食品科学 ›› 2011, Vol. 32 ›› Issue (14): 16-20.doi: 10.7506/spkx1002-6630-201114004

• 工艺技术 • 上一篇    下一篇

扇贝水解调味粉加工技术工艺优化

杨秀敏,王 颉*,刘亚琼   

  1. 河北农业大学食品科技学院,河北省农产品加工工程技术研究中心
  • 出版日期:2011-07-25 发布日期:2011-06-18
  • 基金资助:
    国家海洋公益性行业科研专项(200805046)

Optimization of Processing Technology for Scallop Hydrolysate Seasoning Powder

YANG Xiu-min,WANG Jie*,LIU Ya-qiong   

  1. (Agricultrual-food Processing and Engineering Technology Research Center of Hebei Province, College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China)
  • Online:2011-07-25 Published:2011-06-18

摘要: 为充分利用扇贝资源,提高贝类附加值,对扇贝水解调味粉加工技术进行工艺优化。以碎贝柱为原料,利用正交试验设计研究风味蛋白酶(flavourzyme)不同添加量和酶解条件对扇贝水解液氨基酸态氮(amino acid nitrogen,AAN)含量的影响,运用Box-Benhnken中心组合试验设计考察不同喷雾干燥参数对扇贝水解调味粉集粉率的影响。结果表明:风味蛋白酶添加量1200U/g、料液比1:4(g/mL)、45℃酶解5h条件下,扇贝水解液AAN含量为(1.03±0.01)%,比同类研究提高了0.12%~0.74%;利用Design-Expert软件对Box-Benhnken中心组合试验结果进行分析,得到回归模型:Y=-2867.5825+19.5670X1+34.7780X2+779.4000X3-0.0761X12-0.2284X22-0.0433X32。确定了适宜喷雾干燥参数为进口温度128.60℃、出口温度76.15℃、进风量0.9m3/min,此时集粉率为64.82%,扇贝水解调味粉水分含量为4.09%,产品的溶解性、色泽及风味良好。

关键词: 酶解, 氨基酸态氮, 喷雾干燥, 扇贝粉

Abstract: In order to make full use of scallop and increase its added value, crushed scallop adductor muscle was processed into scallop hydrolysate seasoning powder by hydrolysis with flavourzyme and subsequent spray drying. The hydrolysis of scallop adductor muscle was optimized by orthogonal array design based on amino acid nitrogen content in its hydrolysate. On the basis of a three-variable, three-level Box-Benhnken experimental design, response surface methodology was used to optimize the spray drying conditions of scallop adductor muscle hydrolysate. The power yield of spray drying for scallop adductor muscle hydrolysate (Y) was investigated with respect to air inlet temperature (X1), air outlet temperature (X2) and ventilation rate (X3). The optimal hydrolysis conditions were determined as follows: flavourzyme dosage of 1200 U/g and solid-to-liquid of 1:4 (g/mL) for a hydrolysis duration of 5 h at 45 ℃ and under these conditions, the amino acid nitrogen content in scallop adductor muscle hydrolysate was (1.03 ± 0.01)%, which was increased by 0.12%-0.74% when compared with previously reported results. A regression model describing the effects of X1, X2 and X3 on Y was obtained as follows: Y = -2867.5825 +19.5670X1 +34.7780X2+779.4000X3-0.0761X12-0.2284X22-0.0433X32. The optimal conditions for spray drying of scallop adductor muscle hydrolysate were air inlet temperature 128.60 ℃, air outlet temperature 76.15 ℃, ventilation rate 0.9 m3/min, resulting in a power yield of 64.82%. A product that had a moisture content of 4.09% and was good in solubility, color and flavor was obtained.

Key words: enzymatic hydrolysis, amino acid nitrogen, spray drying, scallop hydrolysate seasoning powder

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