摘要
传统虾酱发酵周期较长,产品质量不稳定,腥味较重,很多消费者难以接受。为了加速发酵过程,一些研究者尝试通过蛋白酶促进蛋白质水解,但这样会产生苦味,而采用加曲发酵的方法能有效解决该问题。基于此,通过单因素试验和正交试验优化虾酱的加工工艺,旨在找到一种既能加快发酵速度,保持虾酱的风味,又能减少不良口感产生的方法。结果表明,虾酱的最佳加工工艺为发酵温度36℃、加曲量8%、食盐添加量16%、发酵时间50 h,该加工工艺条件下发酵的虾酱风味浓郁,颜色为诱人的紫红色,酱体均匀一致;另外,该研究还对比了不同菌株对发酵虾酱中挥发性风味物质的影响,研究结果表明,不同菌株发酵的虾酱中挥发性风味物质的种类和总数均存在差异,使得不同菌株发酵的虾酱风味存在一定的差异。
Traditional shrimp paste has a long fermentation period,unstable product quality and strong fishy smell,which make it difficult for many consumers to accept.In order to accelerate the fermentation process,some researcher have tried to promote protein hydrolysis by protease,but this will produce bitterness.The method of fermentation with koji can effectively solve this problem.Based on this,the processing technology of shrimp paste is optimized through single factor test and orthogonal test.The purpose is to find a method that can not only accelerate the fermentation speed,maintain the flavor of shrimp paste,but also reduce the production of bad taste.The results show that the optimal processing technology of shrimp paste is fermentation temperature of 36℃,koji addition amount of 8%,salt addition amount of 16%and fermentation time of 50 h.The shrimp paste fermented under these processing conditions has strong flavor,attractive purple-red color and uniform texture.In addition,the effects of different strains on the volatile flavor substances in fermentation of shrimp paste are also compared in this study.The results show that there are differences in the types and total number of volatile flavor substances in shrimp paste fermented by different strains,resulting in certain differences in the flavor of shrimp paste fermented by different strains.
作者
李艳霞
杨成义
张计敏
LI Yan-xia;YANG Cheng-yi;ZHANG Ji-min(School of Food,Jiangsu Food&Pharmaceutical Science College,Huai'an 223003,China;School of Information Technology,Guangdong Technology College,Zhaoqing 526100,China;School of Chemical Engineering and Technology,Hebei University of Technology,Tianjin 300401,China)
出处
《中国调味品》
北大核心
2025年第11期151-155,共5页
China Condiment
基金
江苏省哲学社会科学界联合会项目(23XTA-14)。
关键词
虾酱
感官评分
加工工艺
优化
shrimp paste
sensory score
processing technology
optimization
