一种酸汤鱼酱的研制  

Development of a Sour Soup Fish Sauce

作　　者：凡孟平 何飘 吴克 宋小娟 周艳[2] FAN Mengping;HE Piao;WU Ke;SONG Xiaojuan;ZHOU Yan(Guizhou Medical University,Guiyang,Guizhou 550025,China;School of Public Health,Guizhou Medical University,Guiyang,Guizhou 550025,China;The Key Laboratory of Environmental Pollution Monitoring andDisease Control,Ministry of Education,Guiyang,Guizhou 550025,China)

机构地区：[1]贵州医科大学,贵州贵阳550025 [2]贵州医科大学公共卫生与健康学院,贵州贵阳550025 [3]环境污染与疾病监控教育部重点实验室,贵州贵阳550025

出　　处：《农产品加工》2024年第14期22-26,共5页Farm Products Processing

基　　金：省级大学生创新创业训练计划项目(202110660076)。

摘　　要：以提高酸汤粉酱包的口感和营养价值为目的,研制一款口感醇厚、营养价值高的酸汤鱼酱工艺配方,为贵州省的酸汤粉产业的发展提供参考。以红酸汤、番茄为原料制成酸汤酱,辅以鱼糜,通过单因素试验和正交试验设计确定酸汤鱼酱的最佳工艺配方,并测定该鱼酱中蛋白质、氨基酸组成。结果表明,酸汤鱼酱的最佳配方为酸汤酱和鱼糜的配比为9∶1,食用油添加量9%,食盐添加量2%,调味料添加量0.4%。该鱼酱中蛋白质含量为1.19 g/100 g,总酸含量31 g/kg,番茄红素含量13.74 mg/100 g,总氨基酸含量4739.23 mg/100 g,其中必需氨基酸占总氨基酸含量的22.57%,鲜味氨基酸和甜味氨基酸分别占38.52%和37.13%。在此条件下的酸汤鱼酱香味浓郁、口感醇厚、酸度适中、酱色均匀。With the aim of improving the taste and nutritional value of sour soup fish sauce packets,a rich and nutritious sour soup fish sauce process formula had been developed,providing reference for the development of the sour soup fish industry in Guizhou Province.Using red sour soup and tomatoes as ingredients to make sour soup sauce,supplemented by fish paste,the optimal process formula for sour soup fish sauce was determined through single factor experiments and orthogonal experimental designs,and the protein and amino acid composition of the fish sauce was determined.The results showed that the optimal formula for sour soup fish sauce was a ratio of 9∶1 between sour soup sauce and fish paste,9%edible oil,2%edible salt,and 0.4%seasoning.The protein content in this fish sauce was 1.19 g/100 g,the total acid content was 31 g/kg,the lycopene content was 13.74 mg/100 g,and the total amino acid content was 4739.23 mg/100 g.Among them,essential amino acids account for 22.57%of the total amino acid content,while fresh and sweet amino acids account for 38.52%and 37.13%,respectively.Under these conditions,the sour soup fish sauce had a rich aroma,a mellow taste,moderate acidity,and a uniform sauce color.

关 键 词：红酸汤 鱼肉 工艺配方 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]