发酵型猪骨调味料的研制  

Development and preparation of fermented pig bone sauce

作　　者：杨锋[1] 任仙娥[1] 黄永春[1] 张水华[2] 

机构地区：[1]广西工学院生物与化学工程系,柳州545006 [2]华南理工大学轻工与食品学院,广州510640

出　　处：《食品科技》2007年第9期154-156,共3页Food Science and Technology

摘　　要：利用瑞士乳杆菌发酵猪骨酶解液制备发酵型猪骨调味料。结果表明,发酵工艺条件为液体种子种龄9h、接种量9%、发酵温度40℃、发酵时间18h,得到的发酵液苦味消失、氨基态氮含量增加、猪骨风味增强。此发酵液经调配得到发酵型猪骨调味料。This article researched pig bone enzymatic hydrolyzate was fermented by lactobacillus helveticus to prepare pig bone sauce. The result showed the optimum fermentation technology condition was liquid seed age 9h, seeding amount 9%, temperature 40℃, fermentation time 18h. After fermentation, the bitterness of pig bone enzymatic hydrolyzate disappeared, the content of free amino acid increased and the pig bone flavor was enhanced. Fermented pig bone sauce was prepared with this hydrolyzate.

关 键 词：瑞士乳杆菌 发酵 猪骨 调味料 

分 类 号：TS201.1[轻工技术与工程—食品科学]