摘要
以新鲜扇贝和蛤蜊为原料开发了一种贝类海鲜提取物。利用正交实验确定了产品的最优配方为:蛤蜊酶解浓缩液20%、扇贝酶解浓缩液30%、木糖0.5%、呈味核苷酸二钠0.2%、味精3%、琥珀酸二钠0.3%、酵母抽提物2%、食盐13%、麦芽糊精23.5%、水7.5%。根据上述配方制作的贝类海鲜提取物产品具有典型的复合海鲜风味与滋味,鲜感协调,厚味饱满,产品流动性好。该产品应用于水饺馅料中的最适添加量为1%,可提高产品的鲜味、肉感和醇厚感,改善应用产品的品质,具有提鲜增味的作用,应用效果明显,也可以应用于其他食品领域,具有一定的市场开发价值。
A shellfish seafood extract is developed from fresh scallops and clams.According to the orthogonal experiment,the optimum formula of the product is determined as follows:clam enzymolysis concentrate is 20%,scallop enzymolysis concentrate is 30%,xylose is 0.5%,disodium nucleotide is 0.2%,monosodium glutamate is 3%,disodium succinate is 0.3%,yeast extract is 2%,salt is 13%,maltodextrin is 23.5%,water is 7.5%.The shellfish seafood extract product made according to the above formula has typical composite seafood flavor and taste,harmonious umami,full mellow taste and good liquidity.The optimum additive amount of the product applied in the dumpling stuffing is 1%,which can improve the umami,meat and mellow feeling of the product and improve the quality of the applied product,it has the function of improving umami and flavor and the application effect is obvious,it can also be applied in the other food fields and has certain market development value.
作者
史晓君
刘微
SHI Xiao-jun;LIU Wei(Jilin Province Economic Management Cadre College,Changchun 130012,China;Yantai Huahai Biochemical Product Co.,Ltd.,Yantai 264000,China)
出处
《中国调味品》
CAS
北大核心
2020年第10期122-125,129,共5页
China Condiment
关键词
蛤蜊
扇贝
海鲜提取物
正交设计
应用研究
clam
scallop
seafood extract
orthogonal design
application research
