摘要
采用南极磷虾为原料,对复合酶酶解制备南极磷虾酱工艺进行研究。以南极磷虾酱的游离氨基氮(FAN)值为参考指标,确定木瓜蛋白酶和风味蛋白酶添加比例为按酶活力比2.5∶1同时添加;通过响应面分析法确定复合酶酶解制备南极磷虾酱的最佳工艺,即复合酶用量0.55%,食盐用量16.6%,酶解温度54.6℃,酶解时间3.9h,此时南极磷虾酱的FAN值达到0.56g/100g。
Using Antarctic krill as raw material, mainly discuss the preparation technology of shrimp sauce of Antarctic krill with complex enzyme. With FAN value of shrimp sauce of Antarctic krill as indicator, the addition sequence and proportion based on enzyme activity between papain and flavor protease are determined to be 2.5 ： 1 at the same time. The optimum preparation conditions of shrimp sauce of Antarctic krill with complex enzyme are determined by the response surface methodology, such as the amount of composite enzyme for 0.55%, the amount of salt for 16.6%, the enzymolysis temperature for 54.6℃, the enzymolysis time for 3. 9 h, and the FAN value of shrimp sauce of Antarctic krill reaches 0.56 g/100 g.
出处
《中国调味品》
CAS
北大核心
2015年第4期24-28,41,共6页
China Condiment
关键词
南极磷虾酱
复合酶
制备
响应面优化
shrimp sauce of Antarctic krill complex enzyme preparation response surfaceoptimization
