摘要
针对鱼肉、鱼排为主要氮源制曲存在的工艺复杂、制曲酶活力低等问题,在传统的豆粕制曲基础上,添加罗非鱼鱼排替代部分豆粕氮源,进行混合氮源制曲,研究鱼排的添加对米曲霉生长产酶活力的影响,以及对发酵制品呈味氨基态氮的影响。研究结果显示,鱼排(干基)替代豆粕量在1/3以内时,对米曲霉产中性、酸性蛋白酶活力影响不显著。通过优化,鱼排(干基)、豆粕、麸皮、小麦按2∶4∶3∶1添加,润水量为原料的40%,米曲霉种曲孢子接种量为3×106 CFU/100g,制曲时间为72h时,可达到较优的酶活力。通过比较混合制曲、豆粕制曲及鱼排后期添加3种发酵工艺,发现鱼、豆混合制曲进行低盐固态发酵比另外两种工艺的氨基酸态氮,蛋白水解率都要高,铵盐比豆粕制曲鱼排后期添加低,说明鱼、豆混合制曲发酵可加快原料蛋白水解,提高原料利用率和鱼酱油品质。
The fish and fish ribs as the main source of nitrogen starter-making is a complex process. It has low enzyme activity and not suitable for brewed into soy sauce. This study based on the traditional soybean meal starter making, added tilapia fish ribs partly replace soybean meal nitrogen source, mixed nitrogen source starter making. The effect of enzyme production was studied that added fish ribs, as well as the effect on the fermentation products of taste amino nitrogen. The result indicated that effects on the production of neutral protease activity and acid protease activity were not significant when the substitute ratio of soybean by dry basis fish ribs was under 1/3. Through optimization, it could achieve superior enzyme activity with the addition of dry basis fish ribs, soybean meal, bran, wheat in the proportion of 2 ： 4 ： 3 raw material, Aspergillus 1, moisture content being 40% of the oryzae inoculation amount being 3 ×10^6 CFU /100 g and starter-making time being 72 h. Comparing three fermentation processes that fish and bean mixture starter-making, soybean meal starter-making and fish ribs ferment by add bean starter, It was found that the amino acid nitrogen and protein hydrolysis rate was higher in fish ribs and bean mixture starter-making＇s than the other three ways, and the ammonium salt was lower than fish ribs ferment by adding bean starter, that through low salt solid state fermentation process. The result indicated that fish ribs and bean mixture starter-making fermentation could accelerate the protein hydrolysis rate and increased not only the utilization rate of raw materials but also the quality of fish sauce.
出处
《食品与机械》
CSCD
北大核心
2014年第4期161-165,195,共6页
Food and Machinery
基金
国家自然基金(编号:31060234)
广西科学研究与技术开发项目(编号:13129028)
广西科学研究与技术开发项目(编号:11107005-2)
关键词
罗非鱼
鱼排
制曲
酶活力
水解率
tilapia
ribs
starter-making
protease activity
hydrolysis rate
