CN105192665B - One seed shrimp liquid flavor and preparation method and application - Google Patents
One seed shrimp liquid flavor and preparation method and application Download PDFInfo
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- CN105192665B CN105192665B CN201510678875.1A CN201510678875A CN105192665B CN 105192665 B CN105192665 B CN 105192665B CN 201510678875 A CN201510678875 A CN 201510678875A CN 105192665 B CN105192665 B CN 105192665B
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Abstract
The invention discloses seed shrimp liquid flavor and preparation method and application.The preparation method comprises the following steps：1) shrimp head enzymolysis liquid is prepared：By shrimp head and water co-grinding, the broken liquid of shrimp head powder is obtained；The broken liquid of the shrimp head powder and protease are mixed again and digested, obtains shrimp head enzymolysis liquid；2) shrimp liquid flavor is prepared：Reduced sugar, amino acid and the shrimp head enzymolysis liquid are mixed and carry out Maillard reaction, obtains shrimp liquid flavor.Preparation method is simple, feasible, and its product quality can reach the requirement of like product substantially, the method for employing enzymolysis coupling Maillard reaction, has obtained good colour, the shrimp liquid flavor that nutritious, shrimp taste is strong.On the one hand the first-class precious resources of shrimp can be made full use of, turned waste into wealth；On the other hand can also solve pollution problem of the shrimp head to environment.It can be used as flavour of food products additive, a Tiao Xin roads opened for the comprehensive utilization of shrimp head, it is such as boundless as instant noodles, the important dispensing in meat products processing field, market prospects.
Description
Technical field
The invention belongs to food processing technology field, and in particular to seed shrimp liquid flavor and preparation method and application.
Background technology
In recent years, countries in the world continue to develop Shrimp farming, promote Shrimp farming for global economic development, food supply,
Grain security, employment and poverty alleviation etc. are made that tremendous contribution.Penaeus Vannmei (penaeus vannamei) yield of China exists
The whole world ranks first place, Penaeus Vannmei, scientific name Litoenaeus vannamei, be in the world three big species of shrimps in culture production basin highest it
One, in originating in, the pacific rim waters of South America, as the main shrimps in culture in China.Not only nutrition is rich for prawn
Richness, delicious flavour is cheap, but also has healthcare function to human body, deep always to be favored by consumer.Wang Lingyan etc. is ground
Study carefully and show, the moisture of prawn is higher, easily putrid and deteriorated under field conditions (factors), it is difficult to storage and transport, so as to cause pair
The loss of shrimp nutritive value and the waste of resource.Therefore, effectively to utilize this living marine resources, the shrimp just harvested is entered
Row working process, China's export prawn can produce substantial amounts of shrimp head based on decaptitating shrimp in prawn process, annual to produce
Shrimp head in terms of ten thousand tons.At present due to the hysteresis of process technology, this part resource only have small part be processed to animal feed and
It is used to refinement astaxanthin, chitin, amino acid etc. to be used, the overwhelming majority is abandoned as rubbish, and this not only causes to provide
The significant wastage in source, return environment and bring serious pollution, influence the life of local resident.
It has been reported that in Chinese food circle, flavor flavouring or emerging product, development history do not surpass 30 years.And existing state
The research method of inside and outside flavouring is broadly divided into three kinds, and the first is made up of spice, natural perfume material and synthetic perfume blending；
Second is to hydrolyze animal and plant albumen as base-material, and addition spice, natural perfume material and synthetic perfume allotment form；The third
It is to hydrolyze animal and plant albumen thermal response product as base-material, addition spice, natural perfume material and synthetic perfume allotment form.
The content of the invention
It is an object of the invention to provide seed shrimp liquid flavor and preparation method thereof.
Preparation method provided by the present invention, comprises the following steps：
1) shrimp head enzymolysis liquid is prepared：By shrimp head and water co-grinding, the broken liquid of shrimp head powder is obtained；Again by the broken liquid of the shrimp head powder
Digested with protease mixing, obtain shrimp head enzymolysis liquid；
2) shrimp liquid flavor is prepared：Shrimp head enzymolysis liquid described in reduced sugar, amino acid and step 1) is mixed and carries out Mei Lade
Reaction, obtains shrimp liquid flavor.
In above-mentioned preparation method, in step 1), the shrimp head is specially Penaeus Vanname head, Penaeus Vanname head
Head and chest are referred to as head, and can be seen that shrimp head from the internal structure and formalness of Penaeus Vannmei has concentrated South America white
Most organs in prawn body, the 1/3 of whole shrimp is accounted in body length and weight.
The mass ratio of the shrimp head and water is 1：(1-2), concretely 1:1.
In order to preferably be mixed with water, before using shrimp head, the shrimp head of freezing is first taken out into defrosting, then use mortar
Smash to pieces.
The crushing can be carried out in beater, and the particle diameter of the crushing is specially 120-180 μm.
The protease is compound protease (model Protamex), 1.04 × 105U/g of enzyme activity, flavor protease (type
Number it is Flavourzyme 500MG), enzyme activity 1.5AU/g, hydrolysising protease (model Alcalase2.4L FG), enzyme activity
0.6AU/g or neutral proteinase (model Neutrase), enzyme activity 0.5AU/g, being purchased from Novi's letter (China) biotechnology has
Limit company.
The addition of the protease is the 0.5%-1.5% of the broken liquid quality of the shrimp head powder.
The condition of the enzymolysis is as follows：Hydrolysis temperature is 40-60 DEG C, enzymolysis time 2-6h, enzymolysis pH are 6.5-7.5.
When the protease is compound protease, the addition of the compound protease is the broken liquid quality of the shrimp head powder
0.5%-1.5%, preferably 1.4%.
The condition of the enzymolysis is as follows：Hydrolysis temperature is 50-60 DEG C, enzymolysis time 2-4h, enzymolysis pH are 7.0-7.5,
Preferably hydrolysis temperature be 60 DEG C, enzymolysis time 3h, enzymolysis pH be 7.4.
When the protease is flavor protease, the addition of the flavor protease is the broken liquid quality of the shrimp head powder
0.5%-1.5%, preferably 0.8%.
The condition of the enzymolysis is as follows：Hydrolysis temperature is 40-60 DEG C, enzymolysis time 3-5h, enzymolysis pH are 6.5-7.0,
Preferably hydrolysis temperature be 50 DEG C, enzymolysis time 4h, enzymolysis pH be 6.6.
When the protease is hydrolysising protease, the addition of the hydrolysising protease is the broken liquid quality of the shrimp head powder
0.5%-1.0%, preferably 0.8%.
The condition of the enzymolysis is as follows：Hydrolysis temperature is 40-60 DEG C, enzymolysis time 3-5h, enzymolysis pH are 6.5-7.5,
Preferably hydrolysis temperature be 60 DEG C, enzymolysis time 4h, enzymolysis pH be 7.0.
