Preparation Technology And Quality Of Spices Use Of Litopenaeus Vannamei Waste

Litopenaeus vannamei(Also known as:P.vannamei),ranked first based on its excellent yield and single species,occupy an important position in the world shrimp farming industry.Mostly frozen shrimp sold in the form, and this process will produce a lot of waste. The study found that all types of discarded waste containing nutrients, such as: astaxanthin,protein, unsaturated fatty acids, amino acids and essential trace elements. Many waste(head of the prawn, shrimp) due to inability to take full advantage of being discarded, and to increase the pressure on wastewater treatment. In view of this, in order to make full use of the resources, improve its economic value, this paper aims to enzymatic hydrolysis process and take advantage of discarded scraps Maillard reaction to prepare a shrimp flavor is rich natural flavoring products. Improve shrimp processing byproducts and waste idle resources, but also for the development of natural food-grade additives give more references and ideas. Content and results of this study include the following four aspects:1.Litopenaeus vannamei scraps for the study, analysis of its nutritional content, after the single factor experiment and response surface optimization, explore the polypeptide was the best hydrolysis conditions and physiological antioxidant activity. Results obtained:(1)Litopenaeus vannamei waste rich in nutrients amino acids, fatty acids, mineral elements,kinds of amino acids, rich in mineral element is a high-quality resources;(2) with hydroxyl radical scavenging rate by single discussion endogenous factor test different exogenous protease enzyme, enzymatic effect under the solid-liquid ratio, pH value, reaction temperature, reaction time conditions too: the endogenous enzyme exogenous protease enzyme as primary and secondary effects: papaya protease> alkaline protease> neutral protease> endogenous enzymes and the solid-liquid ratio 1: 4, pH6, hydrolysis temperature50 ?, reaction time 4h, the digestion is better;(3) based on single factor test results, papain,1: 4 ratio of liquid, further response surface optimization test, get the best hydrolysis process: pH6.4, hydrolysis temperature 54.94 ?, hydrolysis time 4.2h, hydroxyl radical scavenging rate was 67.89%;2.The studuy based on hydrolysis resulting polypeptide solution,by Maillard reaction removing flavoring own doping smell and bitter taste, prepared delightful flavor base. In sensory evaluation,the final pH value, 420 nm absorbance value(A420nm) as an index, to study and optimize the Litopenaeus vannamei s hydrolyzate Maillard reaction process. In sensory evaluation and chroma value index by single factor experiment and orthogonalexperiment and explore vannamei waste hydrolyzate Maillard reaction aroma optimum conditions, the results obtained: 5% reducing sugars( 4% glucose + 1% xylose), amino acid 1%(0.8% + 0.2% glycine, arginine), natural pH, 90 ?, 30 min, sauce flavoring effect is remarkable, but change the final pH value was not significant.3.Maillard reaction base material for the study, their taste for the deployment. Sensory scores and electronic nose for the detection and evaluation index, optimization analysis by single factor experiment and response surface, investigate the effects of salt, sugar,maltodextrin, citric acid added in an amount of shrimp flavor seasoning flavor, to prepare a complex public expectations of shrimp seasoning. The results showed that: the best recipe shrimp flavor seasonings(percentage of seasoning) 25% salt, 10% sugar, maltodextrin and8% 4% citric acid.4.Based on the three indicators(physical and chemical indicators, color, and microbial indicators) discuss quality changes under different storage conditions shrimp seasoning,oriented product development and sales(industrialization, marketization) give favorable theoretical and practical basis.Results obtained:(1)The change of pH is not big under the storage of 0? and 18?, pH value increases with time under normal temperature conditions showed a decreasing trend;(2)The change of shrimp seasoning's water activity is small(0.65~0.68) under different storage conditions, and suitable for storage at room temperature;(3)The salt content, total nitrogen content and the content of Pb, Cd of shrimp seasoning were:2.12mg/g, 3.42g/100 g, 0.27mg/kg and 0.09mg/kg.(4)under the storage of0? and 18?, the total number of colonies almost no, normal temperature increase over time, but is still in the scope of security.E. coli is not checked out.