摘要
为了提高蟹类资源利用率,对细点园趾蟹加工过程中的蒸煮液进行了营养成分分析。结果表明,蛋白质含量为8.23%,其氨基酸总量为16.14%,其中必需氨基酸占氨基酸总量的25%,鲜味氨基酸占氨基酸总量的44%。并采用L_（16）（4~5）正交试验设计对其加工工艺进行优化,其最佳的工艺条件为：食盐,白砂糖,变性淀粉,姜粉,味精分别为9%,5%,1%,0.2%,4%,制成的海鲜调味汁口感好,具有浓郁的海鲜风味,且营养丰富。
Aimed at improving the utilization of crab, the nutritional composition in the cooking liquid was analyzed. The results showed that crude protein was 8.23%, the amount of amino acids was 16.14%, in which the essential amino acids and delicious amino acids percentages of total amino acid was were 25% and 44%. The process conditions was optimum by L16（4S） orthogonal experimental design, the best condition showed that： salt, sugar, modified starch, ginger powder, monosodium glutamate were 9%, 5%, 1%, 0.2%, 4%. the nutritious product throw off a good flavor and contained many nutritional components.
出处
《食品工业》
北大核心
2013年第2期104-107,共4页
The Food Industry
基金
浙江省科技厅项目(2011C12041)
浙江省大学生科技创新活动计划(新苗人才计划)
项目(2011R4111013)
关键词
细点园趾蟹
蒸煮液
营养成分
氨基酸
调味汁
crab
cooking liquid
nutritional components
amino acid
seafood condiment
