[1]周强,刘蒙佳,刘爱青,等.明虾下脚料酵母发酵法脱腥工艺优化[J].中国调味品,2019,(07):5-7.
　Optimization of Deodorization Process for Prawn Residues by Yeast Fermentation[J].CHINA CONDIMENT,2019,(07):5-7.
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明虾下脚料酵母发酵法脱腥工艺优化()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年07期
页码:
5-7
栏目:
出版日期:
2019-07-20

文章信息/Info

Title:
Optimization of Deodorization Process for Prawn Residues by Yeast Fermentation
作者:
周强; 刘蒙佳; 刘爱青; 张健丽
文献标志码:
A
摘要:
以虾下脚料为原料，探讨明虾下脚料酵母发酵法脱腥工艺。以脱腥液的腥味值作为感官评定指标，在单因素的基础上进行正交实验，研究结果表明最优脱腥条件为：酵母的接种量1.0%，作用温度45℃，脱腥时间60 min。本研究可实现明虾下脚料的高值化，具有一定的推广价值。
Abstract:
The prawn residues were used as raw material to discuss the deodorization process by yeast fermentation. Taking the odor value evaluated by the sensory assessment as the judging indexes, the optimum deodorization condition of prawn residues was obtained based on single factor and orthogonal experiments. The results showed that: the yeast powder inoculation quantity of 1.0%, the effect temperature of 45℃, and the effect time of 90 min. This study may play a supplementary role in the deep developing of prawn residues, and it may also improve the economic value of the prawn
更新日期/Last Update: 2020-06-22