鳀鱼鱼露的加曲、分段速酿工艺  

Study on Rapid Brewing of Engraulis japonicus Sauce Through Adding Koji and Adding Salt by Subsection

作　　者：杨颖[1] 陆胜民[1] 陈剑兵[1] 郑美瑜[1] 邢建荣[1] 

机构地区：[1]浙江省农业科学院食品加工研究所,浙江杭州310021

出　　处：《食品与发酵工业》2009年第11期87-91,共5页Food and Fermentation Industries

摘　　要：为克服以往速酿产品风味较差的缺陷,在保证质量与风味的前提下缩短鳀鱼鱼露的发酵周期,采用加曲、分段加盐的生产工艺,以自行筛选的1株米曲霉为发酵菌种,以大米为载体制备种曲,对鳀鱼进行预处理,以两步加盐法替代传统的一次加盐法。研究结果表明,所制种曲活力旺盛,适合接种量为80 g/kg;未破腹鳀鱼与破腹鳀鱼分别在200 g/L、250 g/L的盐水中预处理5 min,能够预防腐烂,降低初次加盐量,加速鱼露生产速度;发酵体系的适宜培养温度为45℃;控制初次加盐量为100 g/kg,发酵时间为3 w,之后使补足盐量达到250 g/kg,第20周即可结束主发酵。加曲、分段加盐工艺能够有效缩短鳀鱼鱼露的发酵周期,所得产品各项理化指标符合国家标准。On the pre-condition of ensuring nice flavor and quality, to improve prevenient technology for rapid brewing and shorten the producing period of Engraulis japonicus sauce, the technology of adding koji and subsection addition of salt was developed. The seed koji was prepared using rice and one Aspergillus oryzae strain screened in our lab. Engraulis japonicus was treated in advance and salt was added in two steps as the replacement of one addition in the traditional method. Our results indicated that the koji grew nice in the fermentation system, it＇ s suitable adding content was 80 g/kg. The belly-unbroken fishes and those belly-broken ones were pretreated in brine of 200 g/L and 250 g/L for 5 min, respectively, which could prevent putridity and decrease initial salt-adding content. The appropriate fermentation temperature for Engraulis japonicus sauce was 45℃. 100 g/kg salt was added at the first time, and then complemented to 250 g/kg after 3 weeks. The main fermentation could end on the 20th week. The fermentation period of Engraulis japonicus sauce could be shortened effectively through koji-adding and subsection addition of salt technology, while it＇s physical and chemical indexes were in accordance with national standards.

关 键 词：鳀鱼 鱼露 预处理 加曲 分段加盐 速酿 

分 类 号：TS264[轻工技术与工程—发酵工程]