草鱼下脚料制备鱼酱油的酶解工艺优化  

Optimization of Enzymatic Hydrolysis Process for Preparation of Fish Sauce with Grass Carp Wastes

作　　者：王正云[1] 蒋慧亮[1] 渠柳柳 WANG Zheng-yun;JIANG Hui-liang;QU Liu-liu(Jiangsu Agri-animal Husbandry Vocational College, Taizhou 225300, China)

机构地区：[1]江苏农牧科技职业学院

出　　处：《中国调味品》2019年第6期88-91,共4页China Condiment

摘　　要：该研究以草鱼下脚料为原料,研究酶快速发酵鱼味酱油的工艺。在研究酶的添加量、酶解温度、酶解时间和固液比对鱼酱油品质影响的基础上,对鱼味酱油酶解工艺进行正交试验,确定最佳工艺条件。结果表明该鱼味酱油的最佳酶解工艺为:酶的添加量0.3%,酶解温度50℃,酶解时间1h,固液比1∶0.75。在此条件下加工的鱼味酱油呈透明橙红色;具有鱼味酱油固有香味,无异味和臭味;口感咸鲜,入口滑爽。The technology of enzymatic rapid fermentation of fish sauce with grass carp wastes is studied. On the basis of studying the effects of enzyme dosage, enzymatic hydrolysis temperature, enzymatic hydrolysis time and solid-liquid ratio on the quality of fish sauce, the enzymatic hydrolysis process of fish sauce is carried out by orthogonal test to determine the optimum technological conditions. The results show that the optimum enzymatic hydrolysis technology of fish sauce is as follows: the additive amount of enzyme is 0.3%, the enzymatic hydrolysis temperature is 50 ℃, the enzymatic hydrolysis time is 1 h, and the solid-liquid ratio is 1∶0.75. Under these conditions, the processed fish sauce is transparent orange red,it has the inherent fragrance of fish sauce, without peculiar smell and odor, the taste is salty, delicious and smooth.

关 键 词：草鱼下脚料 鱼酱油 酶解 工艺 

分 类 号：TS264.21[轻工技术与工程—发酵工程]