摘要
以扇贝裙边为原料，首先分析了扇贝裙边的营养成分，并从酱油曲精中分离纯化得到米曲霉作为菌种，然后研究了固态发酵法生产天然调味酱主要工艺。结果表明，新鲜扇贝裙边水分含量为86．06％（g／g），总氮含量为1．14％（g／g），氨基态氮含量为0．21％（g／g），最佳发酵工艺参数为扇贝裙边起始含水量40％左右，空气湿度60％～70％，加盐量8％～10％，主酵温度30℃2d，后酵温度60℃1d，再降至10℃以下后熟5～6d。制得的扇贝酱风味和体态最佳，产品中氨基态氮含量基本在0．64％（g／g）～0．69％（g／g）之间，值得的扇贝酱为淡黄色酱状物，入口细腻，香鲜浓郁，有典型的海鲜风味。
This paper studied the fermentation conditions of producing scallop sauce using the scallop brim of Shandong foreland as materials, the Aspergillus oryzae as fermented germ and analyzed the nourishment of scallop brim. The result showed that the water content was 86.06%（g/g）, the AAN content was 0.21%（g/g） and the content of total nitrogen was 1. 14% （g/g） ; that the water content of beginning was 40%, the environment humidity was between 60% and 70%, the percent of the salt which appended to the scallop sauce was between 8% and 10% , the fermentation temperature was 30＂C at the beginning and after one day it changed to 60℃ in the second day, then the fermentation temperature controlled the temperature under 10℃ at the last 5-6 days. It was tasted deliciously, the ANN content in the scallop sauce was between 0.64% （g/g）and 0.69%（g/g）.
出处
《中国调味品》
CAS
北大核心
2007年第7期44-47,共4页
China Condiment
关键词
扇贝裙边
固态发酵
米曲霉
scallop brim
solid fermentation
aspergillus oryzae