When the protease is neutral proteinase, the addition of the neutral proteinase is the broken liquid quality of the shrimp head powder
0.5%-1.5%, preferably 1.4%.
The condition of the enzymolysis is as follows：Hydrolysis temperature is 40-60 DEG C, enzymolysis time 2-6h, enzymolysis pH are 6.5-7.5,
Preferably hydrolysis temperature be 60 DEG C, enzymolysis time 3h, enzymolysis pH be 7.2.
In above-mentioned preparation method, in step 1), in addition to the step of the shrimp head enzymolysis liquid is further purified：By described in
Shrimp head enzymolysis liquid enzyme deactivation 5-15min at 95-105 DEG C；Centrifuging and taking supernatant again, and supernatant is filtered, purified
Shrimp head enzymolysis liquid afterwards.
In above-mentioned preparation method, in step 2), the reduced sugar is selected from monose and/or two pools, and the monose is specifically optional
From pentose or hexose, the pentose is chosen in particular from ribose, arabinose or xylose, and the hexose is chosen in particular from galactolipin, sweet dew
Sugar or glucose；The disaccharides is chosen in particular from maltose, lactose or sucrose.
The reduced sugar is further selected from least one of glucose, xylose, sucrose and ribose, preferably glucose
And/or xylose, most preferably mass ratio is 1：(2-5) (such as：1:4) mixed sugar of xylose and glucose.
The amino acid be selected from cystine, cysteine, arginine, glycine, alanine, proline, aspartic acid and
At least one of glutamic acid, it is chosen in particular from least one of cystine, glycine, alanine and arginine, preferably matter
Amount is than being 1：(0.5-3) (such as：1:1) glycine and arginic kilnitamin.
The mass ratio of shrimp head enzymolysis liquid described in the reduced sugar, the amino acid and step 1) is (2-6)：(1-5)：
100, concretely (2-4)：(2-4)：100, preferably 4：2：100.
The condition of the Maillard reaction is as follows：Reaction temperature is 80-120 DEG C, reaction time 20-60min, reactant
The pH of system is 4-8, be further 100-120 DEG C for reaction temperature, the pH of reaction time 40-60min, reaction system be 6-8,
Preferably reaction temperature be 100 DEG C, reaction time 50min, the pH of reaction system be 8.
In above-mentioned preparation method, in step 2), the optimal preparation condition of the shrimp liquid flavor is as follows：
The reduced sugar is that mass ratio is 1:The mixed sugar of 4 xylose and glucose
The amino acid is that mass ratio is 1:1 glycine and arginic kilnitamin.
The mass ratio of shrimp head enzymolysis liquid described in the reduced sugar, the amino acid and step 1) is 4：2：100.
The reaction temperature of the Maillard reaction is 100 DEG C, reaction time 50min, and the pH of reaction system is 8.
It is also another object of the present invention to provide the shrimp liquid flavor obtained by above-mentioned preparation method.
In addition, present invention also offers shrimp head enzymolysis liquid resulting in above-mentioned preparation method.
The preparation-obtained shrimp liquid flavor of the above-mentioned preparation method of the present invention and/or shrimp head enzymolysis liquid add preparing flavour of food products
The application in agent is added to fall within protection scope of the present invention.
The method of the invention for using shrimp head as raw material, employing enzymolysis coupling Maillard reaction, preparation method is simple, feasible,
Its product quality can reach the requirement of like product substantially, obtain good colour, the shrimp flavor that nutritious, shrimp taste is strong
Liquid.On the one hand the first-class precious resources of shrimp can be made full use of, turned waste into wealth, produce economic value；On the other hand can also solve shrimp
Pollution problem of the head to environment.A Tiao Xin roads are opened for the comprehensive utilization of shrimp head, are such as led as instant noodles, meat products processing
The important dispensing in domain, market prospects are boundless.
Embodiment
Experimental method used in following embodiments is conventional method unless otherwise specified.
Material used, reagent etc., unless otherwise specified, are commercially obtained in following embodiments.
Material and reagent used are as follows in following each embodiments：
Penaeus Vanname head, Zhao Feng aquatic food Co., Ltd；Formaldehyde (37.0%~40.0%)：Analyze pure, Guangzhou
Chemical reagent factory；Sodium hydroxide：Analyze pure, Guangzhou Chemical Reagent Factory；Enzyme preparation：The enzyme preparation that experiment is selected see the table below shown in 1：
Enzyme preparation is selected in table 1, experiment
Glucose, biochemical reagents level, Chemical Reagent Co., Ltd., Sinopharm Group；Sucrose, biochemical reagents level, Shantou, Guangdong city
Western Gansu Province chemical plant；D-ribose, biochemical reagents level, Shanghai Yuan Ye bio tech ltd；D- (+)-xylose, biochemical reagents level,
Chemical Reagent Co., Ltd., Sinopharm Group；Glycine, biochemical reagents level, Shanghai Bai Ao bio tech ltd；L-arginine,
Biochemical reagents level, Shanghai Yuan Ye bio tech ltd；ALANINE, biochemical reagents level, Shanghai source leaf biotechnology are limited
Company；L- winter propylhomoserins, biochemical reagents level, Shanghai Yuan Ye bio tech ltd；CYSTINE, biochemical reagents level, Shang Haiyuan
Leaf bio tech ltd；L-PROLINE, biochemical reagents level, Chemical Reagent Co., Ltd., Sinopharm Group；Pidolidone, it is biochemical
SILVER REAGENT, Chemical Reagent Co., Ltd., Sinopharm Group；Cys, biochemical reagents level, Aladdin industrial group.
Instrument used is as follows in following each embodiments：SQ2121 multi-functional food processors：The handsome good electronics technology in Shanghai
Co., Ltd；Digital display thermostat water bath：HH-4, Changzhou Ao Hua Instrument Ltd.；PH meter：PHS-3C types, Shanghai exact science
Instrument Ltd.；Electronic balance：PL303, Mettler-Toledo Instrument (Shanghai) Co., Ltd.；Desk centrifuge：MGLD4-
2A, the long-range Science and Technology Ltd. in Beijing Chinese and Western；Circulating water type vavuum pump：SHZ-D9 (III), Gongyi City give magnificent instrument Limited Liability
Company；Beater, model SQ2121, Shanghai Shuai Jia Electronic Science and Technology Co., Ltd.s；Centrifuge, model D-37520, Thermo
Electron LED GmbH；
Embodiment 1, prepare shrimp liquid flavor：
First, shrimp head enzymolysis liquid is prepared：
The measure of sample protein matter content uses micro-Kjeldahl, with reference to GB/T5009.5-2010；Amino-acid nitrogen
Measure use the formaldehyde potentiometric titrations of ZBX66038-87；The measure of different proteins hydrolyzate amino acid composition is with reference to GB/
T18246—2000。
1) enzymolysis process flow：Penaeus Vanname head → weighing → is beaten (solid-liquid mass ratio 1:1) it is broken to obtain shrimp head powder
Liquid → tune pH value → enzyme-added → water bath with thermostatic control vibration enzymolysis → inactive enzyme (boiling water bath 10min) → enzymolysis liquid → centrifuges → takes supernatant
The measure of liquid filtering → amino-acid nitrogen；
The optimization of specific enzymolysis process is as follows：
Influence of the enzyme concentration to amino-acid nitrogen content：With selected enzyme, enzyme concentration is respectively the broken liquid quality of above-mentioned shrimp head powder
0.6%, 0.8%, 1.0%, 1.2%, 1.4%, carry out enzyme digestion reaction, determine the content of amino nitrogen, it is determined that optimal enzyme-added
Amount.
