鱼露快速发酵工艺的研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.11 鱼露快速发酵工艺的研究 黄紫燕，晁岱秀，朱志伟，曾庆孝，刘敏仪 （华南理工大学轻工与食品学院，广东广州 510640） 摘要：本论文提出了通过前期高盐酶解、中期加曲自然发酵、后期高盐保温的分段式鱼露快速发酵工艺，并着重研究酶解 在分段式快速发酵工艺中的影响，结果表明，采用分段式快速发酵工艺，不仅其总可溶性氮、氨基酸态氮、游离氨基酸含量增 长较快，发酵 15 d 时其含量已超过国家一级鱼露标准，经后期高盐保温后其风味、体态、颜色均较好。前期酶解采用先加 Alcalase 2.4L 蛋白酶再加 Papain 蛋白酶经分段式发酵后取得最佳风味。采用本方法与传统方法相比，可以使鱼露发酵时间从三年缩短为 一年。 关键词：鱼露；分段式；快速发酵；酶解；风味 文章篇号：1673-9078(2010)11-1207-1211 Technology of Accelerated Fermentation of Fish Sauce HUANG Zi-Yan, CHAO Dai-Xiu, ZHU Zhi-Wei, ZENG Qing-Xiao, LIU Min-Yi (College of Light industry and Food Science, South China University of Technology, Guangzhou 510640, China) Abstract: A sectional type fermentation of fish sauce was presented in this research, which contained high-salt zymohydrolysis in previous period, natural fermentation with adding koji in the middle period, and high-salt heat preservation in the later period. Especially, the impact of zymohydrolysis on this process was investigated. The results showed that the total soluble nitrogen (TSN), amino-acid nitrogen (AAN), free amino acid increased quickly and their contents reached the standard of first level when fermented for 15 days. The flavor and color became better after heating preservation. The products achieved the best flavor with adding Alcalase 2.4L and then adding Papain in the previous period. Compared with natural fermentation, this process showed shorter the fermentation time (from 3 years to 1 year). Key words: fish sauce, sectional type, rapid fermentation, zymohydrolysis, flavor 鱼露的传统发酵工艺是以低值鳀鱼（Engraulis 鱼作为实验原料，尚未实现工业化生产。本文针对鱼 japonicus ）为原料，把鱼盐（鱼:盐=3:1 ，w:w ）充分 露在前期、中期和后期各时期发酵的不同特点，采用 混合，放置于发酵池在自然条件下，利用鱼体自身所 盐渍鱼为实验原料，提出前期高盐（盐浓度25~30% ） 含的组织蛋白酶等