鱼露快速发酵技术研究进展  

CURRENT RESEARCHES OF RAPID PROCESS FERMENTATION IN FISH SAUCE

作　　者：陶红丽[1] 朱志伟[1] 曾庆孝[1] 江津津[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品研究与开发》2008年第3期161-165,共5页Food Research and Development

基　　金：广州市科技计划项目(2006C13G0171)

摘　　要：主要从保温发酵、外加酶和富含酶的内脏发酵、外加曲发酵等方面对国内外鱼露的快速发酵工艺研究进行了综合地比较分析。提出解决鱼露快速发酵问题的关键在于结合传统发酵工艺,优化选择保温、外加酶和外加曲等快速发酵工艺,尽量减少或避免不良风味的产生,从而带动整个鱼露产业的发展。This article analyses synthetically current researches of rapid process fermentation in fish sauce by raising temperature, adding exogenous enzymes and viscera which is rich in enzymes, and using soy sauce koji. This paper points out that the key to solve rapid process fermentation is to combine the technics of natural fer- mentation, choose and optimize raising temperature, adding exogenous enzymes and using soy sauce koji, reduce or avoid the form of bad flavor, so drive the development of the whole fish sauce industry.

关 键 词：鱼露 快速发酵 保温 外加酶 外加曲 

分 类 号：TS264[轻工技术与工程—发酵工程]