以罗非鱼加工废弃物为原料生产鱼鲜酱油的工艺研究

Production technology of fish soy sauce with tilapia processing waste as raw material

为提高罗非鱼加工废弃物(鱼残)的应用价值,以鱼残糜、虾壳粉和麸皮为原料,接种米曲霉(Aspergillus oryzae)CICC2066进行固体发酵制曲,再与鱼残糜进行高盐液体后发酵制备鱼鲜酱油。研究制曲时间、原料质量比和加水量对曲料中性蛋白酶活力的影响,采用三种不同预处理的鱼残糜,分别接种不同比例曲料,比较鱼鲜酱油中氨基酸态氮含量和感官评分。结果表明,制曲最佳条件为制曲时间44 h,鱼残糜、虾壳粉与麸皮质量比4∶5∶5,加水量50%。在此优化条件下,曲料中性蛋白酶活力达到1 330 U/g。采用鱼残糜加复合蛋白酶为原料,添加40%曲料进行后发酵,制得的鱼鲜酱油氨基酸态氮含量为1.37 g/100 mL,感官评分为95分。

In order to improve the application value of tilapia processing waste(fish residue),fish residue surimi,shrimp shell powder and bran were inoculated with Aspergillus oryzae CICC2066 for making koji with solid-state fermentation,and then fish soy sauce was prepared by post-fermentation with fish residue surimi in high salt liquid state.The effects of koji preparation time,mass ratio of raw materials and water addition on the neutral protease activity of koji were studied.3 kinds of pretreated fish residue surimi were inoculated with different proportions of koji respectively to compare the sensory scores and amino acid nitrogen content in fish soy sauce.The results showed that the optimum conditions for making koji were as follows:koji preparation time 44 h,mass ratio of fish residue surimi,shrimp shell powder and bran 4∶5∶5,and water addition 50%.Under the optimized conditions,the activity of neutral protease reached 1330 U/g.The amino acid nitrogen contents and sensory score of fish soy sauce prepared by post-fermentation with 40%koji and fish residue surimi and complex protease as raw materials were 1.37 g/100 ml and 95 points,respectively.