中国食品学报2012，Vol.12Issue(4)：100-106,7.
中国对虾调味料风味前体物质酶解制备工艺研究
Study on the Preparation of Flavor Precursor of Penaeus Chinensis Seasoning by Enzymolysis Technology
韩晓祥 1郭小旬 1励建荣1
作者信息
- 1. 浙江工商大学食品与生物工程学院 浙江省食品安全重点实验室 杭州310035
- 折叠
摘要
Abstract
The flavor precursor-enzymalysis liquor was prepared by the biological enzymolysis technology using Pe-naeus chinensis waste as raw material, and the enzymolysis technology was optimized by responsc surface methodology (RSM). Results showed that optimized enzymatic hydrolysis condition was: substrate concentration 9% 、 hydrolysis time 3h, Alcalase enzyme amount 2.4%, temperature 68 ℃, pH 6.5. Under these conditions, the hydrolysis degree(DH) was 16.85%. The content of free amino acids in the hydrolysate was 23.2028 mg/mL, and the content of essential amino acids in the hydrolysiate was 10.5312 mg/mL. This product exhibited strong delicious flavor, so it was suitable for flavor seasoning.关键词
中国对虾/酶解/响应面分析Key words
Penaeus chinensie/ enzymolysis/ response surface methodology
引用本文复制引用
韩晓祥,郭小旬,励建荣..中国对虾调味料风味前体物质酶解制备工艺研究[J].中国食品学报,2012,12(4):100-106,7.