Digest influence of the pH value to amino-acid nitrogen content：It is respectively 6.6,6.8,7.0,7.2,7.4 to digest pH value, true
Enzyme digestion reaction is carried out under conditions of fixed, its amino-acid nitrogen content is determined, it is determined that most preferably digesting pH value.
Influence of the hydrolysis temperature to amino-acid nitrogen content：Temperature is respectively 40,45,50,55,60 DEG C, in fixed bar
Enzyme digestion reaction is carried out under part, amino-acid nitrogen content is determined, it is determined that optimal hydrolysis temperature.
Influence of the enzymolysis time to amino-acid nitrogen content：Under the conditions of fixed, enzymolysis time is respectively 2,3,4,5,
6h, enzyme digestion reaction is carried out, amino-acid nitrogen content is determined, it is determined that optimal enzymolysis time.
2) result and discussion：
A) protein content that Penaeus Vanname head is measured using micro-Kjeldahl reaches 14.47%.
B) influence of the different ferment treatment Penaeus Vanname heads to amino-acid nitrogen content：
B-1) influence of the compound protease to amino-acid nitrogen content：
B-1-1) influence of the different enzyme concentrations to amino-acid nitrogen content：Each Penaeus Vanname head 150g, hydrolysis temperature
50 DEG C, enzymolysis time 4h, pH7.0, add different amounts of compound protease and be hydrolyzed, the content of resulting amino nitrogen is shown in Table
2。
The relation of table 2, different amounts of compound protease and amino-acid nitrogen content
As shown in Table 2：Before enzyme concentration reaches 1.4%, the hydrolysis result under various enzyme concentrations is similar, when enzyme concentration is
When 1.4%, hydrolysis result is apparently higher than hydrolysis result during other enzyme concentrations.So in the case where other conditions are identical, work as enzyme dosage
At 1.4%, the amino-acid nitrogen content obtained by the hydrolysis of shrimp head is most.
B-1-2) influences of the different enzymolysis pH to amino-acid nitrogen content：Each Penaeus Vanname head 150g, enzyme dosage
1.4%, 50 DEG C of hydrolysis temperature, enzymolysis time 4h, it is hydrolyzed using different pH values, the content of resulting amino nitrogen is shown in Table
3。
The relation of table 3, different enzymolysis pH and amino-acid nitrogen content
As shown in Table 3：Amino-acid nitrogen content gradually rises with enzymolysis pH increase.So in the case where other conditions are identical,
When it is 7.4 to digest pH, the amino-acid nitrogen content obtained by the hydrolysis of shrimp head is most.
B-1-3) influence of the different hydrolysis temperatures to amino-acid nitrogen content：Each sample shrimp head 150g, enzyme dosage 1.4%,
Enzymolysis time 4h, pH7.4, it is hydrolyzed using different hydrolysis temperatures, the content of resulting amino nitrogen is shown in Table 4.
The relation of table 4, different hydrolysis temperatures and amino-acid nitrogen content
As shown in Table 4：Before hydrolysis temperature reaches 60 DEG C, hydrolysis result is similar under various hydrolysis temperatures, when enzymolysis temperature
Spend for 60 DEG C when, hydrolysis result is apparently higher than hydrolysis result during other hydrolysis temperatures.So in the case where other conditions are identical, work as enzyme
Temperature is solved at 60 DEG C, the amino-acid nitrogen content obtained by the hydrolysis of shrimp head is most.
B-1-4) influence of the different enzymolysis times to amino-acid nitrogen content：Each sample shrimp head 150g, enzyme dosage 1.4%,
60 DEG C of hydrolysis temperature, pH7.4, is hydrolyzed using different enzymolysis times, and the content of resulting amino nitrogen is shown in Table 5.
The relation of table 5, different enzymolysis times and amino-acid nitrogen content
As shown in Table 5：When enzymolysis time is less than 3h, amino-acid nitrogen content gradually rises with the extension of enzymolysis time, and
When enzymolysis time is more than 3h, amino-acid nitrogen content is decreased obviously.Being presented with the extension of enzymolysis time first increases becoming of reducing afterwards
Gesture.So in the case where other conditions are identical, when enzymolysis time is in 3h, the amino-acid nitrogen content obtained by the hydrolysis of shrimp head is most.
Consolidated statement 2, table 3, table 4 and table 5 are as can be seen that utilize first-born production shrimp dressing (the i.e. shrimp of composite protease hydrolysis shrimp
Head enzymolysis liquid) optimum condition be enzyme dosage 1.4%, digest pH7.4,60 DEG C of hydrolysis temperature, enzymolysis time 3h.
B-2) influence of the flavor protease to amino-acid nitrogen content：
B-2-1) influence of the different enzyme concentrations to amino-acid nitrogen content：Each sample shrimp head 150g, 50 DEG C of hydrolysis temperature, enzyme
Time 4h, pH7.0 are solved, different amounts of flavor protease is added and is hydrolyzed, the content of resulting amino nitrogen is shown in Table 6.
The relation of table 6, different amounts of flavor protease and amino-acid nitrogen content
As shown in Table 6：When enzyme concentration is less than 0.8%, amino-acid nitrogen content gradually rises with the increase of enzyme concentration, and adds
When enzyme amount is more than 0.8%, amino-acid nitrogen content is decreased obviously.Being presented with the increase of enzyme concentration first increases the trend reduced afterwards.
This is probably that all enzyme molecules are by substrate institute saturation, i.e. enzyme molecule and Binding Capacity portion because when enzyme concentration reaches certain value
Position has been occupied, and speed increase eases up.So in the case where other conditions are identical, when enzyme dosage is 0.8%, obtained by the hydrolysis of shrimp head
Amino-acid nitrogen content it is most.
B-2-2) influences of the different enzymolysis pH to amino-acid nitrogen content：Each sample shrimp head 150g, enzyme dosage 0.8%, enzyme
Temperature 50 C is solved, enzymolysis time 4h, is hydrolyzed using different pH values, the content of resulting amino nitrogen is shown in Table 7.
