利用鲍鱼内脏蛋白制备海鲜调味品的研究
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摘要
利用酶解法和美拉德反应制备反应型调味料是目前国内外的热点研究课题，国外在20世纪60年代就开始了此项研究，而我国在本世纪80年代后期才开始起步。鲍鱼内脏富含蛋白质和氨基酸，用于制备反应型肉味香精，具有广阔的应用前景。
本文以鲍鱼内脏为主要研究对象，利用酶解技术和美拉德反应制备具有海鲜风味的反应型天然调味料。
1、考察多种蛋白酶对鲍鱼内脏蛋白酶解情况，通过三元二次通用旋转组合优化工艺，建立温度、料液比、时间与水解度之间的动态数学模型，得到的回归方程为：DH=-150.38437+3.25150~*A+32.89000~*B+19.96500~*C+0.10750~*A~*B+0.12000~*A~*C-2.35000~*B~*C-0.035025~*A2-4.60250~*B2-3.32750~*C2。结合双酶分步水解条件的研究，最终得出鲍鱼内脏蛋白的最佳最佳水解工艺为：在碱性蛋白酶添加量为1000u/g、温度为57℃、pH为8.0、料液比为1:3的条件下水解3.5h后，灭酶，继续添加0.5%的风味蛋白酶水解3h,水解度可以达到35.12%。水解液呈浅黄色，咸鲜味明显，有浓郁的海鲜风味。
2、利用活性炭对鲍鱼内脏蛋白酶解液进行脱腥脱苦处理，研究得出粉末活性炭吸附实验较好地符合Langmuir等温吸附方程，并符合假二级动力模型。通过实验确定最佳的脱苦脱腥条件：活性炭添加量为3%，作用温度为55℃，时间为20min。用此条件实验肽损失率可控制在31%以下，腥味值为1.5，苦味值为2。反应液呈透明浅黄色。
3、在鲍鱼内脏酶解液里加入葡萄糖、NaCl、VBl，Vc等辅料，通过在单因素实验的基础上进行了多因素双指标的正交实验，确定了美拉德反应制备海鲜调味料的最佳反应条件为：在酶解液中添加5%的葡萄糖，2%NaCl、0.25%VBl、0.25%Vc，自然pH，密封后于120℃下反应40min得到海鲜调味汁澄清透明、呈金黄色,甜咸适中,有较好的鲜味，无苦味、涩味和腥味。
4、以营养成分、风味和溶解性三方面为指标，对比了喷雾干燥、冷冻干燥两种干制方法的优劣性，最后得出喷雾干燥制备鲍鱼内脏调味品的最佳工艺参数为：以麦芽糊精为载体，进料浓度为35%，进风温度为150℃，出风温度为70℃。
Producing savory flavorings by enzymatic hydrolysis and Maillard reaction is currentlyone of the most important researches which people focus on at abroad since1960s, it started inthe late1980s in China. Abalone viscera is rich in protein and amino acids which will be goodfuture producing savory flavorings．
Abalone viscera was studied in this paper as the main material. Enzymatic hydrolysis andMaillard reaction were used to produce natural seafood flavoring.
1. The protein of abalone viscera was hydrolyzed by a variety of protease，and the bestcondition of hydrolyzation was obtained by the ternary quadratic general rotary unitizeddesign．The dynamic mathematical model involved temperature, liquid ratio, time and thedegree of hydrolysis was set up. DH=-150.38437+3.25150~*A+32.89000~*B+19.96500~*C+0.10750~*A~*B+0.12000~*A~*C-2.35000~*B~*C-0.035025~*A2-4.60250~*B2-3.32750~*C2.Combined with double enzyme hydrolytic conditions,the optimum reactionoccurred at57℃,pH8.0,l:3hydrolyzing by alkaline protease with the amount of1000u/g forthe first3.5h. Then0.5%flavourzyme was added for the next3h hydrolysis.Under theconditions,35.12%of abalone viscera were hydrolyzed.The hydrolyte was light yellow, distinctsalt and delicious flavor, showing strong seafood flavor.
2. Activated carbon was used for deodorization of abalone viscera hydrolysate.It turned outthat results of activated carbon adsorpting experiment were conformed to Langmuir adsorptionisotherm equation and pseudo-second-order dynamic model. The optimal deodorizationconditions were determined through the experiment: activated carbon dosage3%,temperature55℃, time20min.Under these conditions, the experimental peptide loss rate couldbe controlled below31%, smell taste value was1.5, bitterness value was2. The reaction liquidwas transparent and light yellow.
3. Glucose, NaCl, vitamin B1and vitamin C was based on single factor experiments.Additives were added into homemade hydrolyre. The orthogonal experiment of multi factorswas based on single factor experiments. The optimal reaction conditions for producing seafoodflavoring by Maillard reaction were:5％glucose,2%NaCI,0.25%vitamin Bl,0.25%vitamin C,and120℃and40min. The flavoring was golden yellow, clear and transparent,sweet and saltyas well as tasty without bitter, astringency and fishy smell.
