利用南美白对虾虾头加曲快速发酵制备虾酱的工艺研究  

Study on the Technology of Rapid Fermentation of Penaeus vanna mei Head with Koji for Preparing Shrimp Paste

作　　者：黄爱莲 安敏 罗美燕 刘唤明 洪鹏志 刘书成 罗东辉 HUANG Ai-lian;AN Min;LUO Mei-yan;LIU Huan-ming;HONG Peng-zhi;LIU Shu-cheng;LUO Dong-hui(Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;Southern Marine Science and Engineering Key Laboratory(Zhanjiang),Zhanjiang 524006,China;School of Food Science and Engineering,Yangjiang Campus of Guangdong Ocean University,Yangjiang 529500,China;Chaozhou Branch Center,Guangdong Laboratory of Chemistry and Fine Chemicals(Hanjiang Laboratory),Chaozhou 521000,China)

机构地区：[1]广东海洋大学食品科技学院广东省水产品加工与安全重点实验室,广东湛江524088 [2]南方海洋科学与工程重点实验室(湛江),广东湛江524006 [3]广东海洋大学阳江校区,食品科学与工程学院,广东阳江529500 [4]化学与精细化工广东省实验室潮州分中心(韩江实验室),广东潮州521000

出　　处：《中国调味品》2023年第8期106-110,共5页China Condiment

基　　金：南方海洋科学与工程重点实验室(湛江)资助项目(ZJW-2019-07);国家虾蟹产业技术体系(CARS-48);潮州市科技计划项目(2020PT01)。

摘　　要：为获得绿色安全、生产周期短、符合大众低盐口味的虾酱,该实验以南美白对虾虾头为主要原料,对加曲虾头酱的快速发酵工艺进行研究。以氨基酸态氮含量和感官评分为指标,通过单因素实验和正交实验确定了加曲发酵虾头酱的最佳工艺,即加盐量10%、发酵温度36℃、加曲量2.5%、发酵时间48 h,此时加曲虾头酱的氨基酸态氮含量达到0.9344 g/100 g,感官评分为82.02分,电子鼻及电子舌表明加曲发酵的虾酱挥发性风味成分有所增加,鲜味、鲜回味增强,咸味降低,品质更优。该研究可为实现虾头高值化利用以及虾酱绿色工业化生产提供理论基础。In order to obtain green and safe low-salt shrimp paste that has short production cycle and meets the taste of the public,in this experiment,the rapid fermentation technology of shrimp head paste with koji is studied with Penaeus vannamei head as the main raw material.With amino acid nitrogen content and sensory score as the indexes,the optimal technology of shrimp head paste with koji by fermentation is determined by single factor experiment and orthogonal experiment:10%salt,fermentation temperature of 36℃,2.5%koji and fermentation time of 48 h.At this time,the content of amino acid nitrogen in shrimp head paste with koji reaches 0.9344 g/100 g,and the sensory score is 82.02 points.Electronic nose and electronic tongue show that the volatile flavor components of the fermented shrimp paste with koji increase,umami and umami aftertaste are enhanced,the saltiness decreases,and the quality is better.This study could provide a theoretical basis for the realization of high-value utilization of shrimp head and green industrial production of shrimp paste.

关 键 词：加曲 虾头酱 快速发酵 工艺优化 

分 类 号：TS254.55[轻工技术与工程—水产品加工及贮藏工程]