章鱼内脏加工海鲜调味料的工艺优化
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摘要
以蛋白质的水解度为指标,在单因素实验基础上进行正交设计实验,对章鱼内脏酶解工艺进行优化,在最佳酶解条件下,以感官得分为指标,添加盐、糖、胡椒粉、姜蒜粉优化海鲜调味调配方,并以玉米淀粉填充,经浓缩和干燥后配制成味道鲜美且理化指标、卫生指标均达相关规定标准的海鲜调味料。实验表明:胰蛋白酶酶解章鱼内脏的最佳酶解条件为:底物浓度10%、酶作用浓度(E/S)2.5%、温度40℃、时间8.0 h、p H8.0,此条件下水解度高达37.81%。章鱼内脏海鲜调味料的最佳配方为:海鲜风味基料15%,盐35%,白砂糖14%,胡椒粉3%,姜蒜粉4%。
Enzymolysis technology from octopus viscera was carried out through mono-factor and orthogonal experiments with proteins hydrdysis degress as index.Under the optimized enzymatic hydrolysis conditions,it was added salt,sugar,pepper and ginger-garlic powder,the seafood seasoing formode was explored with sensory scores as the index,and mixed with corn starch.After concentrating and drying,a delicious seafood seasoning was made,whose the physical and chemical characters and bacteriological index were all in keeping with the relevant nationalhygiene standard.The experiment showed that the optimized conditions of trypsin hydrolyzing octopus viscera were decided: the substrate concentration 10%,enzyme concentration( E/S)2.5%,temperature 40 ℃,time 8.0 h,p H8.0 and the optimized recipe of seafood seasoning from octopus viscera was that:seafood flavor essence 15%,salt 35%,granulated sugar 14%,pepper powder 3%,ginger-garlic powder 4%.
Enzymolysis technology from octopus viscera was carried out through mono-factor and orthogonal experiments with proteins hydrdysis degress as index.Under the optimized enzymatic hydrolysis conditions,it was added salt,sugar,pepper and ginger-garlic powder,the seafood seasoing formode was explored with sensory scores as the index,and mixed with corn starch.After concentrating and drying,a delicious seafood seasoning was made,whose the physical and chemical characters and bacteriological index were all in keeping with the relevant nationalhygiene standard.The experiment showed that the optimized conditions of trypsin hydrolyzing octopus viscera were decided: the substrate concentration 10%,enzyme concentration( E/S)2.5%,temperature 40 ℃,time 8.0 h,p H8.0 and the optimized recipe of seafood seasoning from octopus viscera was that:seafood flavor essence 15%,salt 35%,granulated sugar 14%,pepper powder 3%,ginger-garlic powder 4%.
引文
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[22]于慧,李明艳,张典,等.裙带菜蛋白酶解条件优化及酶解液抗氧化活性[J].食品科学,2016,33(3):126-130.
[23]冯成利,党蕊叶,冯慧,等.胰蛋白酶水解鲜猪皮的条件选择[J].陕西科技大学学报,2012,30(3):23-25.
[24]李俊江,潘道东,郭宇星,等.鹅肉蛋白酶解条件优化及酶解产物抗氧化活性研究[J].食品科学,2012,33(3):126-130.
[2]张秀娟.章鱼内脏提取酸性蛋白酶的工艺研究[D].泉州:华侨大学,2016.
[3]郭正昭.章鱼内脏中有效成分的综合利用及活性研究[D].杭州:浙江工业大学,2015.
[4]于梅,宁杰,朴美子.章鱼下脚料酶解工艺优化的研究[J].农产品加工(学刊),2011(6):53-54.
[5]吴海龙,陈雪芳,王诚,等.章鱼内脏胰蛋白酶抑制剂的分离纯化与性质研究[J].集美大学学报:自然科学版,2013,18(4):246-252.
[6]黄惠莉,张爽,张育荣,等.酶解章鱼下脚料的产物分析[J].华侨大学学报:自然科学版,2016,37(3):330-335.
[7]张育荣,马涌,陈文桂,等.章鱼下脚料中复合氨基酸提取工艺的研究[J].科教文汇,2008,11(6):284-285.
[8]王君妍.紫贻贝海鲜调味料制备工艺的研究[D].大连:大连工业大学,2015.
[9]袁晓晴,戴志远,叶婧.鳙鱼鱼肉蛋白的酶解工艺研究[J].食品科技,2009,34(2):137-139.
[10]袁亚辉,姚美君.利用鱿鱼内脏生产海味素的研究[J].渔业现代化,2002,3(4):27-28.
[11]M Lilly,M G Lambrechts,I S Pretorius.Effect of increased yeast alcohol acetyl transferase activity on flavor profiles of wine and distillates[J].Applied and Environmental Microbiology,2000,66(2):744.
[12]王岩.双酶水解虾粉制备虾风味基料的研究[J].中国调味品,2009(9):47-49.
[13]M S Heu,H R Kim,D M Cho,et al.Purification and characterization of cathepsin L-like enzyme from the muscle of anchovy,engraulis japonica.[J].Comparative Biochemistry and Physiology Part B:Biochemistry and Molecular Biology,1997,118(3):523-529.
[14]张振兴,刘永峰,等.废弃鱼骨中蛋白质的提取分离及酶解工艺研究[J].海洋科学,2014,38(6):31-36.
[15]靳挺,武玉学,徐东,等.龙头鱼海鲜调味料的制备研究[J].中国食品学报,2010(1):128-132.
[16]刘春娥,林洪,单俊伟,等.鱿鱼内脏蛋白质酶解工艺的研究[J].食品工业科技,2004(9):82-85.
[17]李来好,岑剑伟,周婉君,等.酶法由罗非鱼加工废弃物制取调味料的研究[J].南方水产,2006(1):50-53.
[18]叶强,贾彩荷.海鲜调味料的研究[J].肉类工业,2010(10):33-35.
[19]王建军.海鲜调味料的研制[J].中国调味品,1992(9):22-23.
[20]赵镭,刘文.感官分析技术应用指南第3版[M].北京:中国轻工业出版社,2011:24-25.
[21]王钦德,杨坚.食品试验设计与统计分析第2版[M].北京:中国农业大学出版社,2010:74-75.
[22]于慧,李明艳,张典,等.裙带菜蛋白酶解条件优化及酶解液抗氧化活性[J].食品科学,2016,33(3):126-130.
[23]冯成利,党蕊叶,冯慧,等.胰蛋白酶水解鲜猪皮的条件选择[J].陕西科技大学学报,2012,30(3):23-25.
[24]李俊江,潘道东,郭宇星,等.鹅肉蛋白酶解条件优化及酶解产物抗氧化活性研究[J].食品科学,2012,33(3):126-130.