复合脱腥联合喷雾干燥处理对牡蛎蛋白酶解产物风味的改良作用  

Flavor improvement of oyster protein enzymatic hydrolysates by combined treatment of composite deodorization and spray drying

作　　者：曾珊 曹文红[1,2,3,4] 李佳蔚 陈忠琴 谭明堂 ZENG Shan;CAO Wenhong;LI Jiawei;CHEN Zhongqin;TAN Mingtang(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang,Guangdong 524088,China;National Research and Development Branch Center for Shellfish Processing(Zhanjiang),Zhanjiang,Guangdong 524088,China;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,Zhanjiang,Guangdong 524088,China;Guangdong Provincial Engineering Technology Research Center of Seafood,Zhanjiang,Guangdong 524088,China)

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]国家贝类加工技术研发分中心(湛江),广东湛江524088 [3]广东省水产品加工与安全重点实验室,广东湛江524088 [4]广东省海洋食品工程技术研究中心,广东湛江524088

出　　处：《食品与机械》2025年第1期195-207,共13页Food and Machinery

基　　金：国家贝类产业技术体系(编号:CARS-49);国家重点研发计划课题(编号:2018YFD0901105);湛江市科技计划项目(编号:2022A05038)。

摘　　要：[目的]以香港牡蛎为原料,探究复合脱腥处理联合喷雾干燥对牡蛎蛋白酶解产物特征风味的改良作用,并高效获得更好风味的牡蛎酶解产物基料。[方法]采用青柠汁、甜叶菊粉、红茶粉3种脱腥剂复配联合喷雾干燥对牡蛎蛋白酶解产物进行处理,以感官评分和得粉率为指标,考察复合脱腥剂的配制比例、复合脱腥剂与酶解液的料液比及喷雾干燥的最优工艺条件,并结合顶空固相微萃取—气相色谱—质谱联用(HS-SPME-GC-MS)法、电子鼻和电子舌辅助感官检验进行风味分析。[结果]最优工艺条件为m_(甜叶菊粉)∶V_(青柠浊汁)∶m_(红茶粉)=1∶3∶2,m_(复合脱腥剂)∶V_(牡蛎酶解液)=1∶20,进风温度180℃,蠕动泵转速10 r/min,麦芽糊精添加量为1.5倍,此时得到的牡蛎酶解产物基料整体滋味和气味更佳。[结论]单独喷雾干燥能使酶解液贝肉香浓郁,滋味咸鲜;而复合脱腥联合喷雾干燥处理后整体滋味呈酸甜,有效减弱了咸鲜味,呈现鱼腥味和哈喇味的醛类物质含量减少,具有花香、果香等令人愉快气味特点的烯烃类物质相对含量增加,风味更佳。[Objective]Using the oyster(Crassostrea hongkongensis)as raw material,this study explores the improvement effect of combined treatment of composite deodorization and spray drying on the characteristic flavor of oyster proteolytic products,aiming to efficiently obtain a better-flavored base material of oyster protein enzymatic hydrolysates.[Methods]The oyster protein enzymatic hydrolysates were treated with a combination of three deodorants of lime juice,stevia powder,and black tea powder combined with spray drying,The sensory score and the powder yield were used as indicators to investigate the optimal process conditions for the preparation ratio of the composite deodorant,the solid-liquid ratio of the composite deodorant to enzymatic hydrolysates,and spray drying.The flavor analysis was carried out by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),assisted by electronic nose and electronic tongue sensory testing.[Results]The optimal process conditions are m_(stevia powder)∶V_(lime juice)∶m_(black tea powder in )1∶3∶2,the solid-liquid ratio m_(composite deodorant)∶V_(oyster enzymatic hydrolysate) in 1∶20,the inlet air temperature at 180℃,the peristaltic pump speed at 10 r/min,and the maltodextrin addition amount of 1.5 times.Under these conditions,the obtained base material of oyster protein enzymatic hydrolysates has a better overall taste and flavor.[Conclusion]Spray drying alone can make the enzymatic hydrolysates rich in oyster meat aroma and salty and delicious.However,the combined treatment of composite deodorization and spray drying produces a sweet and sour taste on a whole,effectively reduces the saltiness,reduces the content of aldehydes that cause fishy and rancid odors,increases the relative content of olefins that have pleasant floral and fruity aromas and produces a better flavor.

关 键 词：香港牡蛎 喷雾干燥 风味改良 酶解产物 挥发性风味物质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]