淡水鱼下脚料酶解酿制风味调味汁-食品科学.pdfVIP

44 2012, Vol. 33, No. 06 食品科学 ※工艺技术 姚 芳，祁兴普，刘 萍 (江苏畜牧兽医职业技术学院食品科技系，江苏 泰州 225300) 在单因素试验基础上，通过正交试验对利用淡水鱼下脚料制备鱼酿调味汁的工艺技术进行优化。结果表 明：最适酶解反应工艺条件为添加蛋白酶(风味蛋白酶:碱性蛋白酶＝ 1:1)0.25g/100g，在55 ℃、pH7.5 条件下酶解 4h；最适发酵工艺条件为添加2.0g/100g 酵母在 35℃条件下发酵1h；最适美拉德反应的工艺条件为添加还原糖(木糖: 葡萄糖＝ 1:3)4g/100g、L- 半胱氨酸盐酸盐 1.0g/100g，在 115℃条件下反应40min 。研制出的调味汁有浓郁的肉香味 和酱香味，无鱼腥味，游离态氨基酸态氮含量 0.86g/100mL ，是一种很有发展潜力的天然调味品。 淡水鱼；下脚料；酶解；发酵；美拉德反应；调味汁 Preparation of Flavorful Sauce from Freshwater Fish By-products by Enzymatic Hydrolysis and then Fermentation YAO Fang ，QI Xing-pu ，LIU Ping (Department of Food Science and Technology, Jiangsu Animal Husbandry and Veterinary College, Taizhou 225300, China) Abstract ：Based on one-factor-at-a-time experiments, orthogonal array design method was employed to optimize the preparation of flavorful sauce from freshwater fish by-products by enzymatic hydrolysis followed by fermentation. The highest degree of hydrolysis was achieved when a mixture of flavorzyme and alcalase at a ratio of 1:1 was added at a dose of 0.25 g/100 g for 4 h of hydrolysis at 55 ℃ and pH 7.5. The hydrolysate was completely deodorized after 1 h of fermentation at 35 ℃ with yeast at an inoculum size of 2.0 g/100 g. The Maillard reaction products of the fermentation broth obtained after reaction at 115 ℃ for 40 min in the presence of a mixture of xylose and glucose (1:3) at a concentration of 4 g/100 g and L-cysteine hydrochloride at 1.0 g/100 g showed the highest sensory score. The flavorful sauce obtained revealed a strong meat and sauce flavor and no fishy odor. The free amino nitrogen content was 0.86 g/100 mL. Thus, it is a natural seasoning with great development potential. Key words ：freshwater fish ；by-products ；enzymatic hydrolysis ；f