本文已被：浏览 1370次 下载 262次
投稿时间：2019-07-25
投稿时间：2019-07-25
中文摘要: 以牡蛎酶解液和虾头虾壳为主要材料，研制一款即食海鲜调味酱。通过单因素试验和正交试验考察各因素对调味酱感官的影响，并对最优产品进行氨基酸测定。试验结果表明即食海鲜调味酱的最佳配方为：虾油15%、酱油5%、大蒜粉2%、白砂糖1%、鸡精0.5%、黑胡椒粉1.5%、姜粉1.5%、料酒5%、新鲜辣椒2.5%、虾头虾壳15%、黄原胶0.2%、牡蛎酶解液6%。所得调味酱营养丰富，咸淡适中，鲜味突出，色泽亮丽，组织均匀，具有浓郁油炸虾的香味和牡蛎特有的海鲜风味。经测定调味酱中含有丰富的氨基酸，其中鲜味氨基酸占比为66.29%，甜味氨基酸占比为18.34%。
Abstract:Instant seafood sauce was prepared with oyster hydrolysate and shrimp scrap as main materials.Through single factor experiment and orthogonal experiment，the influence of each factor on the sensory of sauce was investigated，and the amino acid of the optimal product was determined.The results showed that the best formula of instant seafood sauce was 15%of shrimp oil，5%of soy sauce，2%of garlic powder，sugar 1%，chicken essence 0.5%，black pepper 1.5%，ginger powder 1.5%，cooking wine 5%，fresh pepper 2.5%，shrimp head shrimp shell 15%，xanthan gum 0.2%and oyster enzymatic hydrolysate 6%.The sauce was rich in nutrients，moderate in saltiness，prominent in taste，bright in color and uniform in structure.It had strong aroma of fried shrimp and characteristically seafood flavor of oyster.The sauce contained abundant amino acids，of which the proportion of umami amino acids was 66.29%，and that of sweet amino acids was 18.34%.
keywords: oyster enzymatic hydrolysates shrimp head shrimp shell sauce
文章编号：202014023 中图分类号： 文献标志码：
基金项目:广东高校省级重点平台和重大科研项目-青年创新人才项目（2018GkQNCX132）；广东食品药品职业学院自然科学研究项目-自然科学一般项目（2018ZR021）
| Author Name | Affiliation |
| YAO Yu-jing，YANG Zhao，HUANG Jia-jia，ZHUANG Yi-tong，LIANG Jian-ping | Department of Food Science，Guangdong Food and Drug Vocational College，Guangzhou 510520，Guangdong，China |
引用文本：
津ICP备20000603号-1