利用低值白姑鱼制备柴鱼风味调味汁的研究-《中国调味品》

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Title:: Study on the preparation of wood fish flavor sauce with low value white croaker

摘要:: 以低值白姑鱼为原料,采用生物酶解、美拉德反应、食品调味等技术手段制备柴鱼风味调味汁。通过单因素试验和正交试验,以感官评分为评价指标,对柴鱼风味调味汁的配方进行优化。结果表明：最优酶解工艺是风味蛋白酶和复合蛋白酶以1:1添加0.15%，酶解温度55℃左右，酶解时间5小时；最优美拉德反应工艺为：维生素B11.2%、L-半胱氨酸0.3%、烟熏液0.2%、牛磺酸1.5%、木糖0.6%、美拉德反应温度100℃、反应时间60min。生产的柴鱼风味调味汁产品，柴鱼香气浓郁、口感醇厚，鲜味突出、营养丰富、价格便宜，与柴鱼风味基本一致，使用方便，为海产资源利用提供了一条全新的途径，具有一定的发展前景。

Abstract:: Low-value white croaker was used as raw material, and the wood fish flavor sauce was prepared by biological enzymatic hydrolysis, Maillard reaction, food seasoning and other technical means. Through single factor experiment and orthogonal experiment, the formula of wood fish flavor sauce was optimized with sensory score as evaluation index. The results showed that the optimum enzymatic hydrolysis process was as follows: flavor protease and complex protease were added at a ratio of 1:1 by 0.15%, the enzymatic hydrolysis temperature was about 55℃, and the enzymatic hydrolysis time was 5 hours. The optimal Maillard reaction process was as follows: vitamin B11.2%, L- cysteine 0.3%, smoked liquor 0.2%, taurine 1.5%, xylose 0.6%, Maillard reaction temperature 100℃, reaction time 60min. The wood fish flavor sauce product has strong aroma, mellow taste, outstanding umami flavor, rich nutrition and low price, which is basically consistent with the flavor of wood fish , and is convenient to use.It provides a brand-new way for the utilization of marine resources and having certain development prospects.