淡水鱼加工副产物低盐风味鱼露速酿工艺的优化  

Optimization of Instant Brewing Technology of Low-salt Fish Sauce Using Freshwater Fish Processing By-products

作　　者：周敏 吴朝朝 杜雨芊 袁美兰 陈丽丽 赵利 ZHOU Min WU Zhao-zhao DU Yu-qian YUAN Mei-lan CHEN Li-li ZHAO Li(College of Life Science, Jiangxi Science and Technology Normal University, Branch of National Research and Development Center on Freshwater Fish Processing Technology, Nanchang 330013, China Food and Cosmetics Administration of Nanchang, Nanchang 330038, China)

机构地区：[1]江西科技师范大学生命科学学院,国家淡水鱼加工技术研发分中心,南昌330013 [2]南昌市食品化妆品监督所,南昌330038

出　　处：《中国调味品》2017年第10期11-14,19,共5页China Condiment

基　　金：南昌市农业科技支撑计划(洪财企[2012]80号);江西省现代农业产业技术体系建设专项资金资助

摘　　要：主要以淡水鱼加工副产物为原料,采用分段加盐法酿造低盐风味鱼露,探讨了时间、温度、加酶量、加曲量和初始pH对发酵过程中氨基酸态氮(AA-N)含量的影响,且在单因素的基础上采用正交试验对工艺进行优化。结果表明发酵工艺的最佳条件为:发酵温度50℃,加曲量20%,加酶量0.1%,初始pH 6.0;各个因素对氨基酸态氮(AA-N)的含量均有显著性影响,影响顺序为:加曲量>初始pH>发酵温度>加酶量;在最佳发酵条件下鱼露中的氨基酸态氮含量为1.396g/dL。Study low-salt fish sauce produced by by-products from the production of freshwater fish and adopt the piecewise salt method. The effect of fermentation time, fermentation temperature, enzyme concentration, koji content and initial pH on amino acid nitrogen （AA-N） during fermentation is evaluated. Moreover, the technology is optimized through single factor and orthogonal experiments, the fermentation conditions determined as fermentation temperature of 50 ℃, 20 % koji, 0.1%enzyme and initial pH 6.0. Various factors have significant effects on the content of amino acid nitrogen （AA-N）. The influence order is the amount of koji〉initial pH〉temperature〉additive amount of enzyme. Under the optimum conditions, the content of amino acid nitrogen in fish sauce is up to 1.396 g/dL.

关 键 词：淡水鱼加工副产物 低盐鱼露 快速发酵 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]