鱼露外加酶工艺的探讨  

Inquiries about External Enzyme Technique of Fish-Sauce

作　　者：黄椿鉴[1] 傅红[1] 汪少芸[1] 饶平凡[1] 李珑 

机构地区：[1]福州大学生物与食品科学工程系

出　　处：《福州大学学报（自然科学版）》1997年第4期119-121,共3页Journal of Fuzhou University(Natural Science Edition)

基　　金：福建省自然科学基金

摘　　要：通过对鱼露外加酸发酵及自然发酵过程中氨基态氮、挥发性盐基氨的分析，可比较出鱼露在外加酶发酵及自然发酵过程中的成分变化．以市售优质天然鱼露作对照，检测外加酶鱼露产品的氨基酸及多肽的组成，得出了外加酶发酵的意义．Through the analysis of amino nitrogen and volatile saline nitrogen about external enzyme fermentation and internal enzyme fermentation, fish-sauce's content changes during external and internal fermentation can be obtained. Compared with excellent fish-sauce for sale, the amino acid and peptide of fish-sauce by external enzyme fermentation are determined, and the significance about external enzyme fermentation is got. Meanwhile, the research on fish-sauce's later stage mature and reducing it's harmful content is very important.

关 键 词：鱼露 酶 发酵 工艺 调味品 制备 

分 类 号：TS264.29[轻工技术与工程—发酵工程]