香辣虾酱配方优化及其发酵品质变化研究
|
摘要
以香辣虾酱为研究对象,通过正交实验优化最佳配方,并测定不同发酵温度香辣虾酱的理化指标变化,探讨发酵温度对其发酵品质的影响及食用安全性。研究结果表明:鲜虾肉700 g、辣椒300 g、食盐200 g、乳酸菌110 g、葡萄糖110 g为香辣虾酱的最佳配方;不同发酵温度对香辣虾酱水分含量、pH值、氨基酸态氮等指标有一定影响,发酵温度35℃时,香辣虾酱风味最佳,成品感官品相最优;不同发酵温度下发酵25天香辣虾酱菌落总数、霉菌数、大肠杆菌数量以及致病菌等指标均符合行业生产标准及国家卫生标准,具有食用安全性。
Taking spicy shrimp paste as the research object, the optimum formula is optimized by orthogonal experiment, and the changes of physical and chemical indexes of spicy shrimp paste at different fermentation temperatures are determined. The effects of fermentation temperature on its fermentation quality and food safety are discussed. The results show that 700 g fresh shrimp meat, 300 g chilli, 200 g salt, 110 g lactic acid bacteria and 110 g glucose are the optimum formulation of spicy shrimp paste,different fermentation temperatures have certain effects on water content, pH value, amino acid nitrogen and other indicators of spicy shrimp paste. When the fermentation temperature is 35 ℃, the flavor of spicy shrimp paste is the best, and the sensory quality of spicy shrimp paste products is the best.The total number of colony, mould, E.coli and pathogenic bacteria of spicy shrimp paste fermented at different temperatures for 25 days all meet the industry production standards and national health standards, and are safe to eat.
Taking spicy shrimp paste as the research object, the optimum formula is optimized by orthogonal experiment, and the changes of physical and chemical indexes of spicy shrimp paste at different fermentation temperatures are determined. The effects of fermentation temperature on its fermentation quality and food safety are discussed. The results show that 700 g fresh shrimp meat, 300 g chilli, 200 g salt, 110 g lactic acid bacteria and 110 g glucose are the optimum formulation of spicy shrimp paste,different fermentation temperatures have certain effects on water content, pH value, amino acid nitrogen and other indicators of spicy shrimp paste. When the fermentation temperature is 35 ℃, the flavor of spicy shrimp paste is the best, and the sensory quality of spicy shrimp paste products is the best.The total number of colony, mould, E.coli and pathogenic bacteria of spicy shrimp paste fermented at different temperatures for 25 days all meet the industry production standards and national health standards, and are safe to eat.
引文
[1]步营,胡显杰,刘波,等.香辣即食虾酱的研制开发[J].中国调味品,2018,43(8):72-75.
[2]史博文,孙维维,薛长湖,等.酶在南极磷虾高值化利用中的研究进展[J].食品工业科技,2018,39(13):320-324.
[3]于慧,刘海梅,王静,等.低盐虾酱品质动力学模型的建立[J].食品科学,2017,38(18):17-21.
[4]史海鹏,解茹越,郑捷.复合型虾酱粉调味料的研制[J].食品研究与开发,2016,37(16):51-54.
[5]吕欣然,李莹,马欢欢,等.传统锦州虾酱中产蛋白酶嗜盐菌的分离与鉴定[J].食品工业科技,2016,37(7):121-125,136.
[6]连鑫.传统虾酱中风味微生物的分离及快速发酵技术的研究[D].湛江:广东海洋大学,2014.
[7]Yunxiu H,Xiaodan W,Yaoxuan C,et al.Sensor-array-based evaluation and grading of beef taste quality[J].Meat Science,2017,129:38-42.
[8]张振玲,Genya Watanabe.日本商品猪腰肉系水力与肌内脂肪含量的关系[J].猪业科学,2018,35(10):24-25.
[9]王利,周海娇,初歆,等.微生物发酵工艺及其控制简述[J].化工管理,2017(8):80.
[10]马艳莉,刘鑫硕,冷雪峰,等.虾头酱油发酵工艺及产品品质研究[J].中国食品学报,2018,18(9):159-166.
[2]史博文,孙维维,薛长湖,等.酶在南极磷虾高值化利用中的研究进展[J].食品工业科技,2018,39(13):320-324.
[3]于慧,刘海梅,王静,等.低盐虾酱品质动力学模型的建立[J].食品科学,2017,38(18):17-21.
[4]史海鹏,解茹越,郑捷.复合型虾酱粉调味料的研制[J].食品研究与开发,2016,37(16):51-54.
[5]吕欣然,李莹,马欢欢,等.传统锦州虾酱中产蛋白酶嗜盐菌的分离与鉴定[J].食品工业科技,2016,37(7):121-125,136.
[6]连鑫.传统虾酱中风味微生物的分离及快速发酵技术的研究[D].湛江:广东海洋大学,2014.
[7]Yunxiu H,Xiaodan W,Yaoxuan C,et al.Sensor-array-based evaluation and grading of beef taste quality[J].Meat Science,2017,129:38-42.
[8]张振玲,Genya Watanabe.日本商品猪腰肉系水力与肌内脂肪含量的关系[J].猪业科学,2018,35(10):24-25.
[9]王利,周海娇,初歆,等.微生物发酵工艺及其控制简述[J].化工管理,2017(8):80.
[10]马艳莉,刘鑫硕,冷雪峰,等.虾头酱油发酵工艺及产品品质研究[J].中国食品学报,2018,18(9):159-166.