作 者：
赵茜;张维;李学鹏;王金厢;步营;朱文慧;励建荣;李婷婷;牟伟丽;郭晓华;季广仁
关键词：
虾油;复合调味料;加工;酶解;乳酸菌发酵;亚硝酸盐
摘 要：
以传统虾油为原料,对其进行酶解处理,并比较酶解条件对水解度和感官评分的影响;采用乳酸菌发酵法降低虾油酶解液中亚硝酸盐含量;以虾油酶解液为基料制备复合虾油粉调味料,采用单因素及正交试验优化调味料配方。结果表明,采用复合蛋白酶与木瓜蛋白酶1∶1(m/m)组合酶解,添加量0.2%(m/m),酶解温度50℃,酶解时间3 h,得到的虾油酶解液水解度及感官评分最高,能有效改善虾油不良风味。戊糖片球菌和清酒乳杆菌1∶1(m/m)混合菌株发酵降解虾油中亚硝酸盐效果优于其他混合菌株及单一乳酸菌,发酵后亚硝酸盐含量为3.14 mg/kg,显著低于对照组含量7.44 mg/kg(P<0.05),降解率达57.80%。虾油粉调味料最优配方为虾油酶解液70%、白砂糖7%、淀粉5%、酵母抽提物1%、麦芽糊精8%、β-环糊精4%、姜粉1%、蒜粉0.5%、5′-呈味核苷酸二钠1%、味精2%及琥珀酸二钠0.5%。利用该工艺制得的复合虾油粉调味料呈淡黄色,具有味道鲜美、盐含量和亚硝酸盐含量低等优点。本研究可为开拓虾油产品消费市场以及改造传统海鲜调味品的加工技术提供参考依据。
译 名：
Study on the processing technology of compound seasoning of shrimp oil powder
作 者：
ZHAO Xi;ZHANG Wei;LI Xuepeng;WANG Jinxiang;BU Ying;ZHU Wen Hui;LI Jianrong;LI Tingting;MOU Weili;GUO Xiaohua;JI Guang Ren;College of Food Science and Technology,Bohai University,National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural Products,National R & D Branch Centre for Surimi and Surimi Products Processing;College of Life Science,Dalian Nationalities University;Penglai Jinglu Fishery Co.,Ltd;Shandong Meijia Group Co.,Ltd;Jinzhou Bijiashan Food Co.,Ltd;
关键词：
shrimp oil;;compound seasoning;;processing;;enzymatic hydrolysis;;lactic acid bacteria fermentation;;nitrite
摘 要：
Traditional shrimp oil was firstly enzymatic hydrolyzed, and the effects of enzymatic conditions on the degree of hydrolysis and sensory score were investigated. Then the fermentation by different lactic acid bacteria was used to degrade the nitrite of hydrolysate. Finally, the compound seasoning was prepared based on the hydrolysate of shrimp oil, and the seasoning formula was optimized by the single factor and orthogonal tests. The results showed that the shrimp oil hydrolysate got the highest hydrolysis degree and sensory score, and the improved flavor under the following conditions: 1∶1(m/m) combination of ratio protemax and papain, addition amount of 0.2%(m/m), hydrolysis temperature of 50 ℃, and hydrolysis time of 3 h. The degradation effect of nitrite in shrimp oil hydrolysate fermented by 1∶1(m/m) mixed strains of Pediococcus pentosaceus and Lactobacillus sake was better than other mixed strains and single lactic acid bacteria. The content of nitrite after fermentation was 3.14 mg/kg, significantly lower than 7.44 mg/kg in the control group(P<0.05), with the highest degradation rate of 57.80%. The optimal formula of shrimp oil powder seasoning was determined as follows: shrimp oil enzymatic hydrolysate 70%, white granulated sugar 7%, starch 5%, yeast extract 1%, maltodextrin 8%, β-cyclodextrin 4%, ginger powder 1%, garlic powder 0.5%, disodium 5′-ribonucleotide 1%, monosodium glutamate 2% and disodium succinate 0.5%. The obtained compound seasoning of shrimp oil was light yellow, and had the advantages of delicious taste, low salt and nitrite contents. This study can provide reference for expanding the market of shrimp oil products and transforming the processing technology of traditional seafood condiments.
