摘要
以大豆和小河虾为主要原料,经米曲霉制曲、酶解、高渗酵母发酵后,生产发酵调味虾子酱油。结果表明,当原淋酱油、河虾的添加比例为2∶1时,所研制的虾子酱油氨基酸含量为0.8 g/100 g时,虾子酱油的酱色鲜艳,口感好,酱香味和虾鲜味浓郁,组织均匀。通过对虾子过程中的条件进行优化,最适温度为37℃,酶解时间为4 h,加酶量为400 U,加盐量为18%。它比传统工艺酿造的酱油,在氨基酸态氮,全氮含量等理化指标方面,均有较大的提高,在风味口感及营养方面有明显改善。
Fermented shrimp sauce was produced by fermentation with koji-making Aspergillus oryzae and Osmophilic Yeast and using soybean and small shrimp as main abstracts. The results showed that the shrimp sauce with nice color and good taste could be produced when the content of small shrimp in the sauce was 50%. Amino acid content was 0.8%, The resulted sauce was good seasoning,which was savory with balanced nutrition composition. In order to make use of shrimp well, The optimal parameters were obtained as follows： optimum temperature is 37 ℃, time is 4 h,addition enzyme is 400 U and salt is 18%, It compares the sauce that the traditional craft prepares, at amino acids nitrogen, contain amount of nitrogen etc. aspect, all have a bigger exaltation.
出处
《中国调味品》
CAS
北大核心
2009年第4期76-78,84,共4页
China Condiment
关键词
虾子
酱油
发酵
制曲
高渗酵母
shrimp
sauce
fermentation
koji-making
Osmophilic Yeast
