摘要
以菌种的耐盐性以及蛋白酶活力为主要指标筛选米曲霉,研究了制曲过程中的蛋白酶、还原糖与水分的变化规律,确定了制曲的基本工艺;并以鳀鱼为原料发酵生产鱼露,比较了自然发酵与接种发酵在氨基酸态氮、酸度、风味等方面的差异,对接种发酵法生产鱼露做了初步探讨,为缩短鱼露的生产周期、改善鱼露的风味做了一定的工作。此外,我们还对破腹鳀鱼生产鱼露的情况进行了研究,实验结果表明:经过适当的预处理,破腹鳀鱼仍能生产出质量较高的鱼露。
This paper is focused on screening Aspergillus oryzae with salt tolerance and protease activity as parameters.By investigating the change rule of protease, reducing sugar, moisture during the fermentation, the basic processing was made out.The material of fish sauce is anchovy in this paper. Incubation fermentation has more advantages than natural fermentation in amino acid, acidity and flavor.And we succeeded in shortening the producing period of fish sauce, and the flavor was also improved.Broken fish sauce was also studied.The result showed：high-quality fish sauce could be produced through proper pretreatment.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第2期155-157,204,共4页
Science and Technology of Food Industry
关键词
蛋白酶
米曲霉
鱼露
接种发酵
protease
Aspergillus oryzae
fish sauce
inoculation fermentation
