Study on brew processing of saury fish sauce by accelerating fermentation
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摘要: 为了研究鱼露快速发酵生产工艺,以秋刀鱼为原料,采用加曲适量保温的方式生产鱼露,通过单因素实验探讨不同因素(发酵周期、温度、固液比、加盐量、加曲量)对鱼露发酵生产的影响,并在此基础上进行正交实验工艺优化,结果表明,在发酵周期30 d时,鱼露发酵液中氨基酸态氮含量维持稳定,表明鱼肉组织基本分解完全,最佳发酵工艺条件为:温度30℃、固液比1∶0.6、加曲量5%、加盐量12%。在此条件下制得的鱼露氨基酸态氮含量(0.97±0.02)g/100 m L,可溶性固形物含量23%±0.51%,感官评分88分,鱼露颜色棕红至橙红,无异味,富有鱼露特殊香气,达到快速生产鱼露目的。Abstract: In order to study the processing technology of accelerating fermentation, a fish sauce production was studied with saury as raw material, by adding koji and temperature keeping. Single factor experiment is adopted to investigate the effects of different factors ( fermentation period, temperature, solid-to-liquid ratio, dosage of salt, components of koji) on production of fish sauce fermentation.And based on it, orthogonal experimental design was applied. The results showed that at the 30 th day, the fish body was almost completely decomposed, the optimum conditions were as follows, temperature 30 ℃, solid-liquid ratio1∶ 0.6, koji 5% and salt 12%.The content of amino nitrogen reached ( 0.97 ± 0.02) g/100 m L under such a condition, and the content of soluble solids was 23% ± 0.51%, sensory score was 88. The color of fish sauce was from red to orange, with good aroma and no terrible flavor.Therefore, the objective of speed fermentation of fish sauce production was obtained.
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Keywords:
- saury /
- fish sauce /
- accelerated fermentation /
- technology
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