CAJ | 학술논문

以南美白对虾虾头为原料，对复合酶酶解的工艺条件进行优化，制备虾头酶解液。确定最佳复合酶组合及酶解方式；利用神经网络模型对酶解工艺参数进行优化，建立南美白对虾虾头酶解工艺。结果表明，以动物蛋白酶和风味酶复合酶解，最佳酶解条件为酶解温度50℃，时间3.5 h，固液比1∶1，酶添加量2.5%，制备的酶解液虾味浓郁、鲜甜、无腥味，颜色呈虾红色，可作为海鲜调味基料进一步进行加工。
이남미백대하하두위원료，대복합매매해적공예조건진행우화，제비하두매해액。학정최가복합매조합급매해방식；이용신경망락모형대매해공예삼수진행우화，건립남미백대하하두매해공예。결과표명，이동물단백매화풍미매복합매해，최가매해조건위매해온도50℃，시간3.5 h，고액비1∶1，매첨가량2.5%，제비적매해액하미농욱、선첨、무성미，안색정하홍색，가작위해선조미기료진일보진행가공。
The penaeus vannamei shrimp head is used as raw material, the process conditions of composite enzyme digestion is optimized and a hydrolyzate have good taste is prepared. At first, based on the steepest ascent design to determine the best level of enzymolysis significantly influence factors, and the best way to combined compound enzyme and enzyme solution is determined, then a neural network model is established and the process parameters of penaeus vannamei shrimp head of enzymatic hydrolysis is optimized. The results show that the optimal hydrolysis conditions as follows: hydrolysis temperature 50℃, time 3.5 h, solid-to-liquid ratio 1∶1, enzyme dosage 2.5%. Under such conditions, the prepared enzymolysis liquid has rich shrimp flavor, fresh and sweet, no fishy, shrimp red in colour, and can be used as shrimp sauce basic material for further processing.