摘要
以小型虾和大豆为主要原料,经米曲霉制曲、发酵,生产虾酱。利用正交试验并通过感官评定分析得出卤虾和豆曲的最佳混合比例,发酵所需的最适温度以及最适盐度。结果表明,当卤虾和豆曲质量之比为80:120,发酵温度为45℃,盐度为13°Be′时,虾酱产品中氨基酸态氮的含量为0.77g/dL,脂肪含量为2.39%,虾酱的酱色鲜艳,口感好,酱香味和虾鲜味浓郁,组织均匀。
Shrimp sauce was produced by fermentation with Aspergillus oryzae koji using small shrimp and soybean as main substrates. The best ratio of brine shrimp and soybean-koji, the optimal temperature and the optimal salinity was determined with orthogonal experiment and Sensory evaluation to analyze. The results of orthogonal experiment showed that the end shrimp sauce contained with amino acid 0. 77 g/dL when the ratio of quatity between brine shrimp and soybean- koji was 80 ： 120, the fermentation temperature was at 45 ℃ and the salinity was at 13°Be＇, The resulted sauce was a good seasoning, which was savory with balanced nutrition composition.
出处
《中国调味品》
CAS
北大核心
2009年第8期81-84,共4页
China Condiment
基金
连云港市科技局
虾深加工系列新产品研究与开发(CN0645)
关键词
虾酱
米曲霉
制曲
发酵
shrimp sauce
Aspergillus oryzae
koji-making
fermentation
