基于戊糖片球菌发酵酶解鲫鱼基料的工艺研究  

Study on the Enzymatic Hydrolysis Technology of Crucian Carp Basic Material by Pediococcus pentosaceus Fermentation

作　　者：张芸[1] 汪兰[2] 章蔚 高琼[1] 熊光权[2] 王静 ZHANG Yun;WANG Lan;ZHANG Wei;GAO Qiong;XIONG Guang-quan;WANG Jing(College of Tourism and Hotel Management,Hubei University of Economics,Wuhan 430205,China;Institute of Agricultural Products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;China Rural Technology Development Center,Beijing 100045,China)

机构地区：[1]湖北经济学院旅游与酒店管理学院,武汉430205 [2]湖北省农业科学院农产品加工与核农技术研究所,武汉430064 [3]中国农村技术开发中心,北京100045

出　　处：《中国调味品》2019年第10期95-100,共6页China Condiment

基　　金：湖北省技术创新专项(重大项目)(2018ABA100)

摘　　要：鲫鱼酶解基料是以去腮、去内脏的鲫鱼整鱼为原料,在一定条件下进行酶解、浓缩制成。该实验主要开展鲫鱼酶解基料的脱腥增香工艺的研究,研究戊糖片球菌在发酵鲫鱼酶解基料中的作用,并通过单因素实验与正交实验,得出戊糖片球菌发酵鲫鱼酶解基料的最佳发酵条件:戊糖片球菌发酵剂接种量为6%,加盐量为7%,发酵温度为35℃,发酵时间为5 d。与鲫鱼酶解基料对比,戊糖片球菌发酵后,鲫鱼基料中的氨基酸态氮含量增加25.11%,多肽含量增加33.00%,I+G含量增加18.92%,总酸含量增加9.72%。The crucian carp enzymatic hydrolysis basic material is made from the whole fish,which is enzymatically hydrolyzed and concentrated under certain conditions.The study is to investigate the deodorization and aroma enhancement process of crucian carp hydrolyzates.The fermentation conditions of crucian carp hydrolyzates by Pediococcus pentosaceus are studied by single factor and orthogonal experiments.The optimal fermentation conditions show that the additive amount of starter culture is 6%,the additive amount of salt is 7%,the fermentation temperature is 35℃,the fermentation time is 4 days.The content of amino acid nitrogen,polypeptide,I+G and total acid of crucian carp hydrolyzates is increased by 25.11%,33.00%,18.92%and 9.72%respectively after fermentation by Pediococcus pentosaceus.

关 键 词：鲫鱼 戊糖片球菌 发酵 脱腥 气质联用仪 

分 类 号：TS201.1[轻工技术与工程—食品科学]