酱油曲发酵鱼露工艺的研究  

Study on Fish Sauce Fermentation by Soy Sauce Koji

作　　者：李河 李建科[1] LI He;LI Jian-ke(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi＇an 710119, China)

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710119

出　　处：《中国调味品》2018年第5期116-120,共5页China Condiment

摘　　要：以淡水鱼下脚料为原料,经酱油曲发酵数天后制成的低盐速酿鱼露,并对其工艺进行研究。所制得鱼露产品经30天发酵后,最终的各项指标为氨基酸态氮含量1.25g/dL;总酸含量1.70g/dL;食盐的含量11.01g/dL;挥发性盐基氮182mg/dL;可溶性总氮含量0.212g/dL;无盐固形物含量10.8g/dL;非酶褐变指数为0.948;pH值5.09。根据鱼露行业标准SB/T 10324-1999,符合鱼露的生产要求。An accelerated fermentation technology is investigated to prepare low-salt fish sauce with fresh water fish scraps and soy sauce koji as materials.The fermentation time is 30 days.The final indicators are as follows：amino nitrogen content is 1.25 g/dL,total acid content is 1.70 g/dL,salt content is 11.01 g/dL,volatile basic nitrogen is 182 mg/dL,soluble total nitrogen content is0.212 g/dL,salt-free solids content is 10.8 g/dL,non-enzymatic browning index is 0.948,pH value is5.09.According to the fish sauce industry standard SB/T 10324-1999,the results conform to the requirements of fish sauce production.

关 键 词：鱼露 酱油曲 淡水鱼 下脚料 发酵 

分 类 号：TS205.5[轻工技术与工程—食品科学]