以池沼公鱼为原料生产鱼露前期发酵的工艺探索  

Fish sauce production via fermentation of pond smelt

作　　者：张晓帆[1] 刘学军[1] 

机构地区：[1]吉林农业大学食品学院,吉林长春130118

出　　处：《中国酿造》2010年第7期148-151,共4页China Brewing

摘　　要：以池沼公鱼为原料研制鱼露。通过单因素和正交试验,确定池沼公鱼鱼露发酵的最佳工艺参数。试验结果表明,固体麸曲加入量为20%,加盐量为10%,加水比例为1∶0.5,发酵温度为40℃时,氨基酸态氮的含量最高,可达1.05g/100mL.在经过后熟、增香、脱腥,所得产品鲜味浓郁、口味良好、具有一定的营养价值。Fish sauce was produced via fermentation of pond smelt. With single factor tests and orthogonal tests, the optimum fermentation parameters were confirmed. The results showed that the highest content of amino-nitrogen was 1.05g/100mL when the fermentation was conducted at 40℃ when 20% bran koji and 10% salt were added, and the water proportion was 1：0.5. The fish sauce products possessed intense delicious seafood flavor with a better nutritive value after aging, flavor enhancement and deodorizing.

关 键 词：池沼公鱼 鱼露 发酵 

分 类 号：TS264.2[轻工技术与工程—发酵工程]