酶解法生產(chǎn)蝦醬的工藝探究

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摘 要：毛蝦具有特殊的營養(yǎng)價值，不但蛋白質(zhì)豐富，還含有鈣、磷等重要礦物元素，素有“鈣庫”之稱。本文以毛蝦為原料，利用酶解法這一新的生產(chǎn)工藝，制作味道更鮮美、更易常溫儲存及運輸?shù)奈r醬，通過試驗優(yōu)化酶解反應的溫度、時間、pH等條件探究酶解法生產(chǎn)蝦醬的最優(yōu)酶解條件。

關鍵詞：毛蝦；蝦醬；酶解

Study on the Technology of Producing Shrimp Paste by Enzymatic Hydrolysis

MENG Fanxin

（Lianyungang Ganyu Comprehensive Inspection and Testing Center， Lianyungang 222100， China）

Abstract： Acetes chinensis have specific nutritional value. They not only rich in protein， but also contain calcium， phosphorus and other important mineral elements， and were known as the “calcium reservoir”.Acetes chinensis were used as raw material to product shrimp paste with more delicious taste and easier storage and transportation at room temperature by enzymatic hydrolysis method. The temperature， time， pH and other conditions of enzymolysis reaction were optimized through experiments to explore the optimal enzymolysis conditions for the production of shrimp paste by enzymolysis.

Keywords： Acetes chinensis; shrimp paste; enzymolysis

我國江蘇省連云港市、鹽城市沿海地區(qū)每年都能捕撈到大量的蝦類，如毛蝦、糠蝦、小型磷蝦等[1]，由于這些蝦個體偏小，用于生產(chǎn)加工海產(chǎn)品比較困難，大多數(shù)都被用作魚和螃蟹的飼料，僅有少量用于腌制蝦醬和制作蝦汁等調(diào)味品。（剩余3476字）