酶法制备螺蛳呈味基料及新型螺蛳粉汤料开发

Enzymatic Preparation of Snail Flavor Base and Development of New River Snail Rice Noodle Soup

摘要:

以螺蛳肉为原料，以水解度为指标，通过蛋白酶筛选、单因素试验和响应面优化确定酶法制备螺蛳呈味基料工艺，并对螺蛳呈味基料的游离氨基酸、总氨基酸和感官风味进行分析，随后以螺蛳呈味基料为基础进行新型螺蛳粉汤料开发研究。结果表明，螺蛳呈味基料最优酶解工艺参数为:胰蛋白酶底质量比0.19%，料液比1:2 g/mL，酶解pH值8.0，酶解温度50℃，酶解时间3 h，此时水解度为26.82%，其最终固形物得率比传统水煮法提高了6.3倍。螺蛳肉呈味基料总体风味良好，鲜味(6.64)突出，鲜甜氨基酸含量占总氨基酸总量的57.48%。新型酶解型汤料配方为：以原汤作为溶解体系（质量分数），螺蛳呈味基料、食盐、白砂糖和味精的添加量分别为25 g/L、3%、1.25%和1.5%。新型酶解型汤料游离氨基酸总量(142.21 mg/100g)和总氨基酸鲜甜氨基酸含量(17.28 g/100g)较传统水煮型(14.25 mg/100g和13.48 g/100g)均显著提升。因此，酶解型螺蛳粉汤料具有更好的风味价值。本研究为螺蛳资源的高效利用及螺蛳粉汤料的品质提升和产业化制备提供了新思路和参考。

Abstract:

The enzymatic preparation process for snail flavor base material was established through a systematic approach involving protease screening, single-factor testing, and response surface optimization with degree of hydrolysis(DH) as the index. Subsequent analyses of the snail flavor base material included examinations of free amino acids, total amino acids, and sensory flavor. Following this, a research initiative was undertaken to develop a novel snail noodle soup using snail flavor base material as the base material. The results indicated that the optimal enzymatic parameters for snail flavor peptides were as follows: trypsin substrate mass ratio of 0.19%, solid-liquid ratio of 1:2 g/mL, enzymatic pH value of 8.0, enzymatic hydrolysis temperature at 50℃, and a 3-hour enzymatic hydrolysis time. Under these conditions, the hydrolysis degree reached 26.82%, resulting in a final solid yield that was 6.3 times higher than that achieved by the traditional boiling method. The flavor base material derived from snail meat exhibited an overall excellent taste, featuring a prominent savory umami (6.64), with umami sweet amino acids constituting a significant 57.48% of the total amino acids. The formulation for the new enzymatic hydrolysis soup is as follows: the original soup serves as the solution system (mass fraction), with the added quantities of flavor base material, salt, sugar, and MSG set at 25 g/L, 3%, 1.25%, and 1.5%, respectively. The total free amino acid content (142.21 mg/100g) and total sweet amino acid content (17.28 g/100g) in the new enzymolysis soup were significantly higher than those in the conventionally boiled soup (14.25 mg/100g and 13.48 g/100g, respectively). Consequently, the enzymolysis-type snail rice noodle soup presents superior flavor value. This research provides novel insights and recommendations for the efficient utilization of snail resources and the enhancement of quality and industrialization in the realm of river snail rice noodle soup.