利用虾头生产海鲜调味料的技术研究本科毕业论文

利用虾头生产海鲜调味料的技术研究本科生毕业设计（论文）I目录摘要..........................................................IABSTRACT...................................................II第一章绪论..................................................11.1虾头............................................................................................................................11.1.1虾头概述....................................................................................................................11.1.2虾头调味品的研究现状及前景..................................................................11.2米曲霉.......................................................................................................................21.2.1米曲霉概述..............................................................................................................21.2.2米曲霉的应用.........................................................................................................31.3复合风味蛋白酶.....................................................................................................31.3.1复合风味酶的概述..............................................................................................31.3.2复合风味蛋白酶的应用...................................................................................41.4美拉德反应.............................................................................................................41.4.1美拉德反应的机理............................................................................................41.4.2美拉德反应研究现状及前景........................................................................51.5.课题研究.................................................................................................................71.5.1课题研究的目的和意义...................................................................................71.5.2课题研究的内容...................................................................................................7本科生毕业设计（论文）II第二章实验材料与方法.......................................82.1实验仪器与试剂...................................................................................................82.1.1实验仪器....................................................................................................................82.1.2实验菌种及实验试剂...............................82.2试验方法..................................................................................................................92.2.1虾头调味品的生产流程.............................92.2.2实验操作内容.........................................................................................................92.2.3操作过程应该注意的问题...........................................................................12第三章实验结果与分析......................................133.1发酵原料的确定、结果及分析..................................................................133.2酶解条件的确定.....................................143.3美拉德反应的正交实验..................................................................................153.4小结..........................................................................................................................18第四章结论..................................................184.1确定了虾头制取海鲜调味品的最佳生产工艺....................................184.2虾头海鲜调味品生产中应注意的问题...................................................194.3固体发酵法虾头制取海鲜调味品的应用展望....................................19参考文献.......................................................20致谢.........................................................21本科生毕业设计（论文）I摘要本实验是以海带为原料，先经过打浆处理，然后通过超声波处理和添加纤维素酶进行降解，降低黏度，经测其黏度比较两种方法的降解效果，再通过酸法、β-环糊精包埋法及酵母发酵法进行脱腥，经感官品评比较三种方法的脱腥效果，确定最好的脱腥方法及其最佳脱腥工艺，最后进行喷雾干燥，得到风味良好的脱腥海带粉。此实验主要研究了：（1）海带经过打浆处理后，通过超声波处理和酶解得到黏度降低的海带浆（2）通过控制醋酸、乳酸、柠檬酸的添加量对海带浆进行脱腥，品评其脱腥效果（3）通过控制β-环糊精的添加量对海带浆进行脱腥，品评其脱腥效果（4）通过控制酵母添加量、葡萄糖添加量、发酵温度、发酵时间，经正交试验进行酵母发酵脱腥，，得到色泽风味俱佳的海带粉的最佳工艺。实验的最佳工艺条件：（1）降解条件：海带浆pH为3-4，纤维素酶的添加量为0.8%，酶解温度为60℃，酶解时间为50min(2)酵母发酵法脱腥的条件：酵母添加量为0.1%,发酵温度为30℃,发酵时间为30min。关键词：海带降解脱腥酵母发酵喷雾干燥本科生毕业设计（论文）IIABSTRACTIntheexperiment,afterthebeatingtheheadoftheprawnasrawmaterial,isaddedwithA.oryzaeandthenhavea15days’processofsolidfermentation,whichcanabtainasolidcaptainingflavormaterial;toreducebitternessandincreaseflavor,thissolidmaterialistreatedbyflavourzymeenzymeafterdilutingthissolidmaterial;finallyrunningaMaillardreaction,getsagoodflavoroftheseafoodseasoningafterfiltration.Thisexperimentstudies:(1)afterthebeatinghanding,theheadofprawnbecomesolidmaterialwithrichflavorbycontrollingtheamountofthefermentationofrawmaterials,theamountofAspergillusoryzaeandtheamountofsugar.(2)bycontrollingtheflavoroftheenzymedosage,pHvalue,rdreactionconditions:reactiontime,reactiontemperature,pHvalue,restoreAddsugar,theorthogonaltest,togetthebesttechnologyforcolor,flavorandtasteofthespices.Theoptimumconditionsoftheexperiment:(1)fermentationconditions:10%ofAspergillusoryzae,3%glucose,87%oftheshrimphead,31°Cculture15d.(2)hydrolysisconditions:1%flavourzyme,pH=7.0,50℃waterbathfor6h.(3)TheoptimumoftheMaillardreactionorthogonaltest:hydrolysistimeandotherconditionstoreducethebitternessofthepeptidesandtoimprovetheflavoroftheproduct(3)bycontrollingtheMailla5%reducin