基于戊糖片球菌发酵酶解鲫鱼基料工艺研究-《中国调味品》

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摘要:: 鲫鱼酶解基料是以去腮去内脏的鲫鱼整鱼为原料，在一定条件下进行酶解、浓缩制成。本实验主要开展鲫鱼酶解基料的脱腥增香工艺的研究，研究戊糖片球菌在发酵鲫鱼酶解基料中的作用，并通过单因素实验与正交试验相结合，得出戊糖片球菌发酵鲫鱼酶解基料的最佳发酵条件为：戊糖片球菌发酵剂接种量为6%，加盐量为7%，发酵温度为35 ℃，发酵时间为5 d。与鲫鱼酶解基料对比，戊糖片球菌发酵后，鲫鱼基料中的氨基酸态氮的含量增加25.11%、多肽含量增加33.00%、I+G含量增加18.92%，总酸含量增加9.72%。

Abstract:: The crucian carp hydrolyzates was made from the whole fish, which was enzymatically hydrolyzed and concentrated. The study was to investigate the deodorization and flavor enhancement process of crucian carp hydrolyzates. The fermentation condition of crucian carp hydrolyzates by Pediococcus pentosaceus was studied by single factor and orthogonal experiment. The optimal conditions of fermentation showed that the addition of starter culture was 6%, the addition of salt was 7%, the fermentation temperature was 35℃, the fermentation time was 4d. The content of amino acid nitrogen, polypeptide, I+G and total acidity of crucian carp hydrolates was increased by 25.11%, 33%, 18.92% and 9.72% after fermentation by Pediococcus pentosaceus