虾头自溶产物微生物混合发酵的工艺条件

Study on the Technology of Fermenting Shrimp Head Autolysate with Mixed Starter Cultures

以感官评定和氨基态氮含量为指标,选择最佳菌种组合。利用正交试验对发酵虾头自溶产物工艺进行优化。结果表明:最佳菌种组合为木糖葡萄球菌、戊糖片球菌和枯草杆菌。通过L9(34)正交分析试验,得出优化工艺:发酵温度30℃,接种量为3%,发酵时间8 h。在该工艺条件下,发酵液虾味明显,发酵味增强,氨基态氮含量达到0.453 mg/100 g。

The optimal strain combination was chosen based on sensory evaluation and content of amino nitrogen. The technology for fermenting shrimp head autolysate was optimized using orthogonal array design. Results showed that the combination consisted of Staphylococcus xylosus, Pediococcus pentosaceus and Bacillus subtilis was optimum. Ac- cording to L9 （34） orthogonal array design, the optimum technological conditions were as follows： fermentation temperature 30℃ , fermentation time 8h, inoeulum size 3%. With these conditions, fermentation broth had remarkable shrimp flavor and the fermentation flavor was enhanced. Besides, the content of amino nitrogen achieved 0. 453 mg/ 100g under such fermentation condition.