4. Based on nutritional ingredients, flavor and solubility as indicators, spray drying wascompared with freeze drying. Finally the optimum process parameters of producing abaloneviscera falvoring with spray drying were: maltdextrin as the carrier, feed concentration35%,inlet air temperature150℃and outlet air temperature70℃.
本文以鲍鱼内脏为主要研究对象，利用酶解技术和美拉德反应制备具有海鲜风味的反应型天然调味料。
1、考察多种蛋白酶对鲍鱼内脏蛋白酶解情况，通过三元二次通用旋转组合优化工艺，建立温度、料液比、时间与水解度之间的动态数学模型，得到的回归方程为：DH=-150.38437+3.25150~*A+32.89000~*B+19.96500~*C+0.10750~*A~*B+0.12000~*A~*C-2.35000~*B~*C-0.035025~*A2-4.60250~*B2-3.32750~*C2。结合双酶分步水解条件的研究，最终得出鲍鱼内脏蛋白的最佳最佳水解工艺为：在碱性蛋白酶添加量为1000u/g、温度为57℃、pH为8.0、料液比为1:3的条件下水解3.5h后，灭酶，继续添加0.5%的风味蛋白酶水解3h,水解度可以达到35.12%。水解液呈浅黄色，咸鲜味明显，有浓郁的海鲜风味。
2、利用活性炭对鲍鱼内脏蛋白酶解液进行脱腥脱苦处理，研究得出粉末活性炭吸附实验较好地符合Langmuir等温吸附方程，并符合假二级动力模型。通过实验确定最佳的脱苦脱腥条件：活性炭添加量为3%，作用温度为55℃，时间为20min。用此条件实验肽损失率可控制在31%以下，腥味值为1.5，苦味值为2。反应液呈透明浅黄色。
3、在鲍鱼内脏酶解液里加入葡萄糖、NaCl、VBl，Vc等辅料，通过在单因素实验的基础上进行了多因素双指标的正交实验，确定了美拉德反应制备海鲜调味料的最佳反应条件为：在酶解液中添加5%的葡萄糖，2%NaCl、0.25%VBl、0.25%Vc，自然pH，密封后于120℃下反应40min得到海鲜调味汁澄清透明、呈金黄色,甜咸适中,有较好的鲜味，无苦味、涩味和腥味。
4、以营养成分、风味和溶解性三方面为指标，对比了喷雾干燥、冷冻干燥两种干制方法的优劣性，最后得出喷雾干燥制备鲍鱼内脏调味品的最佳工艺参数为：以麦芽糊精为载体，进料浓度为35%，进风温度为150℃，出风温度为70℃。
Producing savory flavorings by enzymatic hydrolysis and Maillard reaction is currentlyone of the most important researches which people focus on at abroad since1960s, it started inthe late1980s in China. Abalone viscera is rich in protein and amino acids which will be goodfuture producing savory flavorings．
Abalone viscera was studied in this paper as the main material. Enzymatic hydrolysis andMaillard reaction were used to produce natural seafood flavoring.
1. The protein of abalone viscera was hydrolyzed by a variety of protease，and the bestcondition of hydrolyzation was obtained by the ternary quadratic general rotary unitizeddesign．The dynamic mathematical model involved temperature, liquid ratio, time and thedegree of hydrolysis was set up. DH=-150.38437+3.25150~*A+32.89000~*B+19.96500~*C+0.10750~*A~*B+0.12000~*A~*C-2.35000~*B~*C-0.035025~*A2-4.60250~*B2-3.32750~*C2.Combined with double enzyme hydrolytic conditions,the optimum reactionoccurred at57℃,pH8.0,l:3hydrolyzing by alkaline protease with the amount of1000u/g forthe first3.5h. Then0.5%flavourzyme was added for the next3h hydrolysis.Under theconditions,35.12%of abalone viscera were hydrolyzed.The hydrolyte was light yellow, distinctsalt and delicious flavor, showing strong seafood flavor.
2. Activated carbon was used for deodorization of abalone viscera hydrolysate.It turned outthat results of activated carbon adsorpting experiment were conformed to Langmuir adsorptionisotherm equation and pseudo-second-order dynamic model. The optimal deodorizationconditions were determined through the experiment: activated carbon dosage3%,temperature55℃, time20min.Under these conditions, the experimental peptide loss rate couldbe controlled below31%, smell taste value was1.5, bitterness value was2. The reaction liquidwas transparent and light yellow.
3. Glucose, NaCl, vitamin B1and vitamin C was based on single factor experiments.Additives were added into homemade hydrolyre. The orthogonal experiment of multi factorswas based on single factor experiments. The optimal reaction conditions for producing seafoodflavoring by Maillard reaction were:5％glucose,2%NaCI,0.25%vitamin Bl,0.25%vitamin C,and120℃and40min. The flavoring was golden yellow, clear and transparent,sweet and saltyas well as tasty without bitter, astringency and fishy smell.
4. Based on nutritional ingredients, flavor and solubility as indicators, spray drying wascompared with freeze drying. Finally the optimum process parameters of producing abaloneviscera falvoring with spray drying were: maltdextrin as the carrier, feed concentration35%,inlet air temperature150℃and outlet air temperature70℃.
引文
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