响应面法优化罗非鱼干制汤汁速酿鱼露工艺  

Fast-fermentation technology of fish sauce from remained soup with tilapia-drying process by response surface analysis

作　　者：王颖[1] 施瑞城[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《中国酿造》2016年第4期69-73,共5页China Brewing

摘　　要：以罗非鱼干制余留的鱼汤为主要原料,采用快速发酵法研究其鱼露发酵工艺,并按响应面试验设计方法优化其发酵工艺。结果表明,最佳发酵工艺条件为发酵温度42℃、加盐量10%、大豆固体曲添加量22%、还原糖添加量3%(木糖∶葡萄糖=1∶4)、料液比1∶1(g∶m L)、发酵时间9 d,最优工艺条件下所得样品中氨基酸态氮含量为0.763 g/100 m L。Using the remained tilapia soup with tilapia-drying process as raw material, the fast-fermentation technology of fish sauce was researched. And then the technology of fish sauce was improved by response surface analysis. The results showed that the optimal fermentation condition was fermentation temperature 42 ℃, salt addition 10%, soybean solid koji 22%, reducing sugar 3% （xylose：glucose=1：4）, solid-liquid ratio 1：1 （g：ml） and fermentation time 9 d. The amino acid nitrogen content of the product was 0.763 g/100 ml at the optimal condition.

关 键 词：罗非鱼干制汤汁 鱼露 响应面 氨基酸态氮 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]