摘要
研究以罗非鱼加工废弃物与麸皮为主要原料,采用低盐固态发酵工艺生产鱼鲜酱油。考察了原料配比、制曲时间对酱油质量与氨基酸生成率的影响。结果表明,麸皮:鱼糜=1:3,制曲时间48h,可获得较佳经济指标,蛋白质利用率与氨基酸生产率分别为80.5%与53.6%;而曲蛋白酶最高活力出现在48h,随制曲时间延长,蛋白酶活力会降低,但成品酱油中的鱼腥味会减少。
Using tilapia waste and wheat bran as main materials,the production of fish sauce by low-salt solid-state fermentation was studied.The effects of material blending ratio and koji-making time on the quality of fish sauce and the yield of amino acids were evaluated.The results showed that the better economic indexes were achieved when the blending ratio of wheat bran to minced tilapia waste was 13 and the koji-making time was 48h.Under above conditions,the protein utilization rate and amino acid yield were 80.5% and 53.6%,respectively.The highest protease activity in koji was detected at 48h.The protease activity in koji and the fishy odour in finished fish sauce decreased with the increase of koji-making time.
出处
《中国酿造》
CAS
北大核心
2011年第4期84-86,共3页
China Brewing
基金
科技部科技人员服务企业行动项目(2009GJE200227)资助
关键词
罗非鱼
酱油
固态低盐发酵
tilapia
soy sauce
low-salt solid-state fermentation
