用前景。通过测量不同储存时间下虾粉的滋味、鲜味回味、蛋白质含量、虾青素含量、脂肪含量、氨基酸含量的变化,确定自制虾粉的最佳储存时间,最后分析自制虾粉在提鲜调味品中的应用。结果表明,随着储存时间的增加,自制虾粉的滋味和氨基酸含量在1周后趋于稳定,蛋白质和虾青素含量在2周后分别从0.62%、548.84μg/g降低至0.52%、141.66μg/g,脂肪含量由4.80 g/100 g升高至13.9 g/100 g,因此自制虾粉的最佳储存时间为2周,此时作为提鲜调味品所补充的营养物质最高。Metapenaeus ensis is a kind of food with high nutritional value.It is rich in proteins and vitamins,including vitamin A,B,D,E and various minerals,such as potassium,calcium,magnesium,phosphorus and zinc,which provide sufficient nutrients for the human body.Regular consumption of Metapenaeus ensis can not only prevent acute arteriosclerosis,but also reduce the average concentration of malignant cholesterol in blood,expand coronary arteries,and help treat various cardiovascular diseases such as acute hypertension and acute myocardial infarction.As a natural umami-enhancing seasoning,shrimp powder is used in daily life.Using shrimp meat as the raw material,natural shrimp meat powder is made without adding any ingredients,which has broad application prospects in umami seasoning.The best storage time of self-made shrimp powder is determined by measuring the changes of taste,aftertaste of umami,protein content,astaxanthin content,fat content and amino acid content.Finally,the application of self-made shrimp powder in umami-enhancing seasoning is analyzed.The results show that with the increase of storage time,the taste and amino acid content of self-made shrimp powder tend to be stable after one week,the content of protein and astaxanthin decrease from 0.62%and 548.84μg/g to 0.52%and 141.66μg/g respectively after two weeks,and the fat content increases from 4.80 g/100 g to 13.9 g/100 g.Therefore,the best storage time of self-made shrimp powder is two weeks.At this time,when it is used as a umami-enhancing seasoning,it supplements the highest amount of nutrients.

关 键 词：虾粉 滋味 脂肪 氨基酸 鲜味 

分 类 号：TS264.9[轻工技术与工程—发酵工程]