Study On Extraction Seafood Byproduct's Flavor Substances

In this study, study on preparing higher value-added and Natural seasoning by complex enzyme hydrolysis technique and membrane technology from seafood waste were carried out, The whole researeh was aiming at providing a scientific basis for effective utilization of seafood waste.In this work, basic components of seafood waste, pre-treatment of scale, the selection of complex enzyme and the optimization of enzyme hydrolysis Condition, the selection and work characteristics of membrane and technology of spray drying were investigated. The main research results were as follows:1. The decalcifying and degreasing process of Seafood waste were studied. Use 75% Alcohol solution 1h sefood waste can reduce 47% grease. Add 3 times water and boiling can reduce 92% bacteria.2. The extraction technology of seafood waste was investigated. The complex enzyme and condition were determined.(1) The results showed the optimal condition of enzyme hydrolysis was using 3%, temperature was 50℃, pH=7.5,extraction time 2 hours.(2) The results showed the optimal condition of the second enzyme hydrolysis was Using 1%, temperature was 50℃, pH=7.0,extraction time 1 hours.(3) The results of taste showed the maillard extraction was before second enzyme hydrolysis better than first.3. The impurity removal and concentration technology of enzyme solution was researched and discussed. The enzyme solution was done by there-order-membrane technology which were 50nmMF and MWCO200NF.the purity of collagen oligopeptide raised to 95.5%, the collagen oligopeptide with molecular weight between 300~1000 content increased to above 95%, quality of oligopeptide was greatly improved.4. Vacuum spray-drying technology of concentrated solution was studied. The analysis of the experimental results showed that the optimum technical conditions of the spray-drying as follow:inway temperature was 180℃, the outway temperature was 70℃,spray– drying rate and time were 4L/h 2.