The relation of table 7, different enzymolysis pH and amino-acid nitrogen content
As shown in Table 7：Digest pH to be more than after 6.6, hydrolysis result is similar under various enzymolysis pH, when enzymolysis pH is 6.6
Hydrolysis result apparently higher than other enzymolysis pH when hydrolysis result.So in the case where other conditions are identical, when enzymolysis pH is 6.6
When, the amino-acid nitrogen content obtained by the hydrolysis of shrimp head is most.
B-2-3) influence of the different hydrolysis temperatures to amino-acid nitrogen content：Each sample shrimp head 150g, enzyme dosage 0.8%,
Enzymolysis time 4h, pH6.6, it is hydrolyzed using different hydrolysis temperatures, the content of resulting amino nitrogen is shown in Table 8.
The relation of table 8, different hydrolysis temperatures and amino-acid nitrogen content
As shown in Table 8：When hydrolysis temperature is less than 50 DEG C, amino-acid nitrogen content gradually rises with the rise of temperature, and
When hydrolysis temperature is higher than 50 DEG C, amino-acid nitrogen content is decreased obviously, and when hydrolysis temperature is 55 DEG C, 60 DEG C, the two hydrolysis result is poor
Seldom.So in the case where other conditions are identical, when hydrolysis temperature is at 50 DEG C, the amino-acid nitrogen content obtained by the hydrolysis of shrimp head is most
It is more.
B-2-4) influence of the different enzymolysis times to amino-acid nitrogen content：Each sample shrimp head 150g, enzyme dosage 0.8%,
50 DEG C of hydrolysis temperature, pH6.6, is hydrolyzed using different enzymolysis times, and the content of resulting amino nitrogen is shown in Table 9.
The relation of table 9, different enzymolysis times and amino-acid nitrogen content
As shown in Table 9：When enzymolysis time is less than 4h, amino-acid nitrogen content gradually rises with the extension of enzymolysis time, and
When enzymolysis time is more than 4h, amino-acid nitrogen content is decreased obviously.Being presented with the extension of enzymolysis time first increases becoming of reducing afterwards
Gesture.Its reason is, with the progress of enzymatic hydrolysis reaction, concentration of substrate reduces, and is reduced by the quantity of peptide chains resulted of enzyme effect；Production concentration
Increase, its Reverse transcriptase become strong；Enzymatic activity reduces with the progress of reaction.So in the case where other conditions are identical, when enzymolysis
Between in 4h, shrimp head hydrolysis obtained by amino-acid nitrogen content it is most.
Consolidated statement 6, table 7, table 8, table 9 are as can be seen that utilize first-born production shrimp dressing (the i.e. shrimp head of flavor protease hydrolysis shrimp
Enzymolysis liquid) optimum condition be enzyme dosage 0.8%, digest pH6.6,50 DEG C of hydrolysis temperature, enzymolysis time 4h.
B-3) influence of the hydrolysising protease to amino-acid nitrogen content：
B-3-1) influence of the different enzyme concentrations to amino-acid nitrogen content：Each sample shrimp head 150g, 50 DEG C of hydrolysis temperature, enzyme
Time 4h, pH7.0 are solved, different amounts of compound protease is added and is hydrolyzed, the content of resulting amino nitrogen is shown in Table 10.
The relation of table 10, different amounts of hydrolysising protease and amino-acid nitrogen content
As shown in Table 10：When enzyme concentration is less than 0.8%, amino-acid nitrogen content gradually rises with the increase of enzyme concentration, and
When enzyme concentration is more than 0.8%, amino-acid nitrogen content is decreased obviously.Being presented with the increase of enzyme concentration first increases becoming of reducing afterwards
Gesture.This is it may also is that when enzyme concentration reaches certain value, and all enzyme molecules are by substrate institute saturation, i.e. enzyme molecule and substrate knot
Close position to be occupied, speed increase eases up.So in the case where other conditions are identical, when enzyme dosage is 0.8%, shrimp head hydrolysis institute
Obtained amino-acid nitrogen content is most.
B-3-2) influences of the different enzymolysis pH to amino-acid nitrogen content：Each sample shrimp head 150g, enzyme dosage 0.8%, enzyme
Temperature 50 C is solved, enzymolysis time 4h, is hydrolyzed using different pH values, the content of resulting amino nitrogen is shown in Table 11.
The relation of table 11, different enzymolysis pH and amino-acid nitrogen content
As shown in Table 11：When digesting pH less than 7.0, amino-acid nitrogen content gradually rises with enzymolysis pH increase, and enzyme
When solving pH more than 7.0, amino-acid nitrogen content is decreased obviously, i.e., after first increase is presented with enzymolysis pH increase in amino-acid nitrogen content
The trend of reduction.So in the case where other conditions are identical, when it is 7.0 to digest pH, the amino-acid nitrogen content obtained by the hydrolysis of shrimp head
At most.
B-3-3) influence of the different hydrolysis temperatures to amino-acid nitrogen content：Each sample shrimp head 150g, enzyme dosage 0.8%,
Enzymolysis time 4h, pH7.0, it is hydrolyzed using different hydrolysis temperatures, the content of resulting amino nitrogen is shown in Table 12.
The relation of table 12, different hydrolysis temperatures and amino-acid nitrogen content
As shown in Table 12：Before hydrolysis temperature reaches 60 DEG C, hydrolysis result is similar at various temperature, when hydrolysis temperature is
Hydrolysis result at 60 DEG C is apparently higher than hydrolysis result during other hydrolysis temperatures.So in the case where other conditions are identical, work as enzymolysis
For temperature at 60 DEG C, the amino-acid nitrogen content obtained by the hydrolysis of shrimp head is most.
B-3-4) influence of the different enzymolysis times to amino-acid nitrogen content：Each sample shrimp head 150g, enzyme dosage 0.8%,
60 DEG C of hydrolysis temperature, pH7.0, is hydrolyzed using different enzymolysis times, and the content of resulting amino nitrogen is shown in Table 13.
The relation of table 13, different enzymolysis times and amino-acid nitrogen content
As shown in Table 13：When enzymolysis time is less than 4h, amino-acid nitrogen content gradually rises with the extension of enzymolysis time, and
When enzymolysis time is more than 4h, amino-acid nitrogen content is decreased obviously, and during enzymolysis time 5h, 6h, the two hydrolysis result is similar.Institute
So that in the case where other conditions are identical, when enzymolysis time is in 4h, the amino-acid nitrogen content obtained by the hydrolysis of shrimp head is most.
Consolidated statement 10, table 11, table 12, table 13 are as can be seen that utilize the first-born production shrimp dressing of protein hydrolysate enzyme hydrolysis shrimp
Optimum condition is enzyme dosage 0.8%, digests pH7.0,60 DEG C of hydrolysis temperature, enzymolysis time 4h.
