鱼露制曲工艺优化及对草鱼下脚料的发酵作用
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摘要
使用米曲霉和黑曲霉混合制曲,并用于发酵草鱼下脚料制备鱼露。以种曲中蛋白酶活力值为指标,基于单因素试验结果设计正交试验确定最佳制曲工艺,最佳制曲工艺为:米曲霉与黑曲霉质量比3︰2,接种量0.4%,制曲时间48 h,制曲温度32℃,得到的种曲蛋白酶活力值为1 396±5 U/mL。为分析该种曲对草鱼下脚料的发酵效果,以成品鱼露中氨基酸态氮含量为指标,结果表明食盐添加量10%,种曲添加量15%, 37℃下发酵10 d后制得成品鱼露,其氨基酸态氮含量为0.660±0.014 g/100 mL,符合国家二级酱油标准。总酸含量为0.136±0.004 g/100 mL,符合国标规定总酸含量要求。鱼露呈暗红色,无悬浮物和沉淀物,具有鱼露所固有香味,口感咸鲜,味道鲜美。表明该鱼酱油种曲能够实现发酵草鱼下脚料制备鱼露的目的。
The fermentation of the footer of grass carp was researched by adopting the Aspergillus oryzae and Aspergillus niger for koji-making. Using the contents of protease viability as indexes, based on the experimental results of single factor, orthogonal experimental design was conducted to determine the optimum koji making process, the results showed that the optimum koji making process was as follows: mass ratio of Aspergillus oryzae and Aspergillus niger 3︰2, inoculation amount 0.4%, koji making time 48 h, koji making temperature 32 ℃, and the activity value of protease obtained from Aspergillus niger was 1 396±5 U/mL. Using the content of amino acid nitrogen in fish sauce product as the index, to analyze the fermentation effect on grass carp scraps of koji, results showed that the salt concentration of 10%, koji of 15%, fermentation temperature of 37 ℃ after 10 d fermentation produced fish sauce, the amino nitrogen content was 0.660±0.014 g/100 mL, with two national indicators of soy sauce. The total acid content was 0.136±0.004 g/100 mL, which meets the requirements of the total acid content stipulated by the national standard. The fish sauce was dark red; Without the suspended solids and sediment with fish sauce, and had inherent flavor, salty delicious taste. It was showed that the fish liquid koji-making could reach fish sauce from the footer of grass carp.
The fermentation of the footer of grass carp was researched by adopting the Aspergillus oryzae and Aspergillus niger for koji-making. Using the contents of protease viability as indexes, based on the experimental results of single factor, orthogonal experimental design was conducted to determine the optimum koji making process, the results showed that the optimum koji making process was as follows: mass ratio of Aspergillus oryzae and Aspergillus niger 3︰2, inoculation amount 0.4%, koji making time 48 h, koji making temperature 32 ℃, and the activity value of protease obtained from Aspergillus niger was 1 396±5 U/mL. Using the content of amino acid nitrogen in fish sauce product as the index, to analyze the fermentation effect on grass carp scraps of koji, results showed that the salt concentration of 10%, koji of 15%, fermentation temperature of 37 ℃ after 10 d fermentation produced fish sauce, the amino nitrogen content was 0.660±0.014 g/100 mL, with two national indicators of soy sauce. The total acid content was 0.136±0.004 g/100 mL, which meets the requirements of the total acid content stipulated by the national standard. The fish sauce was dark red; Without the suspended solids and sediment with fish sauce, and had inherent flavor, salty delicious taste. It was showed that the fish liquid koji-making could reach fish sauce from the footer of grass carp.
引文
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[16]谢善慈,杨瑞.米曲霉制曲条件的研究[J].酿酒科技,2009(3):43-45.
[17]许彬,李慧星,李斌,等.响应面法优化杏鲍菇曲制曲条件[J].中国酿造, 2017, 36(10):114-119.
[18]天津市副食调料公司,天津市调味品研究所.鱼露SB/T10324—1999[S].北京:中国标准出版社, 1999.
[19]张豪,章超桦,曹文红.鱼酱油曲的制备工艺优化及其对蓝圆鰺的发酵作用[J].食品工业科技, 2014, 35(14):215-220.
[20]周敏,袁美兰,陈丽丽,等.淡水鱼加工副产物低盐鱼露生化特性的研究[J].中国调味品, 2017, 42(1):18-22.
[2]陈之瑶,张业辉,唐道邦,等.不同速酿工艺生产鱼露的非挥发性成分比较[J].现代食品科技, 2016, 32(1):261-265.
[3]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.
[4]上海酿造科学研究所.发酵调味品生产技术[M].北京:中国轻工业出版社, 1999.
[5]靳文生.酱油多菌种制曲改善酶系组成的研究[J].现代食品科技, 2011, 27(8):977-979.
[6]上海酿造科学研究所.蛋白酶活力测定:SB/T 10317—1999[S].北京:中国标准出版社, 1999.
[7]中华人民共和国国家卫生和计划生育委员会.食品中氨基酸态氮含量的测定:GB/T 5009.39—2016[S].北京:中国标准出版社, 2003.
[8]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.食品中总酸的测定:GB/T 12456—2008[S].北京:中国标准出版社, 2008.
[9]朱志伟.鱼露的理化性质变化[J].食品与生物技术, 2010,29(1):42.
[10]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品微生物学检验菌落总数测定:GB4789.2—2016[S].北京:中国标准出版社, 2016.
[11]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品微生物学检验大肠菌群计数:GB4789.3—2016[S].北京:中国标准出版社, 2016.
[12]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品微生物学检验金黄色葡萄球菌检验:GB 4789.10—2016[S].北京:中国标准出版社, 2016.
[13]李保英,姜佳丽,蒋予箭.酱油生产中应用米曲霉和黑曲霉混合制曲的探索[J].中国酿造, 2011, 30(12):70-74.
[14]闫冬梅,邓远均,刘凯,等.采用多菌种酿造酱油技术及应用于工业生产的研究进展[J].现代食品,2018:142-146.
[15]翟玮玮.酱油多菌种制曲工艺条件研究[J].中国酿造,2005, 24(10):37-39.
[16]谢善慈,杨瑞.米曲霉制曲条件的研究[J].酿酒科技,2009(3):43-45.
[17]许彬,李慧星,李斌,等.响应面法优化杏鲍菇曲制曲条件[J].中国酿造, 2017, 36(10):114-119.
[18]天津市副食调料公司,天津市调味品研究所.鱼露SB/T10324—1999[S].北京:中国标准出版社, 1999.
[19]张豪,章超桦,曹文红.鱼酱油曲的制备工艺优化及其对蓝圆鰺的发酵作用[J].食品工业科技, 2014, 35(14):215-220.
[20]周敏,袁美兰,陈丽丽,等.淡水鱼加工副产物低盐鱼露生化特性的研究[J].中国调味品, 2017, 42(1):18-22.