发酵温度对克氏原螯虾虾酱品质变化影响研究
|
摘要
通过正交试验优化虾酱配方,最终确定了最佳配方:虾粉添加量为800g,水添加量为1500g,乳酸菌添加量为120g,葡萄糖添加量为100g,食盐添加量为150g。在此基础上,分析发酵温度变化对克氏原螯虾虾酱在发酵过程中水分含量、水分活度、菌落总数、pH值、氨基酸态氮、挥发性盐基氮等指标的影响。综合各项指标和感官评价,发酵温度在30℃时虾酱风味形成最丰富,含水量和水分活度适中,整体效果最佳。
In this study,the formula of Procambarus clarkii paste is optimized by orthogonal experiment,and the optimum formula is finally determined as follows:the additive amount of Procambarus clarkii powder is 800 g,the additive amount of water is 1500 g,the additive amount of Lactobacillus is 120 g,the additive amount of glucose is 100 g and the additive amount of salt is 150 g.On this basis,the changes of fermentation temperature on water content,water activity,total number of colonies,pH value,amino acid nitrogen and volatile basic nitrogen of Procambarus clarkii paste during fermentation are analyzed.According to the sensory evaluation,the fermentation temperature is 30℃.At this time,the flavor of Procambarusclarkiipaste is the richest,the water content and water activity are moderate,and the overall effect is the best.
In this study,the formula of Procambarus clarkii paste is optimized by orthogonal experiment,and the optimum formula is finally determined as follows:the additive amount of Procambarus clarkii powder is 800 g,the additive amount of water is 1500 g,the additive amount of Lactobacillus is 120 g,the additive amount of glucose is 100 g and the additive amount of salt is 150 g.On this basis,the changes of fermentation temperature on water content,water activity,total number of colonies,pH value,amino acid nitrogen and volatile basic nitrogen of Procambarus clarkii paste during fermentation are analyzed.According to the sensory evaluation,the fermentation temperature is 30℃.At this time,the flavor of Procambarusclarkiipaste is the richest,the water content and water activity are moderate,and the overall effect is the best.
引文
[1]曾君,陈凤.潜江市小龙虾产业发展探讨[J].现代农业科技,2018(1):226,234.
[2]周妍,闻胜,陈明,等.湖北省市售小龙虾中镉含量及膳食暴露评估[J].公共卫生与预防医学,2018,29(2):52-54.
[3]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.
[4]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.
[5]张娜,孔欣欣,付萌萌.香菇虾酱的研制[J].肉类工业,2016(1):4-7.
[6]戴玲瑛,齐曼婷,王立梅,等.虾酱中间产物细菌群落结构及多样性[J].食品科学,2018,39(22):173-178.
[7]郭玲玲,张海旭.肉类保鲜技术研究进展[J].农业科技与装备,2018(3):63-65.
[8]马国善.食品微生物检验菌落总数测定方法的效果观察[J].中国医药指南,2018,16(20):47-48.
[9]李可人,姜佳君,张弛,等.不同种类食品中pH值测定方法[J].吉林农业,2017(14):106.
[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.
[11]郝治华,李颖.鲜、冻畜禽肉及水产品中挥发性盐基氮含量比较分析[J].西藏科技,2018(7):28-29.
[12]戴萍,李展锐,潘裕,等.温度对传统虾酱发酵过程中安全性品质影响[J].食品科技,2013,38(4):286-290.
[13]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.
[2]周妍,闻胜,陈明,等.湖北省市售小龙虾中镉含量及膳食暴露评估[J].公共卫生与预防医学,2018,29(2):52-54.
[3]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.
[4]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.
[5]张娜,孔欣欣,付萌萌.香菇虾酱的研制[J].肉类工业,2016(1):4-7.
[6]戴玲瑛,齐曼婷,王立梅,等.虾酱中间产物细菌群落结构及多样性[J].食品科学,2018,39(22):173-178.
[7]郭玲玲,张海旭.肉类保鲜技术研究进展[J].农业科技与装备,2018(3):63-65.
[8]马国善.食品微生物检验菌落总数测定方法的效果观察[J].中国医药指南,2018,16(20):47-48.
[9]李可人,姜佳君,张弛,等.不同种类食品中pH值测定方法[J].吉林农业,2017(14):106.
[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.
[11]郝治华,李颖.鲜、冻畜禽肉及水产品中挥发性盐基氮含量比较分析[J].西藏科技,2018(7):28-29.
[12]戴萍,李展锐,潘裕,等.温度对传统虾酱发酵过程中安全性品质影响[J].食品科技,2013,38(4):286-290.
[13]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.