论文部分内容阅读
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。
For the development of scallop resources in our country, increase the added value of shellfish, and study the fermentation process of a scallop sauce. The morphological irregular scallops and flour were used as experimental materials to study the effect of different proportion of column and noodle, different protease dosage, different alcohol mash, different salt dosage and different fermentation temperature on the amino acid nitrogen content And sensory effects. Results: The optimum conditions for scallop pasta sauce fermentation were determined by ternary orthogonal regression design: 56% Bells, 28% noodles, 1300 U / g protease, 3% wine mash and 13% salt, Fermentation at 40 ℃ for 12 days. Conclusion: Aspergillus oryzae fermentation irregular scallop and flour, to obtain a nutritious, reasonable ratio, delicious scallop sauce.