【摘要】 以新鲜牡蛎为原料,通过复合蛋白酶对牡蛎进行适度酶解和脱腥处理,并采用喷雾干燥技术生产牡蛎粉。研究牡蛎粉制备过程中的酶解工艺条件、酶解液的脱腥处理方法及酶解液喷雾干燥工艺条件。通过正交设计优化确定复合酶酶解最佳工艺条件。结果表明:最佳工艺条件为复合蛋白酶添加量0.15%、60℃水浴酶解3h,得到的酶解液氨基酸态氮含量最高;酶解液中添加1%酵母粉在37℃条件下培养1h,所得的脱腥效果感官评价最佳;牡蛎酶解液中添加10%麦芽糊精,在进风温度220℃、蠕动泵转速200mL/h条件下喷雾干燥所得牡蛎粉产品质量最佳。更多还原

【Abstract】 Fresh oysters were hydrolyzed by a commercial mixture of acid proteases,deodorized and spray-dried to produce oyster powder.The three procedures were investigated.The optimum conditions for enzymatic hydrolysis of oyster that provided maximum amino acid nitrogen content were found to be 3 h of hydrolysis at 60 ℃ with an enzyme dosage of 0.15% as determined by orthogonal array design.The optimum conditions for deodorizing the hydrolysate obtained were 1 h of incubation at 37 ℃ after the addition of 1% yeast extract as determined by sensory evaluation,and spray-dried powder of the hydrolysate under the conditions: addition of 10% maltodextrin,air inlet temperature 220 ℃ and peristaltic pump speed 200 mL/h exhibited the best sensory quality.更多还原