扇贝裙边酱发酵工艺及营养成分分析的研究

Fermentation process and nutritional analysis of scallop skirt sauce

为了降低扇贝酱产品成本,增加贝类产品的附加值,以扇贝裙边为主要原料,经米曲霉和豆粕制曲,扇贝裙边与豆曲的质量比为4∶1,加入中性蛋白酶2000U/g,添加12%食盐,在40℃恒温培养箱中发酵8d后以1%接种量接种耐盐四联球菌,在30℃恒温培养箱中发酵7d,25℃恒温培养箱中后熟30d,磨细后真空包装、灭菌制成扇贝裙边酱。对其营养成分、理化指标及游离氨基酸分析结果表明:蛋白质含量为20.04g/100g,脂肪含量为0.82g/100g,氨基酸态氮为1.76g/100g,19种游离氨基酸总量为9.82g/100g,游离的必需氨基酸总量为4.16g/100g。以上5个指标除脂肪含量外均显著高于由贝柱和豆粕、贝柱和面粉发酵生产的扇贝豆酱和扇贝面酱。该研究为降低扇贝酱产品成本提供了实验依据。

A fermentation process of scallop skirt sauce was studied to reduce scallop sauce product cost,and to increase added value of shellfish. Scallop skirt and soybean koji（Aspergillus oryzae culture on soybean meal）mixture（4∶ 1 by weight）,containing 2000U/g neutral protease and 12% salt,was incubated for 8 days at 40℃,and inoculated with Tetragenococcus halophilus at 1% level. After fermentation at 30℃ for 7 days,and aging at 25℃ for 30 days,the mixture was ground into fine powder. The powder was vacuum packed,sterilized,and named as scallop skirt sauce. Nutritional and amino acid analysis showed that the scallop skirt sauce contains 20. 04g/100g of protein,0. 82g/100g of lipids,1. 76g/100g of amino acid nitrogen,9. 82g/100g of 19 free amino acids,and 4. 16g/100g of free essential amino acids. Except fat content,all other 4 specifications wrer significantly higher than those of scallop soy sauce or scallop flour sauce that were made from scallop with soy meal or flour,respectively. This study provided experimental data to reduce scallop product cost.