虾蟹下脚料制备海鲜调味基料的酶解工艺研究

摘要

The effect of varieties of enzymes and hydrolysis technology on the availabilities of amino acids of offal material of shrimp and crab and the flavor of seedfood were studied. The main results were as follows:when protamax and flavorzyme mixes together at the ratio of 1∶3, and the offal material of shrimp and crab was hydrolyzed under conditions of enzyme 0.5 wt%, pH6.0-7.0, temperature 54℃for 2.5 hours, the availabilities of amino acids of offal material of shrimp and crab was 46.21%.%　　为了研究虾、蟹下脚料的酶解工艺条件,采用超微粉碎和复合酶解的方法,研究了酶种类及酶解工艺条件对虾、蟹下脚料的氨基酸利用率和酶解液风味的影响.实验结果表明：(1)复合蛋白酶和风味蛋白酶的最佳组合比例为1∶3；(2)复合酶的最佳酶解工艺条件为：反应时间2.5 h,酶用量0.5 wt%,pH6.0~7.0,反应温度54℃.此时,虾、蟹下脚料的氨基酸利用率为46.21%.