斑点叉尾鮰鱼露生产工艺研究  

Research on the production technique of fish sauce

作　　者：胡兴[1] 吴标[1] 车科[1] 张永康[1] 黄群[1] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000

出　　处：《中国调味品》2008年第5期66-68,70,共4页China Condiment

摘　　要：以斑点叉尾鮰为原料,采用多酶法制取鱼露。通过正交试验优化酶解工艺条件参数。结果表明,最佳生产工艺条件为:酶解时间3.5h、酶解温度50℃、pH8、酶浓度2%。所得鱼露味道柔和,具有鱼露特殊香气。Using channel catfish as material, a fish sauce was developed with multi--enzymatic method. The processing technology of enzymolysis was optimized by orthogonal experiment. The results indicated that the optimal production technique conditions were enzyme 2%, pH8, temperature 50 ℃, and reaction time 3.5h,the fish sauce was brewed successfully, with a soft smell of fish sauce.

关 键 词：斑点叉尾鮰 多酶法 酶解 鱼露 

分 类 号：TS254.55[轻工技术与工程—水产品加工及贮藏工程]