[1]宋中辉.香辣虾酱配方优化及其发酵品质变化研究[J].中国调味品,2019,(06):81-83.
 Study on formulation optimization and fermentation quality change of spicy shrimp paste[J].CHINA CONDIMENT,2019,(06):81-83.
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香辣虾酱配方优化及其发酵品质变化研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年06期
页码:
81-83
栏目:
出版日期:
2019-06-20

文章信息/Info

Title:
Study on formulation optimization and fermentation quality change of spicy shrimp paste
作者:
宋中辉
文献标志码:
A
摘要:
以香辣虾酱为研究对象,通过正交实验优化最佳配方,并测定不同发酵温度香辣虾酱的理化指标变化,探讨发酵温度对其发酵品质的影响及食用安全性。研究结果表明:鲜虾肉700g、辣椒300g、食盐200g、乳酸菌110g、葡萄糖110g为香辣虾酱最佳配方;不同发酵温度对香辣虾酱水分含量、PH值、氨基酸态氮等指标有一定影响,发酵温度35℃,香辣虾酱风味最佳,成品感官品相最优;不同发酵温度下发酵25d香辣虾酱菌落总数、霉菌数、大肠杆菌数量以及致病菌等指标均符合行业生产标准及国家卫生标准,具有食用安全性。
Abstract:
this paper took spicy shrimp paste as the research object, optimized the optimal formula by orthogonal experiment, and determined the changes of physical and chemical indexes of spicy shrimp paste at different fermentation temperatures, to explore the influence of fermentation temperature on its fermentation quality and edible safety. The results showed that 700g fresh shrimp meat, 300g pepper, 200g salt, 110g lactobacillus and 110g glucose were the best formulas for spicy shrimp paste. Different fermentation temperature on the spicy shrimp paste moisture content, PH value, the amino acid nitrogen index has a certain influence, such as fermentation temperature 35 ℃, spicy shrimp paste flavor, the best sensory quality finished product phase optimal; The total number of bacterial colonies, the number of mold, the number of escherichia coli and the pathogenic bacteria of spicy shrimp paste fermented at different fermentation temperatures for 25d all meet the industrial production standards and national health standards and are safe to eat.
更新日期/Last Update: 2019-11-06