蓝蛤超高压辅助酶解工艺研究-《中国调味品》

文章信息/Info

Title:: Study on ultra-high pressure assisted enzymatic hydrolysis of Aloididae aloidi BU Ying1WANG Fei1, HU Xianjie1,2, ZHU Wenhui1*, LI Xuepeng1, BI Lei3YU Jianyang4

摘要:: 以蓝蛤为原料，采用正交试验优化超高压酶解条件，通过感官、电子鼻和电子舌等分析超高压对酶解液风味的影响。结果表明：在250 MPa压力下处理60 min后得到的酶解液风味最佳，在此条件下氨基酸态氮含量为0.39 g/100mL，水解度为45.09%。经感官评价、电子鼻和电子舌分析，超高压处理酶解液苦腥味降低，鲜味值增大，酶解液味道鲜美，品质佳，超高压辅助酶解是制备优质海鲜调味基料的一种新型技术。

Abstract:: Using Aloididae aloidi as raw material, orthogonal experiment was used to optimize the conditions of ultra-high pressure enzymatic hydrolysis. The effect of ultra-high pressure on flavor of enzymatic hydrolysate was analyzed by sensory, electronic nose and electronic tongue. The results showed that the best flavor was obtained at 250 MPa pressure with 60 min treatment. Under these conditions, the content of amino acid nitrogen was 0.39 g /100mL and the degree of hydrolysis was 45.09%. Through sensory evaluation, electronic nose and electronic tongue analysis, the bitter taste of the enzymatic hydrolytic solution treated with ultra-high pressure decreased and the value of umami increased, and the taste and quality of the enzymatic hydrolysate were good. Ultra-high pressure assisted enzymatic hydrolysis is a new technology for preparing high quality seafood flavoring base.