文献类型：期刊文献

中文题名：章鱼内脏加工海鲜调味料的工艺优化

英文题名：Optimization of Processing Technology of Seafood Condiments from Octopus Viscera

作者：樊佳欢[1];叶颖[1];毛伟杰[1]

机构：[1]广东海洋大学食品科技学院广东省水产品加工与安全重点实验室广东省海洋食品工程技术研究中心水产品深加工广东普通高等学校重点实验室广东普通高等学校水产品高值化加工与利用团队,广东湛江524088

年份：2018

卷号：39

期号：17

起止页码：193

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、CSCD_E2017_2018、北大核心2017、北大核心、CSCD

基金：广东省科技厅项目(K4350)

语种：中文

中文关键词：章鱼内脏;酶解工艺;海鲜调味料

外文关键词：octopus viscera;enzymatic hydrolysis;seafood condiment

中文摘要：以蛋白质的水解度为指标,在单因素实验基础上进行正交设计实验,对章鱼内脏酶解工艺进行优化,在最佳酶解条件下,以感官得分为指标,添加盐、糖、胡椒粉、姜蒜粉优化海鲜调味调配方,并以玉米淀粉填充,经浓缩和干燥后配制成味道鲜美且理化指标、卫生指标均达相关规定标准的海鲜调味料。实验表明:胰蛋白酶酶解章鱼内脏的最佳酶解条件为:底物浓度10%、酶作用浓度(E/S)2.5%、温度40℃、时间8.0 h、p H8.0,此条件下水解度高达37.81%。章鱼内脏海鲜调味料的最佳配方为:海鲜风味基料15%,盐35%,白砂糖14%,胡椒粉3%,姜蒜粉4%。

外文摘要：Enzymolysis technology from octopus viscera was carried out through mono-factor and orthogonal experiments with proteins hydrdysis degress as index.Under the optimized enzymatic hydrolysis conditions,it was added salt, sugar, pepper and ginger-garlic powder, the seafood seasoing formode was explored with sensory scores as the index, and mixed with corn starch. After concentrating and drying, a delicious seafood seasoning was made, whose the physical and chemical characters and bacteriological index were all in keeping with the relevant nationalhygiene standard.The experiment showed that the optimized conditions of trypsin hydrolyzing octopus viscera were decided：the substrate concentration 10%, enzyme concentration （E/S） 2.5% ,temperature 40 ℃, time 8.0 h, pHS.0 and the optimized recipe of seafood seasoning from octopus viscera was that： seafood flavor essence 15% , salt 35 % , granulated sugar 14% , pepper powder 3 % , ginger-garlic powder 4%.