利用鲅鱼皮、骨制作海鲜味香精的工艺条件研究

本研究利用鲅鱼皮、骨经酶解后进行美拉德反应制备海鲜味香精。根据酶解原料被水解下来的游离氨基酸态氮含量来确定最佳的酶解条件;通过单因素和正交实验,以热反应产物的感官评分优化得出美拉德反应参数。结果显示:在料液比为1∶4、复合蛋白酶(FHY-G-Ⅷ)添加量为1.6%,且温度为50℃、pH 7.0条件下酶解4.5 h,每100 g鲅鱼皮、骨所水解下来的游离氨基酸态氮含量最高为4.8%;将获得的酶解液进行美拉德反应,最适的物质配比及热反应条件为:还原糖添加量(木糖∶葡萄糖=1∶1)为4%、氨基酸(甘氨酸∶谷氨酸=1∶2)3%,在pH 8.0、110℃条件下反应50 min,所得产品为均一的红褐色液体,具有浓郁的酱香味和鱼香味,无鱼腥味,其游离氨基酸态氮含量为0.42%。

Study on Technology of Preparing Seafood Flavour by Spanish Mackerel Skin and Bone

The seafood flavour was prepared by enzymatic skin and bone of Spanish mackerel. The enzymolysis and Maillard reaction conditions were optimized by single factor and orthogonal test with degree of free amino acid nitrogen content and sensory evaluation score as the indicators, respectively. The results show that the optimum enzymolysis took place at the ratio of solid and liquid 1∶4, 1.6 g/100 g compound protease（FHY-G-Ⅷ）for 4.5 h at 50℃ and pH 7.0, and then the free amino acid content of enzymatic hydrolysis was the highest with 4.8% in 100 g skin and bone. The best Maillard reaction conditions were determined as reducing sugar dosage 4%（xylose∶glucose=1∶1）, amino acid dosage 3%（glycine∶glutamate=1∶2）, pH 8.0, 110℃and 50 min. And finally the obtained solution was reddish-brown with a strong fish and sauce flavor, without fishy odor, and the free amino nitrogen content was 0.42 kg/100 L.