香辣克氏原螯虾头酱制备及其风味物质研究

为了提高克氏原螯虾加工副产品的利用率,开发一款香辣克氏原螯虾头酱。以克氏原螯虾头与鲜辣椒为原料,添加复合发酵剂,通过单因素与正交试验确定其最佳工艺为:克氏原螯虾头酶解液500 g,鲜辣椒40%,复合发酵剂20%,发酵25 h,发酵温度33℃。结合理化指标分析其风味物质,研究发现:成品香辣虾头酱共有51种挥发性风味物质,游离氨基酸共有16种,其中呈鲜味氨基酸4种,占游离氨基酸总量的24.13%,核苷酸以及关联化合物含量丰富。通过添加复合发酵剂制备的香辣克氏原螯虾头酱发酵周期短,感官品质佳,风味物质含量丰富,可以作为一款美味的调味品使用。

Study on the Preparation of Spicy Procambarus clarkii Head Sauce and Its Flavor Components

In order to improve the utilization rate of processing by-products of Procambarus clarkii,a kind of spicy Procambarus clarkii head sauce is developed.In this paper,Procambarus clarkii head and fresh chili are used as the raw materials,and compound starter is added.The best process is determined by single factor and orthogonal experiments as follows:Procambarus clarkii head enzymatic hydrolysate is 500 g,fresh chili is 40%,compound starter is 20%,fermentation time is 25 h,fermentation temperature is 33℃.Combined with the physical and chemical indexes to analyze its flavor components,it is found that the finished spicy shrimp head sauce has 51 volatile flavor components and 16 free amino acids,of which,4 kinds are umami amino acids,accounting for 24.13%of the total free amino acids,the content of nucleotides and associated compounds is abundant.The spicy Procambarus clarkii head sauce prepared by adding compound starter has a short fermentation period,good sensory quality and rich flavor components content,and it can be used as a delicious seasoning.