虾头酱油发酵工艺及产品品质研究

Research on Fermentation Technology and Product Quality of Shrimp Head Soy Sauce

目的:以对虾加工副产物虾头和豆粕为原料,采用米曲霉制曲后混合发酵,并对工艺条件进行优化,研制营养丰富、配比合理、咸鲜香味兼备的虾头酱油。方法:通过单因素和正交试验确定虾头酱油较优工艺,评价产品品质,并与市售酱油产品进行比较。结果:虾头酱油工艺参数为虾头与豆粕质量比1∶1、食盐添加量12%、发酵温度45℃。发酵32 d时所得成品中氨基态氮含量为1.60 g/100 g,高于国家标准。产品品质研究发现,虾头酱油营养丰富,色泽较好,具有咸味和海鲜味,重金属及微生物含量均未超标,氨基酸种类齐全,呈现鲜味的天冬氨酸和谷氨酸含量显著高于两种市售酱油,对酱油鲜味的贡献较大,富含功能因子牛磺酸达18.6 mg/m L。虾头酱油含人体必需氨基酸与总氨基酸的比值为39.15%,必需氨基酸与非必需氨基酸的比值为64.33%,相比其它两种市售酱油更符合WHO/FAO标准。结论:本研究研制的虾头酱油品质较好,具有海鲜特有风味,且营养丰富,加工工艺可应用于实际生产。

Objective： In this study, shrimp head and soybean meal were fermented by Aspergillus niger to product shrimp head soy sauce. Methods： The fermentation process was optimized and the product quality was evaluated. The process parameters of shrimp head soy sauce were determined by single factor and orthogonal test. Results： The weight ratio of shrimp head and soybean meal was 1∶1, the content of added salt was 12%, fermentation temperature was 45 ℃.Amino nitrogen content of finished product fermented 32 d was 1.60 g/100 g, which was higher than that of national standards. The product quality was studied and the results showed that shrimp head soy sauce was rich in nutrition, its color was good with salty and seafood flavor, heavy metals contents and microorganisms were not exceeded national standards.The amino acids of shrimp head soy sauce were rich, among which, aspartate and glutamic acid contents were significantly higher than those of two kinds of commercially available soy sauce, taurine content was up to 18.6 mg/m L. The ratio of essential amino acids and total amino acids in shrimp head soy sauce was 39.15%, and the ratio of essential amino acids to non essential amino acids was 64.33%, which were basically accorded with WHO/FAO standard. Conclusion： The quality of shrimp head soy sauce developed in this study was good and processing technology could be applied to practical production.