Preparation of Liquid Flavor Seasoning of Acetes

doi:10.7506/spkx1002-6630-200924114

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 494-496.doi: 10.7506/spkx1002-6630-200924114

Preparation of Liquid Flavor Seasoning of Acetes

XU Jing1，ZHANG Jing1，ZHENG Xiao-jie1，LI Lai-hao2，XUE Chang-hu3

1. Institute of Food Science, Wenzhou Academy of Agricultural Sciences, Wenzhou 325006, China ；
2. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China ；
3. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China

Received:2009-05-23 Online:2009-12-15 Published:2010-12-29
Contact: XU Jing1， E-mail:xujwz@yahoo.com.cn

Abstract

Abstract:

The preparation processing of liquid flavor seasoning using by-products of Acetes as raw materials was introduced in this study. Results indicated that the optimal enzymatic hydrolysis condition was initial pH 8.0, 8 h of hydrolysis time, and 0.6% enzyme amount. The degree of hydrolysis was 39.2% under the optimal condition. The final products exhibited strong delicious flavor. Moreover, microorganism, physical and chemical index was met the requirements of national standard. Therefore, it is suitable for flavor seasoning.

Key words: by-products of Acetes, enzymatic hydrolysis, seasoning

CLC Number:

TS264.3

XU Jing1，ZHANG Jing1，ZHENG Xiao-jie1，LI Lai-hao2，XUE Chang-hu3. Preparation of Liquid Flavor Seasoning of Acetes[J]. FOOD SCIENCE, 2009, 30(24 ): 494-496.

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Preparation of Liquid Flavor Seasoning of Acetes

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