研究了酸水解和蛋白酶处理南美白对虾虾壳软化的最佳工艺,以对虾虾壳穿刺峰值和虾壳拉伸强度作为质构指标,通过单因素和正交试验优化虾壳的软化工艺,并开发出软壳虾制品。结果表明:酸水解和蛋白酶处理的最佳条件为5%的乙酸处理4h,再经3%的木瓜蛋白酶,温度为60℃,pH为5.7条件下浸泡2h后虾壳的软化效果达到最佳,穿刺峰值和拉伸强度值分别为1124g和56g,且虾体营养与风味较好。

The processes of the softening shrimp shell by acid and protease treatments were studied.The values of puncturable peak and tensile strength for the shrimp shell were determined as the parameters for optimizing.Single factor experiments and orthogonal experiments were carried out for optimizing.The results showed that the optimum process was: room temperature for 4h with 5% acetic acid,then treated with 3% Papain at 60℃,pH 5.7 for 2h.The values of punctureable peak and tensile strength were 1124g and 56g,respectively.The shrimp showed good chewing and taste under the optimum process.