【作者】 周爱梅； 曹环； 朱翠文； 冯仕苏； 杨公明；

【Author】 ZHOU Aimei1, CAO Huan1, ZHU Cuiwen1, FENG Shisu2, YANG Gongming11 (1 College of Food Science, South China Agricultural University, Guangzhou 510642; 2 Yangjiang City Yelin Hoitat Quick Frozen Seafood Co., Ltd., Yangjiang, Guangdong 529536)

【机构】 华南农业大学食品学院； 阳江市谊林海达速冻水产有限公司；

【摘要】 以南美白对虾加工废弃物(虾头、虾壳)为原料,通过酶水解蛋白粉后采用热风干燥工艺制备水解蛋白粉,重点研究了干燥温度、助干剂添加量(虾固形物与玉米淀粉比例)、物料厚度对水解蛋白粉品质的影响。结果表明,热风干燥的温度为90℃、虾固形物与玉米淀粉比例为1.5∶1、物料厚度为0.6cm时,所得到的水解蛋白粉品质最好,表现在水分含量低、色泽好、虾香味浓郁,其水份含量为2.75%、氨基酸态氮含量为3.61%。更多还原

【Abstract】 Shrimp head and shell, the wastes of white shrimp, was used as material to produce hydrolyzed protein powder by hot blast drying after enzymatic treatment of proteinase. Emphases were laid on the effect of hot wind temperature, material thickness and the addition level of drying aid (the ratio of shrimp solid to corn starch) on the quality of hydrolyzed protein powder. Results showed hydrolyzed protein powder with best quality could be obtained when hot wind temperature was 90 ℃, the ratio of shrimp solid to cornstarch was 1.5∶1 ,and material thickness was 0.6cm, which was demonstrated by low water content, good color and strong shrimp flavor of the hydrolyzed protein powder with water content of 2.75% and amino acid nitrogen of 3.61% .更多还原