章鱼内脏加工海鲜调味料的工艺优化

以蛋白质的水解度为指标,在单因素实验基础上进行正交设计实验,对章鱼内脏酶解工艺进行优化,在最佳酶解条件下,以感官得分为指标,添加盐、糖、胡椒粉、姜蒜粉优化海鲜调味调配方,并以玉米淀粉填充,经浓缩和干燥后配制成味道鲜美且理化指标、卫生指标均达相关规定标准的海鲜调味料。实验表明:胰蛋白酶酶解章鱼内脏的最佳酶解条件为:底物浓度10%、酶作用浓度(E/S)2.5%、温度40 ℃、时间8.0 h、pH8.0,此条件下水解度高达37.81%。章鱼内脏海鲜调味料的最佳配方为:海鲜风味基料15%,盐35%,白砂糖14%,胡椒粉3%,姜蒜粉4%。

Optimization of Processing Technology of Seafood Condiments from Octopus Viscera

Enzymolysis technology from octopus viscera was carried out through mono-factor and orthogonal experiments with proteins hydrdysis degress as index.Under the optimized enzymatic hydrolysis conditions, it was added salt, sugar, pepper and ginger-garlic powder, the seafood seasoing formode was explored with sensory scores as the index, and mixed with corn starch.After concentrating and drying, a delicious seafood seasoning was made, whose the physical and chemical characters and bacteriological index were all in keeping with the relevant nationalhygiene standard.The experiment showed that the optimized conditions of trypsin hydrolyzing octopus viscera were decided:the substrate concentration 10%, enzyme concentration (E/S) 2.5%, temperature 40℃, time 8.0 h, pH8.0 and the optimized recipe of seafood seasoning from octopus viscera was that:seafood flavor essence 15%, salt 35%, granulated sugar 14%, pepper powder 3%, ginger-garlic powder 4%.