扇贝水解调味粉加工技术工艺优化

扇贝水解调味粉加工技术工艺优化


杨秀敏，王 颉 * ，刘亚琼
(河北农业大学食品科技学院，河北省农产品加工工程技术研究中心，河北 保定 071001)
摘 要：为充分利用扇贝资源，提高贝类附加值，对扇贝水解调味粉加工技术进行工艺优化。以碎贝柱为原料，
利用正交试验设计研究风味蛋白酶(flavourzyme)不同添加量和酶解条件对扇贝水解液氨基酸态氮(amino acid nitrogen，
AAN)含量的影响，运用 Box-Benhnken 中心组合试验设计考察不同喷雾干燥参数对扇贝水解调味粉集粉率的影响。
结果表明：风味蛋白酶添加量 1200U/g、料液比 1:4(g/mL)、45℃酶解 5h 条件下，扇贝水解液 AAN 含量为(1.03 ±
0.01)%，比同类研究提高了 0.12%～0.74%；利用 Design-Expert 软件对 Box-Benhnken 中心组合试验结果进行分析，
得到回归模型：Y= － 2867.5825 ＋ 19.5670X1 ＋ 34.7780X2 ＋ 779.4000X3 － 0.0761X1
2
－ 0.2284X2
2
－ 0.0433X3
2
。确定
了适宜喷雾干燥参数为进口温度 128.60℃、出口温度 76.15℃、进风量 0.9m
3
/min，此时集粉率为 64.82%，扇贝水
解调味粉水分含量为 4 .0 9 % ，产品的溶解性、色泽及风味良好。 关键词：酶解；氨基酸态氮；喷雾干燥；扇贝
水解调味粉
Optimization of Processing Technology for Scallop Hydrolysate Seasoning Powder
YANG Xiu-min，WANG Jie*，LIU Ya-qiong
(Agricultrual-food Processing and Engineering Technology Research Center of Hebei Province, College of Food Science and Technology,
Agricultural University of Hebei, Baoding 071001, China)
Abstract：In order to make full use of scallop and increase its added value, crushed scallop adductor muscle was processed into

scallop hydrolysate seasoning powder by hydrolysis with flavourzyme and subsequent spray drying. The hydrolysis of scallop
adductor muscle was optimized by orthogonal array design based on amino acid nitrogen content in its hydrolysate. On the basis
of a three-variable, three-level Box-Benhnken experimental design, response surface methodology was used to optimize the
spray drying conditions of scallop adductor muscle hydrolysate. The power yield of spray drying for scallop adductor muscle
hydrolysate (Y) was investigated with respect to air inlet temperature (X1), air outlet temperature (X2) and ventilation rate (X3).
The optimal hydrolysis conditions were determined as follows: flavourzyme dosage of 1200 U/g and solid-to-liquid of 1:4 (g/
mL) for a hydrolysis duration of 5 h at 45 ℃ and under these conditions, the amino acid nitrogen content in scallop adductor
muscle hydrolysate was (1.03 ± 0.01)%, which was increased by 0.12% － 0.74% when compared with previously reported
results. A regression model describing the effects of X1, X2 and X3 on Y was obtained as follows: Y = －2867.5825 ＋19.5670X1 ＋
34.7780X2 ＋ 779.4000X3 － 0.0761X1
2
－ 0.2284X2
2
－ 0.0433X3
2
. The optimal conditions for spray drying of scallop adductor
muscle hydrolysate were air inlet temperature 128.60 ℃, air outlet temperature 76.15 ℃, ventilation rate 0.9 m
3
/min, resulting in
a power yield of 64.82%. A product that had a moisture content of 4.09% and was good in solubility, color and flavor was obtained.
Key words：enzymatic hydrolysis；amino acid nitrogen；spray drying；scallop hydrolysate seasoning powder
中图分类号：S986.1 文献标识码：A 文章编号：1002-6630(2011)14-0016-05
扇贝是我国重要海洋资源之一，2008 年贝类产量达
1 0 7 2 . 5 万吨
[ 1 ]
，主要以鲜食、速冻和干制为主，将加
工中产生碎贝、形状不规则扇贝柱等副产物开发为扇贝
水解调味粉将是填补调味料市场空缺和提高扇贝附加值
的一条重要途径。贝类蛋白质含量较高，但大分子蛋
白不易被人体消化吸收，将其水解为小肽和氨基酸等，
可提高蛋白质消化率和营养价值。Beak 等
[2 ]
用商品酶对 小龙虾加工过程中的副产物进行水解，制备海鲜调味
收稿日期：20 10-09-20
基金项目：国家海洋公益性行业科研专项(200805046)
作者简介：杨秀敏(19 83 —)，女，硕士研究生，研究方向为农产品加工及贮藏工程。E -m ail：y an gx ium in _2 0 08 @1 2 6.co m
* 通信作者：王颉(1 9 5 9 —) ，男，教授，博士，研究方向为食品加工理论与应用。E - m a il：w j 5 9 1 0 1 0 @ 1 6 3 .c o m