酶解河蟹边角料制备调味汁的加工工艺研究

该研究以河蟹冷冻边角料为原料，通过蛋白酶解及美拉德反应增香技术，制备调味汁。以水解度和感官评分为评价指标，通过单因素试验和正交试验对河蟹边角料的酶解工艺条件和产品的调配工艺进行优化。结果表明，最佳酶解工艺为：河蟹边角料反应液料液比1∶4（g∶mL），碱性蛋白酶650 U/g，酶解pH 10.5，酶解时间4 h，酶解温度45 ℃。在此条件下得到的氨基酸态氮含量为0.53 g/100 mL的河蟹边角料美拉德反应液。以此为基液配制调味汁，获得河蟹调味汁最优配方为：味精7%、白砂糖7%、盐6%、淀粉2.5%、料酒2%、卡拉胶0.2%、焦糖色0.1%、5'肌苷酸二钠＋5'鸟苷酸二钠（I+G）0.05%（以美拉德反应液为基准）。该产品各项理化和微生物指标均符合国家标准。按此工艺制备的河蟹调味汁呈红褐色，具有独特的蟹的鲜香味。

Processing technology of sauce prepared by enzymatic hydrolysis of crab scraps

Using frozen crab as raw materials in this paper, the sauce was prepared by proteolysis and maillard reaction flavor-enhancing technology. Taking hydrolysis degree and sensory score as sensory evaluation, enzymatic hydrolysis conditions and formulation technology of the product were optimized by single factor test and orthogonal tests. The results showed that the optimal enzymatic hydrolysis conditions were as follows: solid and liquid ratio of crab scraps 1∶4 (g∶ml), alkaline protease 650 U/g, enzymolysis pH 10.5, time 4 h, temperature 45 ℃. Under these conditions, the maillard reaction solution of crab scraps with amino acid nitrogen 0.53 g/100 ml was obtained. The sauce was prepared in this base liquid, the optimal formula of crab sauce was as follows: aginomoto 7%, sugar 7%, salt 6%, starch 2.5%, cooking wine 2%, carrageenan 0.2%, caramel 0.1%, and disodium inosine-5'-monophosphate + disodium guanosine-5'-monophosphate (I+G) 0.05% (maillard reaction solution as the base). The physicochemical and microbial indexes of the product were in line with national standards. The crab sauce prepared by the process was reddish brown and had unique smell of crab.