发酵脱腥法对鲮鱼汤脱腥效果的影响

The Effect of Fermentation Deordorant Method on the Deodorization of Dace Soup

采用活性干酵母对鲮鱼汤进行脱腥,结果表明,当梅山高活性干酵母的添加量为2%、发酵时间为40 min、发酵温度为35℃时,鲮鱼汤的脱腥效果最佳。此时,鱼汤的三甲胺含量为2.0μg/g,气味和谐,带有河鲜的清甜味。

The technology of deodorization of dace soup using yeast fermentation was investigated. With trimethylamine content as evaluation indexes, the results showed that Meishan highly active dry yeast showed the optimal deodorizing effect and trimethylamine content 2.0 μg/g was obtained when the optimized yeast concentration, fermentation temperature and the reaction time were 2%, 35℃ and 40 min. In this conditon, fishy odor of the dace soup was reduced and the dace soup tasted well.