利用鱿鱼下脚料生产鱿鱼粉的工艺研究-《中国调味品》

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摘要:: 利用鱿鱼下脚料生产鱿鱼粉最佳工艺为：鱿鱼皮酶解风味蛋白酶‰、复合蛋白酶‰，酶解时间为3.5h鱿鱼内脏酶解风味蛋白酶‰、复合蛋白酶‰，酶解时间为4.5h美拉德反应：鱿鱼皮酶解液添加量20%、木糖添加量0.%、鱿鱼内脏酶解液添加量2%、美拉德反应温度110℃、反应时间40min的鱿鱼粉香气浓郁，风味纯正，颜色自然浓郁颗粒细腻流动性强，水溶性，可以广泛用于膨化食品、方便食品、香精香料中，对鱿鱼资源的再利用有重要意义。

Abstract:: Squid powder was produced from squid skin and squid viscera. The results showed that the optimum enzymatic hydrolysis conditions were as follows: 1‰ flavor protease and 1‰ comp protease were added to squid skin for 3.5H; 1‰ flavor protease and 1 ‰ compound protease were added to squid viscera for 4.5H. The optimal Maillard reaction conditions were as follows: 20% of squid skin hydrolysate, 0.6% of xylose, 25% of squid viscera hydrolysate, reaction temperature 110 ℃ and reaction time 40 min. The optimum amount of modified starch in spray drying process was 3%.The squid powder produced according to the above process has strong aroma, pure flavor, strong natural color, fine particle mobility, and good water solubility. It can be widely used in puffed foods, convenience foods and flavors and fragrances, which is of great significance for the reuse of squid resources and the enhancement of added value.