多酶法在鱼露生产工艺中的应用

应用正交试验优选了碱性蛋白酶和中性蛋白酶对青鳞鱼下脚料 (鱼头、鱼骨、内脏、鱼皮等 )的水解条件 ,在此基础上 ,同时用碱性蛋白酶和中性蛋白酶 ,再用风味酶对青鳞鱼下脚料蛋白质进行水解 ,确定了以多酶法生产鱼露的新工艺。结果表明 ,青鳞鱼下脚料中蛋白质含量达 14 8% ,经多酶水解和适当调配可制得风味浓郁的鱼露。多酶法水解蛋白质的条件为 :同时用 1 5 %碱性蛋白酶和 1 5 %中性蛋白酶在 pH 7 0、5 0℃条件下水解 12 0min后再加入 2 %风味酶继续水解 60min ;新工艺生产鱼露中必需氨基酸含量达 40 3 % ,总氮达 19mg/L ,氨基氮达 11mg/g ,占总氮的 61 0 % ,呈味氨基酸含量达 49 5 %。因此新工艺鱼露营养丰富 ,味道鲜美。

Application of Multi-enzymatic Method in Fermented Fish Sauce Production from Harengula zumasi's Offal

The new technology of multi enzymolysis method in fermented fish sauce production from Harengula zunasi's offal, being defined as protein enzymolysis with flavorase after alkaline and neutral protease was established on the basis of orthogonality trials to select the best hydrolysis conditions to offal with alkaline and neutral protease. The conditions for multi-enzymolysis method are at pH7.0, 50℃, alkaline and neutral protease concentration 1.5% respectively, 120?min, and flavorase concentration 2.0%, 60?min. The new technology producing fermented fish sauce, which it is of abundant nutrition and delicious taste because of its essential amino acid content being 40.3%, delicious amino acid content being 49.5% (including in Glu, Asp, Gly, Ala, Pro and Ser), total and amino nitrogen being respectively 19 and 11 mg/g, and amino acid nitrogen being 61.0% in total nitrogen, was made of Harengula zunasi's offal containing 14.8% protein.