多菌种混合发酵制备鮥鱼香菇丸的工艺研究  

Process Optimization of Preparation of Meatball of Pelteobagrus fulvidraco and Lentinus edodes Using Multi Strain Mixed Fermentation

作　　者：戴晓娟[1] 王乃馨[1] 李超[1] 刘辉[1] 吴晓萍[1] 

机构地区：[1]徐州工程学院食品工程学院,徐州221111

出　　处：《食品工业》2017年第7期162-166,共5页The Food Industry

基　　金：国家星火计划项目(2013GA690416);徐州工程学院培育项目(XKY2014214)

摘　　要：以鮥鱼为主要原料,通过单因素试验和Box-Behnken试验优化多菌种混合发酵制备鮥鱼丸的最佳工艺,为工业化生产该产品提供依据。试验结果表明:通过Box-Behnken试验得出产品的最佳工艺参数为乳酸菌添加量0.2%,发酵温度32℃,发酵时间2 h,在此参数下实际测得的感官得分为94.6;将鮥鱼制成的调配型鮥鱼丸营养丰富、弹性较好且发酵风味浓郁。Pelteobagrus fulvidraco was the main raw material. The best process of preparation of meatball of Pelteobagrus fulvidraco and lentinus edodes using multi strain mixed fermentation, which provided the basis for the industrial production of the products, was studied through the single factor experiment and Box-Behnken experiment. The results showed that the best process parameters were as followed： amount of lactobacillus 0.2%, fermentation temperature 32℃ and fermentation time 2 h. Under these conditions, the actual measured sensory score was 94.6. The meatball of Pelteobagrusfulvidraco and Lentinus edodes had rich nutrition, good elasticity and rich flavor of fermentation.

关 键 词：多菌种混合发酵 鮥鱼丸 工艺优化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]