摘要
以虾下脚料为原料,探讨明虾下脚料酵母发酵法脱腥工艺。以脱腥液的腥味值作为感官评定指标,在单因素试验的基础上进行正交试验,研究结果表明最优脱腥条件为:酵母接种量1.0%,作用温度45℃,脱腥时间60min。该研究可实现明虾下脚料的高值化利用,具有一定的推广价值。
The deodorization process of prawn residues by yeast fermentation method is studied with prawn residues as the raw materials. Using the odor value of deodorizing solution as the sensory evaluation index, orthogonal experiments are carried out on the basis of single factor experiments. The results show that the optimum deodorizing conditions are as follows: yeast inoculation amount is 1.0%, reaction temperature is 45 ℃, deodorization time is 60 min. This study can realize the high- value application of prawn residues, and has a certain promotion value.
作者
周强
刘蒙佳
张健丽
刘爱青
ZHOU Qiang;LIU Meng-jia;ZHANG Jian-li;LIU Ai-qing(College of Life Science and Chemistry, Minnan Science and Technology University, Quanzhou 362332, China;Beijing SEMNL Biotechnology Co., Ltd., Beijing 100062, China)
出处
《中国调味品》
CAS
北大核心
2019年第7期5-7,13,共4页
China Condiment
基金
泉州市高等学校中青年学科(专业)带头人培养计划
福建省高等学校应用型学科(闽教高[2017]44号)
福建省高等学校服务产业特色专业(SJZY-2016-03)
福建省高等学校精品资源共享课(SJKC-2015-01)
关键词
明虾下脚料
酵母
发酵
脱腥
工艺
prawn residues
yeast
fermentation
deodorization
technology
