摘要
以池沼公鱼为主要原料研制鱼露,在鱼糜液体曲与大豆曲发酵相结合的基础上,于后熟阶段加入鲁氏酵母-As2.180和球拟酵母-As2.202进行再发酵以增强鱼酱油的质量与风味。结果显示:酵母添加量10%(As2.202∶As2.180为1∶1),采用后熟温度30℃,食盐添加量15%,后熟6天的工艺条件:鱼露具有明显的鲜香味,经测定乙醇的含量为783mg/dL。
Fish sauce is produced by using pond smelt as the raw material.Under the fermentation of surimi liquid koji and soybean koji, Saccharomyces rouxii （As2.180） and Torulopsis globosa （As2.202）are added in the post-mature stage to enhance the quality and flavor of fish sauce.The result presents that the additive amount of yeast is 10% （As2.202 ∶As2.180 of 1 ∶1 ）,the re-fermentation temperature is 30 ℃,the concentration of salt is 15%,and re-ferment for another 6 days.The flavor of fish sauce is improved with the alcohol content of 783 mg/dL.
出处
《中国调味品》
CAS
北大核心
2015年第9期41-44,50,共5页
China Condiment
关键词
池沼公鱼
鱼露
后熟
pond smelt
fish sauce
post-mature
