摘要
以斑点叉尾鮰为原料,采用多酶法制取鱼露。通过正交试验优化酶解工艺条件参数。结果表明,最佳生产工艺条件为:酶解时间3.5h、酶解温度50℃、pH8、酶浓度2%。所得鱼露味道柔和,具有鱼露特殊香气。
Using channel catfish as material, a fish sauce was developed with multi--enzymatic method. The processing technology of enzymolysis was optimized by orthogonal experiment. The results indicated that the optimal production technique conditions were enzyme 2%, pH8, temperature 50 ℃, and reaction time 3.5h,the fish sauce was brewed successfully, with a soft smell of fish sauce.
出处
《中国调味品》
CAS
北大核心
2008年第5期66-68,70,共4页
China Condiment
关键词
斑点叉尾鮰
多酶法
酶解
鱼露
channel catfish ； multi--enzymatic； enzymolysis； fish sauce
