海南鱼茶发酵工艺优化及品质分析  

Optimization of fermentation technology and the quality analysis of Hainan Yucha

作　　者：张大为 张洁 CHEN YAOXIAN 田永航 王和飞 ZHANG Dawei;ZHANG Jie;CHEN Yaoxian;TIAN Yonghang;WANG Hefei(Hannan Engineering Research Center of Seafood,Hainan Tropical Ocean University,Sanya 572022,China)

机构地区：[1]海南热带海洋学院海南省海洋食品工程技术研究中心,海南三亚572022

出　　处：《中国酿造》2023年第9期150-155,共6页China Brewing

基　　金：海南省自然科学基金高层次人才项目(322RC715)。

摘　　要：以草鱼为主要原料,采用保温发酵方式制备海南鱼茶。以总酸含量与感官评价为评价指标,通过单因素和响应面试验优化海南鱼茶的发酵工艺条件。结果表明,海南鱼茶的最佳发酵工艺参数为:食盐添加量7%,米饭添加量42%,发酵温度36℃,发酵时间17 d。腌制温度和腌制时间为20℃,60 min。在此优化条件下,鱼茶的总酸为5.16 g/L,感官评分为90分,pH值为4.57,含水量为40.12%。经过质构分析发现,鱼茶硬度为22.83 N,弹性为1.32 mm,胶黏性为5.18 N,咀嚼性为6.31 mJ,黏附性为0.73 mJ。鱼茶鲜香可口,香气浓郁,肉质较致密,鱼肉颜色鲜亮。Using grass carp as the main raw material,Hainan Yucha(fish tea)was prepared by isothermal fermentation.The fermentation technology conditions were optimized by single-factor and response surface experiments using total acidity and sensory evaluation as evaluation indexes.The results showed that the optimal parameters for the fermentation process of Hainan Yucha were obtained as follows:salt 7%,rice 42%,and fermentation temperature 36℃,and time 17 d.The optimum curing temperature and time were 20℃and 60 min.Under the optimal conditions,the total acidity of Yucha was 5.16 g/L with a sensory score of 90,the pH of fermented fish tea was 4.57 and the water content was 40.12%.Following texture analysis,the hardness,elasticity,gumminess,chewiness,and adhesiveness of Yucha were 22.83 N,1.32 mm,5.18 N,6.31 mJ and 0.73 mJ,respectively.The Yucha was fresh and delicious,rich in aroma,the flesh of fish was bright,ruddy,and firm.

关 键 词：鱼茶 发酵工艺 优化 品质分析 

分 类 号：TS261[轻工技术与工程—发酵工程]