【摘要】 为研究龙头鱼海鲜调味料的制备工艺和配方,采用木瓜蛋白酶和风味蛋白酶(Flavourzyme)水解龙头鱼,经脱苦、减压浓缩、冷冻干燥等步骤制备龙头鱼水解蛋白;以水解蛋白为基料,采用正交试验设计,得到龙头鱼海鲜调味料的优化配方。试验结果表明:在优化的水解条件下,龙头鱼蛋白质的水解度达38.54%。采用冷冻干燥工艺得到的龙头鱼水解蛋白的收率为10.5%(以龙头鱼冰鲜品质量计)。龙头鱼海鲜调味料的优化配方是:食盐35%,龙头鱼水解蛋白7%,蔗糖12%,白胡椒粉1%,姜蒜粉3%。经感官评价,龙头鱼海鲜调味料具有自然、纯正的鱼香味,口感鲜美。更多还原

【Abstract】 In order to study the preparation techniques and formula of seafood condiment from Harpodon nehereus,the Harpodon nehereus hydrolyzed protein was prepared by debitterization,low pressure concentration and freeze-drying after the Harpodon nehereus was hydrolyzed by papain and Flavourzyme.Using hydrolyzed protein as basic material,The optimum formula of seafood condiment of Harpodon nehereus was obtained by orthogonal tests.The results showed that the degree of hydrolysis was up to 38.54% under optimum conditions.The mass yield of Harpodon nehereus hydrolyzed protein was 10.5 g /100 g wet weight of raw material.The optimum formula of Harpodon nehereus seafood condiment was as follows: salt 35%,hydrolyzed protein of Harpodon nehereus 7%,sucrose 12%,white pepper 1%,powder of ginger and garlic 3%.The seafood condiment of Harpodon nehereus has pure flavor of the fish and delicious taste with sensory evaluation.更多还原