【作者】 薛佳； 曾名湧； 董士远；

【Author】 XUE Jia,ZENG Ming-yong~*,DONG Shi-yuan (College of Food Science and Engineering,Ocean university of China,Shandong,Qingdao266003,China)

【机构】 中国海洋大学食品科学与工程学院；

【摘要】 本文针对传统鱼露含盐量高、发酵周期长这两个弊端进行了鱼露发酵工艺的优化。采用酶法及微生物发酵方法联用对罗非鱼加工下脚料进行低盐发酵,不仅实现了低值废弃物的高值化利用,同时大大缩短了鱼露发酵周期并改善了鱼露风味。首先通过对下脚料进行一步复合酶解,再利用米曲霉对其进行低盐发酵,以发酵液中氨基酸态氮,总酸含量等指标进行工艺的优化。最后通过响应面优化法确定了最佳发酵工艺为:在水解度为25%的基础上添加盐量10%,温度为32℃、种曲添加量为1.2%的条件下保温发酵天。最后得到的鱼露成品呈棕红色,澄清透明,风味良好;氨基酸态氮含量达到更多还原

【Abstract】 The optimization of fish sauce fermentation process was investigated in this study,aimed at solving the two defects of traditional fish sauce:high-salinity and long-periods.Enzymolysis and fermentation organisms combined to ferment fish sauce with tilapia byproducts on condition that less salt was added and the temperature was preseved in a higher value.Thus,not only can achieve a high utilization of wastes,but aslo can greatly shorten the period and inprove the flavor of fish sauce.Firstly,tilapia byproducts was hydrolyzed with complex enzymes,then Aspergillus oryzae was inoculated to fermentation.Take the amino-acid nitrogen and total acid of zymotic fluid as index to optimize the fermentation process.In the end,through the Response surface analysis,the optimization of fish sauce fermentation process could be concluded as followsrthe degree of hydrolysis was 25%、salinity 10%、temperature 32℃、mould starter inoculation 1.2%,on that basis kept at the constant temperature for fermenting days.The final fish sauce product presented red brown,Clear And Colorless,flavor preferred; the amino-acid nitrogen could achieve更多还原