摘要
为开发我国的扇贝资源,提高贝类附加值,研究一种扇贝面酱的发酵工艺。以形态不规则的扇贝柱和面粉为实验材料,研究不同贝柱与面曲添加比例、不同蛋白酶添加量、不同酒醪添加量、不同食盐添加量和不同发酵温度对扇贝面酱氨基酸态氮含量和感官的影响。结果:采用三元一次正交回归实验设计,确定了扇贝面酱较优发酵工艺条件:贝柱56%、面曲28%、蛋白酶1300U/g、酒醪3%和食盐13%,混料后于40℃保温发酵12d。结论:采用米曲霉发酵不规则扇贝柱和面粉,制得一种营养丰富、配比合理、风味鲜美的扇贝面酱。
In order to exploit scallop resource, and advance the added value of scallop, a technique for the fermation of scallop flour paste was discussed. Using irregular scallops and flour as the researching material, the objective of this study is to research effections on the content of amino acid nitrogen and sence in the ferment processing of scallop flour paste by different proportion of scallops and fermental flour, different addition of protease, different addition of rice mashes, different addition of salt and different ferment temperatures. By using the method of mulriple regression orthogonal design, definite the technique for the fermation of scallop flour paste, that was 56% of scallops, 28% of fermental flour, 1300 U/g of protease, 3% of rice mashes, 13% of salt, and in 40 ℃ fermentation for 12 days. Using Aspergillus oryzae to ferment irregular scallops and flour, a nutrient-rich, reasonable ratio and delicious flavor scallop flour paste was obtained.
出处
《食品科技》
CAS
北大核心
2011年第9期309-313,316,共6页
Food Science and Technology
基金
国家海洋公益性行业科研专项(200805046)
关键词
扇贝面酱
发酵工艺
氨基酸态氮
感官
scallop flour paste
fermentation
amino acid nitrogen
sence