B-4) influence of the neutral proteinase to amino-acid nitrogen content：
B-4-1) influence of the different enzyme concentrations to amino-acid nitrogen content：Each sample shrimp head 150g, 50 DEG C of hydrolysis temperature, enzyme
Time 4h, pH7.0 are solved, different amounts of neutral proteinase is added and is hydrolyzed, the content of resulting amino nitrogen is shown in Table 14.
The relation of table 14, different amounts of neutral proteinase and amino-acid nitrogen content
As shown in Table 14：Amino-acid nitrogen content gradually rises with the increase of enzyme concentration.So in the case where other conditions are identical,
When enzyme dosage is 1.4%, the amino-acid nitrogen content obtained by the hydrolysis of shrimp head is most.
B-4-2) influences of the different enzymolysis pH to amino-acid nitrogen content：Each sample shrimp head 150g, enzyme dosage 1.4%, enzyme
Temperature 50 C is solved, enzymolysis time 4h, is hydrolyzed using different pH values, the content of resulting amino nitrogen is shown in Table 15.
The relation of table 15, different enzymolysis pH and amino-acid nitrogen content
As shown in Table 15：Enzymolysis pH from 6.8 increase to 7.2 when, amino-acid nitrogen content with enzymolysis pH increase and progressively on
Rise, and digest pH for 6.6,7.4 when, the two hydrolysis result is similar, and all significantly lower than enzymolysis pH be 7.2 when enzymolysis effect
Fruit.So in the case where other conditions are identical, when it is 7.2 to digest pH, the amino-acid nitrogen content obtained by the hydrolysis of shrimp head is most.
B-4-3) influence of the different hydrolysis temperatures to amino-acid nitrogen content：Each sample shrimp head 150g, enzyme dosage 1.4%,
Enzymolysis time 4h, pH7.2, it is hydrolyzed using different hydrolysis temperatures, the content of resulting amino nitrogen is shown in Table 16.
The relation of table 16, different hydrolysis temperatures and amino-acid nitrogen content
As shown in Table 16：Before hydrolysis temperature reaches 60 DEG C, hydrolysis result is similar under various hydrolysis temperatures, when enzymolysis temperature
Spend for 60 DEG C when hydrolysis result apparently higher than hydrolysis result during other hydrolysis temperatures.So in the case where other conditions are identical, when
For hydrolysis temperature at 60 DEG C, the amino-acid nitrogen content obtained by the hydrolysis of shrimp head is most.
B-4-4) influence of the different enzymolysis times to amino-acid nitrogen content：Each sample shrimp head 150g, enzyme dosage 1.4%,
60 DEG C of hydrolysis temperature, pH7.2, is hydrolyzed using different enzymolysis times, and the content of resulting amino nitrogen is shown in Table 17.
The relation of table 17, different enzymolysis times and amino-acid nitrogen content
As shown in Table 17：Enzymolysis time from 3h increase to 5h when, amino-acid nitrogen content is with the extension of enzymolysis time and progressively
Decline, and when enzymolysis time be 2h, 6h, the two hydrolysis result is similar, and is all significantly lower than enzymolysis when enzymolysis time is 3h
Effect.So in the case where other conditions are identical, when enzymolysis time is in 3h, the amino-acid nitrogen content obtained by the hydrolysis of shrimp head is most.
Consolidated statement 14, table 15, table 16, table 17 are as can be seen that utilize the first-born production shrimp dressing of neutral proteinase hydrolysis shrimp
Optimum condition is enzyme dosage 1.4%, digests pH7.2,60 DEG C of hydrolysis temperature, enzymolysis time 3h.
C) different protease hydrolytic liquid amino acid composition measuring results：The shrimp head enzymolysis liquid of preparation is dense by vacuum respectively
Powder censorship is made after contracting and vacuum freeze drying, testing agency is with reference to GB/T18246-2000 detection free aminoacid contents.
The free amino acid testing result of enzymolysis liquid is shown in Table 18, in enzymolysis liquid containing substantial amounts of glutamic acid, asparatate, glycine,
Arginine, alanine and leucine, it is good flavour composition.Enzymolysis liquid is at the end of reaction, there is enzymolysis liquid after enzyme deactivation
Preferable flavor, delicate fragrance feature are obvious.Its free aminoacid content enriches, and the feature volatile flavor of shrimp is also stronger, can make
Used for a kind of flavouring base material.If the good and bad degree of hydrolysis is individually weighed from the content of free amino acid, then protease
The good and bad degree of hydrolysis is：Hydrolysising protease ＞ neutral proteinase ＞ flavor protease ＞ compound proteases, on this condition, water
The free aminoacid content summation of proteolytic enzyme is 71.391mg/100g, so the free amino acid of hydrolysising protease hydrolysis
Amount it is most, i.e. the hydrolysis degree of hydrolysising protease is optimal.
The type of free amino acid and sample percentage composition (unit in table 18, shrimp head：mg/100g)
It can to sum up draw the following conclusions：
The optimum process condition that compound protease individually hydrolyzes shrimp head is：Enzyme dosage 1.4%, digest pH7.4, hydrolysis temperature
60 DEG C, enzymolysis time 3h, enzymolysis liquid is prepared at optimum conditions, amino acid content is up to 66.512g/100g.
The optimum process condition that flavor protease individually hydrolyzes shrimp head is：Enzyme dosage 0.8%, digest pH6.6, hydrolysis temperature
50 DEG C, enzymolysis time 4h.Enzymolysis liquid is prepared at optimum conditions, and amino acid content is up to 67.438g/100g.
The optimum process condition that hydrolysising protease individually hydrolyzes shrimp head is：Enzyme dosage 0.8%, digest pH7.0, hydrolysis temperature
60 DEG C, enzymolysis time 4h.Enzymolysis liquid is prepared at optimum conditions, and amino acid content is up to 71.391g/100g.
The optimum process condition that neutral proteinase individually hydrolyzes shrimp head is：Enzyme dosage 1.4%, digest pH7.2, hydrolysis temperature
60 DEG C, enzymolysis time 3h.Enzymolysis liquid is prepared at optimum conditions, and amino acid content is up to 70.438g/100g.
2nd, shrimp liquid flavor is prepared using Maillard reaction：
1) use the condition in step 1 that shrimp head enzymolysis liquid is prepared, comprise the following steps that：By the shrimp head of freezing
Defrosting is taken out, is first smashed to pieces with mortar, then in mass ratio 1:1 ratio adds distilled water.Stir the mixture for being homogeneously disposed in and beat
It is beaten in pulp grinder, until mixture crushes completely, obtains the broken liquid of shrimp head powder.The pH to 7 of the broken liquid of shrimp head powder is adjusted, adds the shrimp
Head crushes the hydrolysising protease of liquid quality 0.8%, and well mixed be placed in 60 DEG C of water-baths digests 4h, enzyme deactivation after 4h, in centrifuging and taking
Clear liquid, after filtering, produce required shrimp head enzymolysis liquid.
