鱼露快速发酵工艺的研究  

Technology of Accelerated Fermentation of Fish Sauce

作　　者：黄紫燕[1] 晁岱秀[1] 朱志伟[1] 曾庆孝[1] 刘敏仪[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：《现代食品科技》2010年第11期1207-1211,1228,共6页Modern Food Science and Technology

基　　金：广东省科学技术厅农业攻关计划(2007A020100001-8);广东省海洋渔业科技推广专项项目(A200899103)

摘　　要：本论文提出了通过前期高盐酶解、中期加曲自然发酵、后期高盐保温的分段式鱼露快速发酵工艺,并着重研究酶解在分段式快速发酵工艺中的影响,结果表明,采用分段式快速发酵工艺,不仅其总可溶性氮、氨基酸态氮、游离氨基酸含量增长较快,发酵15d时其含量已超过国家一级鱼露标准,经后期高盐保温后其风味、体态、颜色均较好。前期酶解采用先加Alcalase2.4L蛋白酶再加Papain蛋白酶经分段式发酵后取得最佳风味。采用本方法与传统方法相比,可以使鱼露发酵时间从三年缩短为一年。A sectional type fermentation of fish sauce was presented in this research,which contained high-salt zymohydrolysis in previous period,natural fermentation with adding koji in the middle period,and high-salt heat preservation in the later period.Especially,the impact of zymohydrolysis on this process was investigated.The results showed that the total soluble nitrogen（TSN）,amino-acid nitrogen（AAN）,free amino acid increased quickly and their contents reached the standard of first level when fermented for 15 days.The flavor and color became better after heating preservation.The products achieved the best flavor with adding Alcalase 2.4L and then adding Papain in the previous period.Compared with natural fermentation,this process showed shorter the fermentation time（from 3 years to 1 year）.

关 键 词：鱼露 分段式 快速发酵 酶解 风味 

分 类 号：TS254.3[轻工技术与工程—水产品加工及贮藏工程]