摘要：食品风料是在食品生产加工过程中自我限量使用的、但又不完全属于食品添加剂范畴的、可以增强或改善产品的口感、道和香气。鲢鱼是我国常见的淡水鱼之一，鱼肉蛋白质含量高，必需氨基酸种类齐全，是一种优质蛋白。本研究以鲢鱼为研究对象，对低值鱼蛋白的酶解工艺进行研究，摸索出更高效的酶解工艺条件，不仅可以提高富含蛋白质的低值水产品酶解综合利用的附加值，改善水产品蛋白资源的营养及功能特性，同时还可以减少对环境的污染和资源的浪费，产生良好的经济效益。
    本实验研究中发现，所选鲢鱼的含水率为78.68%；而采用单元素分析法分析前处理对白鲍鱼肉蛋白质酶水解的影响。加热或冷冻处理会降低鳝鱼肉蛋白质酶解产物的水解度和氮利用率，经95℃处理的鱼肉酶解产物的水解度和氮利用率最低。然后采用正交试验设计方法研究了鱼肉蛋白质酶解产物的水解度和氮收率的影响，并优化了蛋白酶水解工艺参数。综合考虑水解度和氮收率两个指标，选择起始pH=7，加酶量是2000U/g(Protein)，温度为50℃，反应时间为150min为最佳条件。20108
毕业论文关键词：鲢鱼；天然风料；参数设计；正交设计试验；蛋白酶
Language Learning
Abstract Food flavor materials can be in the food production process in the self limited use, but not belonging to the field of food additive, enhance or improve product texture, taste and aroma. Silver carp is one of the common freshwater fishes in China, fish with high content of protein, essential amino acids, is a kind of high quality protein. In this study, using silver carp as the research object, of low value fish protein enzymolysis technology was studied, find out process more efficient enzymatic, can not only improve the protein rich low value for comprehensive utilization of aquatic products of enzymatic hydrolysis of added value, nutritional and functional properties of improved water products protein resource, but also can reduce the environmental pollution and resource waste, produce good economic benefit.
Findings of this study, aqueous selected silver carp was 78.68%; and the single element analysis method to analyze the effect of pretreatment on abalone meat protein enzymatic hydrolysis. Heating or cooling treatment can reduce the degree of hydrolysis and the nitrogen product eel meat protein enzymolysis utilization rate, the fish enzyme 95 ℃ solution hydrolysis degree and the nitrogen product the lowest utilization rate. Influence of hydrolysis degree and nitrogen recovery and then study the fish protein hydrolysates using orthogonal experimental design method, and optimized the process parameters of enzymatic hydrolysis. Considering the degree of hydrolysis and nitrogen yield of two indicators, select a starting pH=7, enzyme dosage is 2000U/g (Protein), temperature 50 ℃, reaction time of 150min was the best condition.
KeyWords：Silver carp; natural flavoring; parameter design; orthogonal design; protease
 目  录
1  绪论    1
1.1  研究背景    1
1.1.1  鲢鱼产量    1
1.1.2  鲢鱼的开发利用情况    1
1.1.3  风料的市场现状及发展趋势    2
1.2  文献综述    3
1.2.1  天然风料的制备技术    3
1.2.2  国内外研究现状概述    4
1.3  研究目的及意义    5
2  材料与方法    7
2.1  实验材料    7
2.1.1  原料    7
2.1.2  试剂    7
2.1.3  主要实验仪器    7
3.2  实验方法    7
2.2.1  水分含量的测定    7 利用鲢鱼制备天然风味料的工艺路线及参数设计:http://www.751com.cn/shiping/lunwen_11750.html