以鱿鱼内脏为原料酿制鱿鱼酱油的工艺研究

Fermentation of Squid Sauce Using Squid Viscera as Raw Material

以鱿鱼内脏为原料加食盐酿制鱿鱼酱油,以氨基态氮、可溶性氮和挥发性盐基氮为指标,并结合感官评定方法,研究发酵温度、pH值、加盐量等对酿制效果的影响。最终确定酿制条件如下:料液比1∶1,食盐质量分数15%,温度45℃,发酵pH值7,发酵30 d。在上述条件下酿制原料利用率高,产品色泽风味好,可溶性盐基氮、氨基态氮含量高,挥发性盐基氮含量低。

The paper aims at preparing squid sauce by fermenting squid viscera in salt solution.The changes of amino nitrogen,soluble nitrogen and TVBN content are analyzed,and sensory evaluation is used to evaluate the influence of factors such as fermentation temperature,pH,and salt concentration etc.on fermentation.The fermentation conditions are finally determined as follows： ratio of squid viscera to water is 1∶1,salt concentration is 15%,the pH is controlled to about 7.0, and the fermentation is performed at 45℃ for 30 d.Under such conditions,the utilization rate of raw materials,the contents of amino nitrogen and soluble nitrogen are high,the TVBN content is low,and the product has satisfactory color and flavor.