米酒酵母菌对鱼块除腥方法研究

Rice wine yeast except fishy for fish products

研究鱼块除腥的方法。采用米酒酵母菌处理干鲢鱼鱼肉块,以活性干酵母除腥效果作对照,以感观评价为标准,观察酵母菌浓度、反应温度、反应时间单因素除腥效果,再通过正交实验确定最佳除腥工艺参数。结果表明:米酒酵母菌除腥效果较好,米酒酵母菌的最佳除腥接种量为25%(体积百分比)(菌种量为8.56×108个/mL),38℃下反应120 min。

In this paper , except fishy for fish products by rice-wine yeast is studied .Sensory evaluation serves as standard.At first, observe deodorization effect through three single-factor experiments （ yeast concentration , soa-king temperature , soaking time ） , then get the best deodorization process by orthogonal experiment .The results show that ：best deodorization rice-wine yeast concentration of 25%（the amount of bacteria was 8.56 ×10^8/mL）, 120min, 38℃.Under the same experimental conditions except fishy rice-wine yeast is better than active dry yeast .