利用罗非鱼加工废弃物生产固体鱼鲜调味品的研究  

Studies on producing fish powder condiment by processed tilapia by-products

作　　者：张巧[1] 李永成[1] 易美华[1] 申眩日[1] 

机构地区：[1]海南大学食品学院,海口570228

出　　处：《中国调味品》2011年第9期80-82,96,共4页China Condiment

基　　金：科技部科技人员服务企业行动项目(2009GJE200227)

摘　　要：将罗非鱼加工废弃物打浆成鱼糜,与香辛料加水一起熬煮2h过滤得鱼汤。鱼糜与麸皮按1∶1混合制成培养基培养黄曲霉48h,然后用0.5%盐水浸提获得曲酶液,鱼渣用曲酶液水解,固液比1∶1,50℃水解8h,可获得96.4%的蛋白质利用率。鱼汤汁与曲酶酶解液混合,然后加淀粉等造粒得到鱼鲜味浓厚的固体调味料。Refining the tilapia by-products to surimi,fish soup was made by cooking the surimi and spice for 2 h.A enzyme complex was get through culturing Aspergillus oryzae with the medium consist of the surimi and wheat bran（ration of 1∶1,w/w） and extracting the medium with 0.5% NaCl.Under the enzyme complex hydrolysis conditions of 8 h,50 ℃ and 1∶1 solid-liquid ration with the cooked surimi residues,the protein utilization rate of the cooked surimi residues was 96.4%.Finely,mixing the fish soup and the enzyme hydrolysate of cooked fish residues,granulating powder of the mixture by adding starch etc,a fish powder condiment with dense fish taste was obtained.

关 键 词：固体鱼鲜调味料 黄曲酶 酶解 罗非鱼 

分 类 号：TS264.2[轻工技术与工程—发酵工程]