蓝尉冰,罗方真,刘华凤,游刚,陈美花,张自然,蒋红明,刘远森,韩鑫

• 1:北部湾大学食品工程学院
• 2:广西高校北部湾海产品高值化利用与预制食品重点实验室
• 3:北部湾大学机械与船舶海洋工程学院

摘要(Abstract)：

小基围虾常被当成下脚料丢弃或用于饲养家禽，造成环境污染及其营养价值的流失，为解决这一问题，文章以小基围虾为实验原料，采用响应面法优化超声辅助碱性蛋白酶水解工艺，在此基础上研发虾调味料。结果表明，小基围虾是一种高蛋白低脂肪的海虾，具有较高的营养价值。超声辅助碱性蛋白酶对小基围虾酶解效果的影响为超声功率>超声时间>酶解时间，其最佳酶解条件为超声功率326 W、超声时间38 min、酶解时间4 h,在此条件下水解度可达(24.84±0.52)%,比未超声处理增加了9.48%。在此基础上所制得的调味料的干燥失重为(4.12±0.29) g/100 g,氯化物含量为(7.86±0.62) g/100 g,总氮含量为(3.50±0.37) g/100 g,符合相关调味料理化指标标准，可为小基围虾的深加工和综合利用提供理论参考，也可为调味料新产品的开发提供理论参考。

关键词(KeyWords)： 小基围虾;超声;酶;响应面;调味料

Abstract:

Keywords:

基金项目(Foundation): 广西自然科学基金项目(2023GXNSFBA026244,2022GXNSFBA035555);; 广西高校中青年教师科研基础能力提升项目(2023KY0447);; 北部湾大学高层次人才科研启动经费项目(23KYQD14,2021KYQD09);; 广西壮族自治区自治区级别大学生创新创业训练计划项目(S202311607200);; 中青年项目(2020KY10030)

作者(Author): 蓝尉冰,罗方真,刘华凤,游刚,陈美花,张自然,蒋红明,刘远森,韩鑫

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