蒜香生蚝粉加工工艺优化及营养成分研究  

Optimization of Processing Technology of Garlic-Flavored Oyster Powder and Study on Its Nutritional Components

作　　者：芦祥志 狄泓祯 熊鋆佳 姬颢宁 刘荔 冯广鑫 曾名湧[1] LU Xiang-zhi;DI Hong-zhen;XIONG Jun-jia;JI Hao-ning;LIU Li;FENG Guang-xin;ZENG Ming-yong(Qingdao Engineering Research Center for Preservation Technology of Marine Food,College of Food Science and Engineering,Ocean University of China,Qingdao 266404,China;College of Engineering,Ocean University of China,Qingdao 266404,China)

机构地区：[1]中国海洋大学食品科学与工程学院青岛市海洋食品保鲜技术工程研究中心,山东青岛266404 [2]中国海洋大学工程学院,山东青岛266404

出　　处：《中国调味品》2025年第3期9-13,46,共6页China Condiment

基　　金：国家重点研发计划“蓝色粮仓科技创新重点专项”项目(2018YFD0901005);中央高校基本科研业务费专项(202461053);青岛市海洋食品保鲜技术工程研究中心产业扶持资金。

摘　　要：牡蛎(俗称生蚝)是我国重要的养殖贝类,具有味道鲜美和营养丰富的特点。文章研发的蒜香生蚝粉不仅融合了蒜香浓郁和鲜香爽辣的风味,而且兼顾了生蚝和大蒜的营养价值,形成了具有鲜明地方特色的新型调味品。该研究在恒定温度150℃条件下,通过单因素实验和正交实验优化了蒜香生蚝粉的加工工艺。研究结果表明,蒜香生蚝粉的最佳加工工艺为大蒜与生蚝比例2∶3、盐添加量1.5%、植物油添加量1%、烘烤时间3 min。以此条件制成的蒜香生蚝粉蛋白含量为21.45 g/100 g,脂肪含量为14.71 g/100 g,具有高蛋白和低脂肪的特点,其必需氨基酸比值达到FAO/WTO的规定,牛磺酸含量高达7.53 mg/g,整体具有较高的营养和风味品质。Oyster is an important cultured shellfish in China,and has the characteristics of delicious taste and rich nutrition.The garlic-flavored oyster powder developed in this paper not only combines the rich garlic aroma and umami and spicy flavor,but also takes into account the nutritional value of oyster and garlic,resulting in a new seasoning with distinctive local characteristics.In this study,under the condition of a constant temperature of 150℃,the processing technology of garlic-flavored oyster powder is optimized through single factor experiment and orthogonal experiment.The results show that the optimal processing technology for garlic-flavored oyster powder is garlic-oyster ratio of 2∶3,1.5%salt,1%vegetable oil and baking time of 3 min.The garlic-flavored oyster powder produced under such conditions is characterized by high protein and low fat,with protein content of 21.45 g/100 g and fat content of 14.71 g/100 g.Its essential amino acid ratio meets the requirements of FAO/WTO,with the taurine content of 7.53 mg/g.Overall,it has high nutritional and flavor quality.

关 键 词：蒜香生蚝粉 工艺优化 营养成分 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]