酸鱼自然发酵工艺研究  

Natural fermentation process of sour fish

作　　者：王华娟[1] 刘章武[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023

出　　处：《中国酿造》2015年第4期165-168,共4页China Brewing

基　　金：研究生创新基金项目(2014cx015)

摘　　要：以草鱼为原料自然发酵制作酸鱼,通过单因素及正交试验对影响酸鱼品质的因素食盐用量、小米用量、腌制时间和发酵时间进行优化。最终确定最佳工艺条件为食盐用量8%,小米用量15%,腌制时间20h,发酵时间50 d。按照此工艺条件制作的酸鱼氨基酸态氮值较高0.160 4g/100g,感官评分91分,产品鲜味浓郁。Grass carp was used to produce sour fish by natural fermentation. The optimal fermentation process was determined by single factor test and orthogonal test with salt content, millet content, curing time and fermentation time as evaluation indexes. The optimal fermentation conditions were as follows： salt content 8%, millet content 15%, curing time 20 h, fermentation time 50 d. Under these conditions, the amino nitrogen content of sour fish was 0.160 4 g/100 g, the sensory evaluation score was 91, and the product was with bright color and strong umami flavor.

关 键 词：酸鱼 自然发酵 工艺 

分 类 号：TS205.5[轻工技术与工程—食品科学]