摘要
将罗非鱼加工废弃物打浆成鱼糜,与香辛料加水一起熬煮2h过滤得鱼汤。鱼糜与麸皮按1∶1混合制成培养基培养黄曲霉48h,然后用0.5%盐水浸提获得曲酶液,鱼渣用曲酶液水解,固液比1∶1,50℃水解8h,可获得96.4%的蛋白质利用率。鱼汤汁与曲酶酶解液混合,然后加淀粉等造粒得到鱼鲜味浓厚的固体调味料。
Refining the tilapia by-products to surimi,fish soup was made by cooking the surimi and spice for 2 h.A enzyme complex was get through culturing Aspergillus oryzae with the medium consist of the surimi and wheat bran(ration of 1∶1,w/w) and extracting the medium with 0.5% NaCl.Under the enzyme complex hydrolysis conditions of 8 h,50 ℃ and 1∶1 solid-liquid ration with the cooked surimi residues,the protein utilization rate of the cooked surimi residues was 96.4%.Finely,mixing the fish soup and the enzyme hydrolysate of cooked fish residues,granulating powder of the mixture by adding starch etc,a fish powder condiment with dense fish taste was obtained.
出处
《中国调味品》
CAS
北大核心
2011年第9期80-82,96,共4页
China Condiment
基金
科技部科技人员服务企业行动项目(2009GJE200227)
关键词
固体鱼鲜调味料
黄曲酶
酶解
罗非鱼
fish powder condiment
Aspergillus oryzae
enzymatic hydrolysis
tilapia