复合酶解及美拉德反应制备鱿鱼调味品
目的 以阿根廷鱿鱼为研究对象, 采用酶解法结合美拉德反应制备海鲜调味剂。方法 以感官评定为主要指标, 确定风味蛋白酶、中性蛋白酶、木瓜蛋白酶3 种蛋白酶的用量。通过正交试验确定3 种酶的最佳质量配比, 并将复配酶作为接下来的实验用酶。在单因素试验的基础上进行正交试验优化酶解工艺。美拉德反应以质量配比1:1:1 的D-木糖、D-葡萄糖、蔗糖作为实验用糖。通过单因素试验探讨不同pH、反应温度、反应时间和加糖量对美拉德反应产物的感官评定的影响。结果 最佳酶解工艺条件为: pH 6.8, 酶解温度50 ℃, 底物浓度15%, 加酶量0.30%, 酶解时间4 h。美拉德反应最佳反应条件为: pH 8.0、反应温度 110 ℃、反应时间60 min、加糖量1.0%。将最佳反应条件下的美拉德反应产物在4500 r/min, 20 min 条件下离心取上清液后, 浓缩为原体积的25%, 最后进行冷冻干燥得到浅棕色的具有鱿鱼特征香味的海鲜调味品。结论 利用复合酶和美拉德反应制备鱿鱼调味品具有广阔的应用前景, 有利于充分发掘鱿鱼的利用价值, 拓宽消费者选择空间, 丰富调味品市场。
Objective To produce a seafood condiment by using enzymatic hydrolysis combined with Maillard reaction with the Argentine squid as the research object. Methods Sensory evaluation was used as an indicator to determine the selection of protease. The dosages of three proteases of flavor protease, neutral protease and papain were determined. The optimal mass ratio of 3 kinds of enzymes was determined by orthogonal test, and the complex enzyme was used as the next experimental enzyme. Using D-xylose, D-glucose and sucrose as test sugar for Maillard reaction, and the ratio was 1:1:1(m:m:m). The effects of pH, reaction temperature, reaction time and sugar content on the sensory evaluation of Maillard reaction products were investigated by single factor experiment. Results Theoptimum enzymolysis conditions were as follows: pH was 6.8, enzymolysis temperature was 50 ℃, substrate concentration was 15%, enzyme content was 0.30%, and enzymolysis time was 4 h. The optimum Maillard reaction conditions were determined as follows: pH was 8.0, reaction temperature was 110 ℃, reaction time was 60 min, and sugar addition was 1.0%. The products of Maillard reaction was centrifuged 20 min at 4500 r/min, and it was reduced to 25% of the original volume. Finally, the seafood flavoring with squid characteristic condiment was obtained by freeze-drying. Conclusion The preparation method of squid condiment by using compound enzyme and Maillard reaction has broad application prospect, and it is beneficial to fully exploit the utilization value of squid, broadenconsumers’ choice space and enrich condiment market.
标题：复合酶解及美拉德反应制备鱿鱼调味品
英文标题：Preparation of squid condiment by composite hydrolysis and Maillard reaction
作者：
陈美龄 浙江海洋大学
封玲 浙江海洋大学
李钰琪 浙江海洋大学
陈小培 浙江海洋大学
邓尚贵 浙江海洋大学
中文关键词:鱿鱼,酶解,美拉德反应,感官评定,
英文关键词:squid,enzymolysis,Maillard reaction,sensory evaluation,
发表日期：2017-10-23
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