酶解法生产虾酱的工艺探究

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摘 要：毛虾具有特殊的营养价值，不但蛋白质丰富，还含有钙、磷等重要矿物元素，素有“钙库”之称。本文以毛虾为原料，利用酶解法这一新的生产工艺，制作味道更鲜美、更易常温储存及运输的虾酱，通过试验优化酶解反应的温度、时间、pH等条件探究酶解法生产虾酱的最优酶解条件。

关键词：毛虾；虾酱；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

我国江苏省连云港市、盐城市沿海地区每年都能捕捞到大量的虾类，如毛虾、糠虾、小型磷虾等[1]，由于这些虾个体偏小，用于生产加工海产品比较困难，大多数都被用作鱼和螃蟹的饲料，仅有少量用于腌制虾酱和制作虾汁等调味品。（剩余3476字）