草鱼下脚料制备鱼酱油的酶解工艺优化
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摘要
该研究以草鱼下脚料为原料,研究酶快速发酵鱼味酱油的工艺。在研究酶的添加量、酶解温度、酶解时间和固液比对鱼酱油品质影响的基础上,对鱼味酱油酶解工艺进行正交试验,确定最佳工艺条件。结果表明该鱼味酱油的最佳酶解工艺为:酶的添加量0.3%,酶解温度50℃,酶解时间1 h,固液比1∶0.75。在此条件下加工的鱼味酱油呈透明橙红色;具有鱼味酱油固有香味,无异味和臭味;口感咸鲜,入口滑爽。
The technology of enzymatic rapid fermentation of fish sauce with grass carp wastes is studied. On the basis of studying the effects of enzyme dosage, enzymatic hydrolysis temperature, enzymatic hydrolysis time and solid-liquid ratio on the quality of fish sauce, the enzymatic hydrolysis process of fish sauce is carried out by orthogonal test to determine the optimum technological conditions. The results show that the optimum enzymatic hydrolysis technology of fish sauce is as follows: the additive amount of enzyme is 0.3%, the enzymatic hydrolysis temperature is 50 ℃, the enzymatic hydrolysis time is 1 h, and the solid-liquid ratio is 1∶0.75. Under these conditions, the processed fish sauce is transparent orange red,it has the inherent fragrance of fish sauce, without peculiar smell and odor, the taste is salty, delicious and smooth.
The technology of enzymatic rapid fermentation of fish sauce with grass carp wastes is studied. On the basis of studying the effects of enzyme dosage, enzymatic hydrolysis temperature, enzymatic hydrolysis time and solid-liquid ratio on the quality of fish sauce, the enzymatic hydrolysis process of fish sauce is carried out by orthogonal test to determine the optimum technological conditions. The results show that the optimum enzymatic hydrolysis technology of fish sauce is as follows: the additive amount of enzyme is 0.3%, the enzymatic hydrolysis temperature is 50 ℃, the enzymatic hydrolysis time is 1 h, and the solid-liquid ratio is 1∶0.75. Under these conditions, the processed fish sauce is transparent orange red,it has the inherent fragrance of fish sauce, without peculiar smell and odor, the taste is salty, delicious and smooth.
引文
[1]吴涛.淡水鱼下脚料的研究与利用进展[J].长江大学学报(自然科学版),2009,6(3):79-83.
[2]孔繁东,李跃,祖国仁,等.低值鱼及下脚料的加工与综合利用[J].中国酿造,2008,27(24):21-24.
[3]孙美琴.鱼露的风味及快速发酵工艺研究[J].现代食品科技,2006,22(4):280-283.
[4]朱志伟,曾庆孝,阮征,等.鱼露及加工技术研究进展[J].食品与发酵工业,2006,32(5):99-100.
[5]Dohmoto N.Development of a new type fish sauce using the soy sauce fermentation method[J].Nippon Suisan Gakkaishi,2001,67(6):1103-1109.
[6]SB/T 10326—1999,无盐固形物测定法[S].
[7]GB 5009.5—2016,食品中蛋白质的测定[S].
[8]GB 5009.235—2016,食品中氨基酸态氮的测定[S].
[9]GB 4789.2—2016,食品微生物学检验菌落总数测定[S].
[10]GB 4789.3—2016,食品微生物学检验大肠菌群计数[S].
[11]绍伟,王栋,陈菽,等.淡水鱼下脚料速酿鱼露及脱腥技术初探[J].食品研究与开发,2006,127(11):142-144.
[12]张雪花,齐凤兰,陈舜胜,等.鲢鱼露发酵工艺的研究[J].食品与发酵工业,2011,27(1):37-41.
[13]侯温甫,黄泽元,汪秀文,等.淡水鱼加工下脚料速酿低盐鱼露的工艺研究[J].食品科学,2009,30(23):324.
[14]GB 18186—2000,酿造酱油[S].
[15]GB 2717—2018,酱油[S].
[2]孔繁东,李跃,祖国仁,等.低值鱼及下脚料的加工与综合利用[J].中国酿造,2008,27(24):21-24.
[3]孙美琴.鱼露的风味及快速发酵工艺研究[J].现代食品科技,2006,22(4):280-283.
[4]朱志伟,曾庆孝,阮征,等.鱼露及加工技术研究进展[J].食品与发酵工业,2006,32(5):99-100.
[5]Dohmoto N.Development of a new type fish sauce using the soy sauce fermentation method[J].Nippon Suisan Gakkaishi,2001,67(6):1103-1109.
[6]SB/T 10326—1999,无盐固形物测定法[S].
[7]GB 5009.5—2016,食品中蛋白质的测定[S].
[8]GB 5009.235—2016,食品中氨基酸态氮的测定[S].
[9]GB 4789.2—2016,食品微生物学检验菌落总数测定[S].
[10]GB 4789.3—2016,食品微生物学检验大肠菌群计数[S].
[11]绍伟,王栋,陈菽,等.淡水鱼下脚料速酿鱼露及脱腥技术初探[J].食品研究与开发,2006,127(11):142-144.
[12]张雪花,齐凤兰,陈舜胜,等.鲢鱼露发酵工艺的研究[J].食品与发酵工业,2011,27(1):37-41.
[13]侯温甫,黄泽元,汪秀文,等.淡水鱼加工下脚料速酿低盐鱼露的工艺研究[J].食品科学,2009,30(23):324.
[14]GB 18186—2000,酿造酱油[S].
[15]GB 2717—2018,酱油[S].