2) shrimp liquid flavor is prepared：Shrimp head enzymolysis liquid, reduced sugar and amino acid are added into reaction tube as reacting precursor
Material, after modulating suitable pH value, it is put into the pressure cooker or thermostat water bath under certain temperature and reacts a period of time, obtain shrimp
Liquid flavor.
2-1) the selection of reduced sugar：According to the principle and feature of Maillard reaction, first with 100 DEG C of temperature, pH=7, time
For 40min as reaction condition, the reduced sugar for adding 4% respectively carries out thermal response.The thermal response product of acquisition is analyzed, point
Separate out most suitable reduced sugar.
The determination of composite reduction sugar ratio：Holding primary condition is constant, and total reducing sugars amount is constant, and control flavor is most strong two kinds
The ratio of sugar carries out thermal response.Inspection is ranked up to the strong degree of shrimp taste of thermal response product, then examined using Friedman
Test and Page is examined and judged to whether there were significant differences between test sample.It is determined that produce two kinds of most strong reduction of shrimp flavor
Sugared ratio.
2-2) the determination of amino acid：Reaction bar is used as using 100 DEG C of temperature, pH=7, time 40min, optimal reduced sugar 4%
Part, each amino acid 3% is added respectively and carries out thermal response.The thermal response product of acquisition is analyzed, analyzes most suitable outer ammonification
Base acid.
The determination of compound amino acid：Holding primary condition is constant, and total amino acid amount is constant, controls the most strong two kinds of amino of flavor
The ratio of acid carries out thermal response.Inspection is ranked up to the strong degree of shrimp taste of thermal response product, then examined using Friedman
Test and Page is examined and judged to whether there were significant differences between test sample.It is determined that produce two kinds of most strong amino of shrimp flavor
Sour ratio.
2-3) reduced sugar addition experiment of single factor：With 100 DEG C of temperature, pH=7, time 40min, amino acid addition
3% is used as reaction condition, and reduced sugar addition is respectively 2%, 3%, 4%, 5%, 6% progress Maillard reaction.
2-4) amino acid addition experiment of single factor：With 100 DEG C of temperature, pH=7, time 40min, reduced sugar addition
4% is used as reaction condition, and amino acid addition is respectively 1%, 2%, 3%, 4%, 5% progress Maillard reaction.
2-5) react pH experiment of single factor：Being 100 DEG C using reduced sugar 4%, amino acid 3%, time 40min, temperature is
Reaction condition, pH are respectively that 4,5,6,7,8 U.S. rads are reacted.
2-6) reaction time experiment of single factor：It is reaction bar with 100 DEG C of temperature, pH=8, reduced sugar 4%, amino acid 3%
Part, the reaction time is respectively 20,30,40,50,60min.
2-7) reaction temperature experiment of single factor：With pH=8, reduced sugar 4%, amino acid 3%, time 50min, temperature point
Not Wei 80 DEG C, 90 DEG C, 100 DEG C, 110 DEG C, 120 DEG C be condition carry out Maillard reaction.
2-8) orthogonal：In order to obtain optimal thermal rection condition, to time, temperature, pH Three factors-levels just
Experiment is handed over, product carries out organoleptic analysis with scoring method of inspection.
3) interpretation of result of shrimp liquid flavor：Interpretation of result is organoleptic analysis, and organoleptic analysis is simple analysis method (valuation officer couple
Some index of sample characteristic or each index carry out qualitative description, the method for being fully described by out sample quality as far as possible), sequence
Method of inspection (more several samples, the referred to as method being ranked up according to the size of its a certain quality degree, Ranking), comment
Dividing method of inspection, (point system refers to according to metewand set in advance, and the characteristic and hedonic scale of sample are entered with numeric scale
Row evaluation, then change a kind of evaluation method of score into).
Corresponding standards of grading are as shown in table 19 below：
Table 19, sensory evaluation scores standard
3) determination of Maillard reaction precursor substance：The precursor substance of Maillard reaction is amino acid and reduced sugar, although
Containing abundant amino acid in shrimp head enzymolysis liquid, but full shrimp flavor can not be produced, therefore some amino acid and grape need to be added
Sugar makes the flavor be more suitable for general population.
3-1) the determination of reduced sugar：Different reduced sugars and shrimp head enzymolysis liquid reaction speed, and caused flavor are all each
Differ.Pentose brown stain speed is 10 times of own carbon sugar, and the speed of own carbon sugar is faster than disaccharides.Pentose brown stain speed in reductive monosaccharide
Degree is ordered as：Ribose>Arabinose>Xylose, own carbon sugar are ordered as：Galactolipin>Mannose>Glucose, common disaccharides have wheat
Bud sugar, lactose, sucrose etc..Overall reduction carbohydrate type and reaction speed, select glucose, xylose, sucrose, ribose.To be not added with
The hot of reduced sugar is normative reference, and organoleptic analysis is carried out to the hot for adding reduced sugar.
The sensory evaluation of table 20, different reducing sugar reactions
As can be seen from Table 20, sucrose is not appropriate for adding in the reaction.The effect of ribose and glucose or xylose phase
Closely, but ribose is expensive, therefore selects xylose and glucose as additive.
The determination of reduced sugar ratio：The reaction speed of xylose is faster than glucose, and shrimp flavor is different, different between them
Flavor caused by proportioning is also by difference.Therefore glucose and xylose are set 5 by this experiment:0、4:1、3:2、2:3、1:4、0:5
Six different proportions are reacted, and are evaluated respectively marked as A, B, C, D, E, F, reaction result with point system.Appraisal result
Rank and sum of ranks be shown in Table 21：
The product rank and sum of ranks of table 21, glucose and xylose different proportion
Carry out analyze data using Kramer checking methods, the critical value for looking into cis-position method of inspection check table is divided into upper-lower section, every
The sum of ranks of individual sample and the maximum R of epimereimaxWith minimum value RiminCompare.If the sum of ranks of sample is not less than RimaxOr less
In Rimin, then illustrate that there were significant differences for sample room.If the R of the difference degree sample of sample room is checked by hypomere againnFall in hypomere
In the range of, then it can be divided into one group, show indifference therebetween；If the R of samplenFall outside the scope of hypomere, then fall upper
Outside limit one group can be separately constituted with the sample fallen outside lower limit.
Cis-position method of inspection check table, α=5% and α=1% are looked into, corresponding to J=6 and P=6 critical value：
The level of signifiance of 5% level of signifiance 1%
Epimere 11~31 9~33
Hypomere 14~28 12~30
Pass through above-mentioned 1% level of signifiance epimere, maximum Rimax=33=RB, so six samples are in 1% level of signifiance
There were significant differences.Pass through hypomere, RB=33>Rimax=30, RC=30=Rimax, RA=10<Rimin=12, RC、RD、RE、RF
All in the range of 12~30, so sample can be divided into three groups：B CDEF A
Conclusion：In 1% level of signifiance, B samples are best, and C, D, E, F sample take second place, and A samples are most bad.Therefore selection
Reduced sugar ratio is that xylose than glucose is 1:4.
