马氏珠母贝酶解产物品质改良工艺优化

为了得到最佳酶解液呈味特性，以马氏珠母贝酶解产物（EHP）为研究对象，以感官评价、氨基酸态氮含量和挥发性物质为指标，通过单因素试验优化品质改良工艺。结果显示，原料经漂烫处理后，制备的EHP经美拉德反应（蔗糖8%、温度100℃、30 min,p H 7）改良、酵母脱腥（添加量0.5%,40℃，60 min）和气味掩盖法（蒜、姜提取物添加量2%，比例为1∶3）等处理后得到改良后的酶解产物（I-EHP）。与改良前的酶解产物相比，改良后的酶解产物感官评分由17分上升至19.4分，氨基酸态氮由99 mg/100 g下降至74 mg/100 g，游离氨基酸总量下降了49.85%，但鲜味氨基酸增加了7.23%，与电子舌结果相符；气相色谱-质谱联用（GC-MS）结果表明，改良后的酶解产物香气物质种类由72种升至99种，与电子鼻结果相符。因此，优化后的改良工艺有助于改善酶解产物品质。

Optimization of flavor improvement process of enzymatic hydrolysates of Pinctada martensii

To obtain the optimal flavor characteristics of enzymatic hydrolysate, the enzymatic hydrolysate of Pinctada martensii (EHP) was prepared. Using sensory evaluation, amino acid nitrogen and volatile components as evaluation indexes, the quanlity improvement process was optimized by single factor experiments. The results showed that after blanching the raw materials, the prepared EHP was modified by Maillard reaction (sucrose 8%, temperature 100 ℃, 30 min, pH 7), yeast deodorization (addition 0.5%, 40 ℃，60 min) and odor covering method (adding garlic and ginger extract, ratio 1∶3, addition 2%), and the improved enzymatic hydrolysis product (I-EHP) was obtained. Compared with the EHP, the sensory score of the I-EHP was 19.4 points, and amino acid nitrogen decreased from 99 mg/100 g to 74 mg/100 g, the free amino acid decreased by 49.85%, but the umami amino acid content increased by 7.23%, which was consistent with the results of electronic tongue. The results of GC-MS showed that the aroma substances of the improved enzymatic hydrolysis products increased from 72 to 99, which was consistent with the results of electronic nose. Therefore, the optimized process was helpful to improve the flavor of the hydrolysate.