摘要
以罗非鱼干制余留的鱼汤为主要原料,采用快速发酵法研究其鱼露发酵工艺,并按响应面试验设计方法优化其发酵工艺。结果表明,最佳发酵工艺条件为发酵温度42℃、加盐量10%、大豆固体曲添加量22%、还原糖添加量3%(木糖∶葡萄糖=1∶4)、料液比1∶1(g∶m L)、发酵时间9 d,最优工艺条件下所得样品中氨基酸态氮含量为0.763 g/100 m L。
Using the remained tilapia soup with tilapia-drying process as raw material, the fast-fermentation technology of fish sauce was researched. And then the technology of fish sauce was improved by response surface analysis. The results showed that the optimal fermentation condition was fermentation temperature 42 ℃, salt addition 10%, soybean solid koji 22%, reducing sugar 3% （xylose：glucose=1：4）, solid-liquid ratio 1：1 （g：ml） and fermentation time 9 d. The amino acid nitrogen content of the product was 0.763 g/100 ml at the optimal condition.
出处
《中国酿造》
CAS
北大核心
2016年第4期69-73,共5页
China Brewing
关键词
罗非鱼干制汤汁
鱼露
响应面
氨基酸态氮
remained soup with tilapia drying process
fish sauce
response surface analysis
amino acid nitrogen