3-2) the determination of amino acid：Different amino acid and reducing sugar reaction, each different characteristic flavor on basis can be produced,
Which kind of amino acid reaction is participated in for and comparatively facilitates generation shrimp fragrance, so far without the report of correlation, so this experimental selection
Eight kinds of amino acid participate in reaction, i.e., cystine, cysteine, arginine, glycine, alanine, proline, aspartic acid,
Glutamic acid.Corresponding sensory evaluation such as table 22：
Table 22, the sensory evaluation of different aminoacids reaction
As shown in Table 22, cystine, glycine, alanine and arginic addition contribute to the enhancing of shrimp taste, so I
Select above-mentioned four kinds of amino acid compound two-by-two and reduced sugar carry out thermal response.
The determination of compound amino acid：According to table 22, we select four kinds of ammonia such as cystine, glycine, alanine, arginine
Base acid compounds two-by-two to be reacted with reduced sugar, and the mass ratio of various amino acid is 1:1, reaction result application Ranking
Subjective appreciation is carried out, is analyzed with Kramer checking methods, amino acid interworking table is as shown in table 23：
Table 23, amino acid interworking table
The rank and sum of ranks of table 24, sample
Cis-position method of inspection check table α=5% and α=1% are looked into, corresponding to J=6 and P=6 critical value：
The level of signifiance of 5% level of signifiance 1%
Epimere 11~31 9~33
Hypomere 14~28 12~30
By above-mentioned, maximum Rimax=33=RD, minimum Rimin=9>8.5, so six samples are in 1% notable water
It is flat that there were significant differences.Pass through hypomere, RD=33>Rimax=30, Rc=8.9<12, RA、RB、RE、RFAll 12~30 model
In enclosing, so sample can be divided into three groups：DABEF C
Conclusion：In 1% level of signifiance, D samples are best, and A, B, E, F sample take second place, and C sample is most bad.Therefore selection
Compound amino acid is glycine and arginine, due to glycine and arginic 1:1 compositely proportional produces gratifying shrimp wind
Taste, therefore it is 1 to select compositely proportional:1.
3-3) react the determination of basic parameter：Reduced sugar, amino acid, reaction time, reaction temperature and reaction pH five because
The determination of element.
3-3-1) reduced sugar addition experiment of single factor：Made with 100 DEG C of temperature, pH=7, time 40min, amino acid 3%
For reaction condition, reduced sugar addition is respectively 2%, 3%, 4%, 5%, 6% to be reacted, and label A, B, C, D, E respectively.
Given a mark with sensory evaluation scores method, accordingly result is as shown in table 24, then using Friedman examine test sample between whether
There were significant differences is judged, and optimal reduced sugar addition is determined using Multiple range test and packet.
The rank and sum of ranks of table 24, subjective appreciation
Examined by Friedman to dividing between five samples corresponding to A, B, C, D, E with the presence or absence of significant difference
Analysis.First statistic F is obtained with following formula.
In Formulas I, J represents panelist's number；P represents sample number；R1, R2, RPRepresent the sum of ranks of every kind of sample.
Friedman sum of ranks approximate critical value tables are looked into, if the F calculated is more than or equal to the critical value corresponding to P, J, α,
It then can be determined that there were significant differences between sample；If being less than corresponding critical value, it can be determined that and be not significantly different between sample.
F=18.8 is calculated to obtain according to formula above, tables of critical values is looked into and obtains X (6,5,0.05)=9.49, it is possible to judge
Under 5% level of signifiance, there were significant differences between sample.
It determined between sample after significant difference being present, the significance difference between each sample differentiated using Multiple range test and packet
It is different.According to the sum of ranks RP of each sample, sample is tentatively sorted from small to large, is ordered as：
The formula for calculating critical value r (I, α) is as follows：
According to formula, r (I, α)=3.87q (I, α), q (I, α) value can table look-up.According to calculate r (5,0.05)=
14.94；R (4,0.05)=14.04；R (3,0.05)=12.81；R (2,0.05)=10.72；
RC-RE=29-7.5=21.5>R (5,0.05)
RC-RD=29-12.5=16.5>R (4,0.05)
RC-RB=29-18.5=10.5<R (3,0.05)
It is R that above sum of ranks, which subtracts each other order,C-RA, RA-RE, RA-RD, RA-RB, RB-RE, RB-RD, RD-RE；Between comparative sample
The difference of sum of ranks and r size, if the difference of sum of ranks is more than or equal to corresponding r, then it represents that there were significant differences between this two sample；
If the difference of sum of ranks is less than corresponding r, then it represents that without significant difference between this two sample, in sample underscore.
The analysis result and difference degree of summary can draw,C AB DE
Variant degree understands that 4% reduction addition flavor is best, and 2%, 3% addition takes second place, and 5%, 6% adds
Dosage it is worst.So level that the addition for considering selective reduction sugar is 4%.
3-3-2) amino acid addition experiment of single factor：Made with 100 DEG C of temperature, pH=7, time 40min, reduced sugar 4%
For reaction condition, amino acid addition is respectively 1%, 2%, 3%, 4%, 5% to be reacted, and label A, B, C, D, E respectively.
Given a mark with sensory evaluation scores method, then judged using whether there were significant differences between Friedman inspection test samples,
Optimal amino acid addition is determined using Multiple range test and packet.The rank of five sample sense organs is shown in Table 25 with sum of ranks.
The rank and sum of ranks of table 25, subjective appreciation
It can be obtained according to the analysis of table 25, F=16.26>X (6,5,0.05)=9.49, it is possible to judge the notable water 5%
Under flat, there were significant differences between sample.Further analyzed with what is be grouped by Multiple range test：CD ABE
Variant degree understands that 3% and 4% amino acid addition flavor is best, time of 1%, 2%, 5% addition
It.In view of the preservation of financial cost and original shrimp flavor, therefore the addition of selection amino acid is 3% level.
3-3-3) react pH single factor experiments：Reduced sugar 4%, amino acid 3%, time 40min, temperature are 100 DEG C, pH
Respectively 4,5,6,7,8 are reacted, and label A, B, C, D, E respectively.Given a mark with sensory evaluation scores method, then used
Whether there were significant differences between Friedman inspection test samples judges, and is determined using Multiple range test and packet optimal anti-
Answer pH.The rank of five sample sense organs see the table below 26 with sum of ranks.
