梭子蟹下脚料加工海鲜调味料的工艺研究.pdfVIP

食品科技 2009 年第34 卷第7 期 FOOD SCIENCE AND TECHNOLOGY 添加剂与调味品 梭子蟹下脚料加工海鲜调味料的 工艺研究 1 1* 1 1 1 2 陶学明 ， 王泽南 ， 余顺火 ， 黄增霞 ， 王晓倩 ， 周庆平 (1.合肥工业大学生物与食品工程学院，合肥230009 ； 2.汕头市侨丰集团有限公司，汕头515133) 摘要： 对梭子蟹下脚料为原料加工海鲜调味料的工艺进行了研究。实验表明，中性蛋白酶与风 味蛋白酶的复合酶较适合梭子蟹下脚料中蛋白质的水解；最适水解条件为：温度50 ℃ ，pH 值 7.0 ，加酶量1400 U/g，时间3.0 h，酶的复合比2∶1，液料比3∶1；海鲜调味料的最佳配方为：食 盐 10%，白砂糖5% ，味精5% ，姜粉0.2% ，变性淀粉1%；产品氨基酸总量为13950 mg/L，8 种必需氨基酸4967 mg/L ，占氨基酸总量的35.61% ，微生物指标和理化指标均能达到相关标准的 规定。 关键词： 梭子蟹；下脚料；酶解；海鲜调味料 中图分类号： TS 254.9 文献标志码： A 文章编号： 1005-9989(2009)07-0217-04 Study on technology of swimming crab waste processing seafood condiment 1 1* 1 1 1 2 TAO Xue-ming , WANG Ze-nan , YU Shun-huo , HANG Zeng-xia , WANG XIAO-qian , ZHOU Qing-ping (1.School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009; 2.Shantou Qiaofeng Group Co., Ltd., Shantou 515133) Abstract: Technology of swimming crab waste processing seafood condiment was studied. The result showed that complex of neutrase and flavourzyme was suitable for the hydrolysis of swimming crab waste. The optimum hydrolytic conditions were decided: temperature 50 ℃, pH 7.0, the amount of enzyme 1400 U/g, time 3.0 h, complex ratio of neutrase to flavourzyme 2:1 and ratio of solution to material 3:1. The optimum recipe of seafood condiment was that: common salt 10% , granulated sugar 5% , monosodium glutamate 5% , ginger powder 0.2% , modified starch 1% . The total content of amino acid was 13950 mg