摘要
以添加米糠、藠头皮制得的成曲对鲢鱼下脚料发酵水解,进行去除鱼露鱼腥味的实验,以感官指标为评价标准,将其与普通成曲的处理方法对鱼露的去腥效果进行对比,结果表明,使用添加有藠头皮的成曲,藠头皮的添加量为小麦重量的75%,对蛋白酶活力影响较小,去腥效果好,鱼露的风味感官评价较好。
The deodorization effect of fish sauce with external koji fermentation was studied according to sensory evaluation. The koji was made from chub offal with the addition office bran and Allium chinense peel through fermentation. Compare to the treatment of common koji of the deodorization effect of fish sauce, the result shows that when the addition ofAllium chinense peel is 75% of wheat weight, the effect on the protein enzyme is the least, and the fish sauce has better favor and sensory evaluation by using the external koji.
出处
《中国酿造》
CAS
北大核心
2007年第12期46-47,共2页
China Brewing
关键词
鱼露
去腥
成曲
蕌头皮
fish sauce
deodorization
koji
Allium chinensepeel