The rank and sum of ranks of table 26, subjective appreciation
It can be obtained according to the analysis of table 26, F=14.2>X (6,5,0.05)=9.49, it is possible to judge the notable water 5%
Under flat, there were significant differences between sample.Further analyzed with what is be grouped by Multiple range test：CDE AB
Variant degree understands that C, D, E reaction pH flavors are best, and A, B reaction pH's takes second place.So consider choosing
Select the level that reaction pH is 8.
3-3-4) reaction time single factor experiment：It is reaction with 100 DEG C of temperature, pH=8, reduced sugar 4%, amino acid 3%
Condition, the reaction time is respectively 20,30,40,50,60min.Sample distinguishes label A, B, C, D, E, is beaten with sensory evaluation scores method
Point, then judged using whether there were significant differences between Friedman inspection test samples, using Multiple range test and packet
To determine optimum reacting time.The rank of five sample sense organs see the table below 27 with sum of ranks.
The rank and sum of ranks of table 27, subjective appreciation
It can be obtained according to the analysis of table 27, F=16.4>X (6,5,0.05)=9.49, it is possible to judge the notable water 5%
Under flat, there were significant differences between sample.Further analyzed with what is be grouped by Multiple range test：DE ABD
Variant degree understands that D and E reaction time flavor are best, and A, B, D reaction time take second place.So synthesis is examined
Consider level of the selection reaction time for 50min.
3-3-5) reaction temperature single factor experiment：With pH=8, reduced sugar 4%, amino acid 3%, time 50min, temperature
Respectively 80,90,100,110,120 be that condition is reacted, and label A, B, C, D, E respectively.Beaten with sensory evaluation scores method
Point, then judged using whether there were significant differences between Friedman inspection test samples, using Multiple range test and packet
To determine optimal reaction temperature.The rank of five sample sense organs see the table below 28 with sum of ranks.
The rank and sum of ranks of table 28, subjective appreciation
It can be obtained according to the analysis of table 28, F=17.2>X (6,5,0.05)=9.49, it is possible to judge the notable water 5%
Under flat, there were significant differences between sample.Further analyzed with what is be grouped by Multiple range test：CB DEA
Variant degree understands that C and B reaction temperature flavor are best, and A, D, E reaction temperature are taken second place.So synthesis is examined
Selection reaction temperature is considered for 100 DEG C of level.
3-3-6) react the optimization of basic parameter：According to single factor experiment above, from reduced sugar, amino acid addition and
Three preferably levels are selected in three factors of reaction time, according to L9(33) orthogonal test is carried out, test factor and the results are shown in Table
29th, table 30, table 31：
Table 29, orthogonal test factor level table
Table 30, orthogonal experiment arrangement and result
TiRepresent each horizontal sum of factor same level, KiRepresent the average value of each horizontal sum of factor same level.
Table 31, orthogonal test analysis of variance table
F assays show that influence of three factors to reaction effect be not notable.It is probably this example experiment to trace it to its cause
Error is big and the error free degree is small (being only 2), makes the sensitivity of inspection low, so as to mask the conspicuousness of investigation factor.
Because each factor is not notable to increase heavy influence, it is not necessary to carry out the Multiple range test between each factor level again.Now, may be used
The big horizontal A of average is selected from table2、B1、C2It is combined into optimal level combination A2B1C2, i.e. reduced sugar addition 4%, amino
Sour dosage 2%, reaction time 50min are best of breed.
It can to sum up learn：Precursor substance determines that optimal addition reduced sugar is glucose and xylose, mass ratio 4:1；Most
Good addition amino acid is glycine and arginine, mass ratio 1:1.Single factor experiment show that optimum reaction condition is：Reduction
Sugar 4%, amino acid 3%, pH=8, reaction time 50min, 100 DEG C of temperature.Three factors-levels Optimum Experiment draws optimal go back
Raw sugar is 4%, amino acid 2%, time 50min.Therefore experiment finally show that optimal shrimp liquid flavor preparation condition is：Reduced sugar (Portugal
Grape sugar：Xylose=4:1) 4%, amino acid (glycine：Arginine=1：1) 2%, pH=8,100 DEG C of temperature, time 50min.
Claims (6)
1. the preparation method of a seed shrimp liquid flavor, comprises the following steps：
1) shrimp head enzymolysis liquid is prepared：By shrimp head and water co-grinding, the broken liquid of shrimp head powder is obtained；Again by the broken liquid of the shrimp head powder and egg
White enzyme mixing is digested, and obtains shrimp head enzymolysis liquid；
Before the broken liquid of the shrimp head powder and protease mixing, the pH value of the broken liquid of the shrimp head powder is adjusted；
When the protease is compound protease, the addition of the compound protease is the broken liquid quality of the shrimp head powder
1.0%-1.5%；
The condition of the enzymolysis is as follows：Hydrolysis temperature is 50-60 DEG C, enzymolysis time 3h, enzymolysis pH are 7.0-7.5；
When the protease is flavor protease, the addition of the flavor protease is the broken liquid quality of the shrimp head powder
0.5%-1.0%；
The condition of the enzymolysis is as follows：Hydrolysis temperature is 45-55 DEG C, enzymolysis time 4h, enzymolysis pH are 6.5-7.0；
In step 1), the shrimp head is Penaeus Vanname head；
In step 1), in addition to the step of the shrimp head enzymolysis liquid is further purified：By the shrimp head enzymolysis liquid in 95-105
Enzyme deactivation 5-15min at DEG C；Centrifuging and taking supernatant again, and supernatant is filtered, obtain shrimp head enzymolysis liquid after purification；
2) shrimp liquid flavor is prepared：Shrimp head enzymolysis liquid described in reduced sugar, amino acid and step 1) is mixed and carries out Maillard reaction,
Obtain shrimp liquid flavor；
The mass ratio of shrimp head enzymolysis liquid described in the reduced sugar, the amino acid and step 1) is (2-6)：(1-5)：100；
The reduced sugar is that mass ratio is 1：The mixed sugar of the xylose and glucose of (2-5)；
The amino acid is that mass ratio is 1：The glycine of (0.5-3) and arginic kilnitamin.
2. preparation method as claimed in claim 1, it is characterised in that：In step 1), the mass ratio of the shrimp head and water is 1：
(1-2)；
The particle diameter of the crushing is 120-180 μm.
3. preparation method as claimed in claim 1 or 2, it is characterised in that：In step 2), the reduced sugar, the amino acid
Mass ratio with the enzymolysis liquid of shrimp head described in step 1) is (2-4)：(2-4)：100.
4. preparation method as claimed in claim 1 or 2, it is characterised in that：In step 2), the condition of the Maillard reaction is such as
Under：Reaction temperature is 80-120 DEG C, the pH of reaction time 20-60min, reaction system is 4-8.
5. shrimp liquid flavor or shrimp head enzymolysis liquid that the preparation method any one of claim 1-4 obtains.
6. the application of shrimp liquid flavor and/or shrimp head enzymolysis liquid in flavour of food products additive is prepared described in claim 5.
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