低值淡水鱼废弃物加工新型调味料的初探

低值淡水鱼废弃物加工新型调味料的初探(6800字)
摘要：本研究以鳙鱼加工废弃鱼骨为原料，对不同原料预处理方式和复合酶酶解条件进行了研究，以确定鱼骨调味料生产工艺。研究结果表明高压处理后的鱼骨汤蛋白质含量高于常压处理后的蛋白质含量。研究了加酶量、酶解时间、酶解温度，酶解pH对水解度的影响，得出鱼骨汤的最佳工艺参数为：加复合酶量为0.2℅，酶解时间为4h，酶解温度为50℃，酶解pH为7，酶解后的水解度可达到16.52%。
关键词：鳙鱼；鱼骨；复合蛋白酶；调味料

Study on new flavouring produced by low-value fish
Abstract:The by-products of terch processing were adopted as materials to produce fishbone seasoning.Research the effect of various pretreatment on raw and the best condition of zymolysing of protamex. And determined the eventually productive technology of fishbone seasoning.The results showed that the content of protein in the soup of bone by high pressure treatment is more than the atmospheric processing one.After that,the effects of enzymes additiong, enzymolysis time ，enzymolysis temperature ，enzymolysis pH to the degree of hydrolysis were studied. The optimum condition was obtained as follows: enzymes additiong is 0.2%, enzymolysis time is 4h, enzymolysis temperature is 50℃ and enzymolysis pH is 7,under this condition the degree of hydrolysis reached to 16.52%.