| 低值鱼调味品制曲条件的研究 |
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| 引用本文： | 任雪娇,孔繁东.低值鱼调味品制曲条件的研究[J].中国酿造,2012,31(3):170-172. |
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| 作者姓名： | 任雪娇 孔繁东 |
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| 作者单位： | 辽宁医学院 食品科学与工程学院,辽宁锦州,121000 |
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| 摘 要： | 通过菌种筛选选取最适制曲菌种,确定碳源添加量、种曲添加量、鱼体含水量、培养时间等单因素对制曲的影响,在此优化的基础上进行正交试验。经菌种筛选选用As 3.042∶宇佐美曲霉=3∶1制曲获得的蛋白酶酶活最高,制曲的最佳条件是葡萄糖添加量为3%,鱼体含水量为30%,制曲时间为48h,种曲添加量为2%。
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| 关 键 词： | 低值鱼 制曲 酶活 |
Starter preparation conditions for low-value fish made condiment |
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| REN Xuejiao
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KONG Fandong.Starter preparation conditions for low-value fish made condiment[J].China Brewing,2012,31(3):170-172. |
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| Authors: | REN Xuejiao KONG Fandong |
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| Affiliation: | (College of Food Science and Engineering,Liaoning Medical University,Jinzhou 121001,China) |
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| Abstract: | Optimum strains for koji were screened and the effect of mold addition,glucose addition,water content of the fish and koji-making time were studied.Based on single-factor experiment,the koji-making conditions were optimized with orthogonal test.The research conclusion can be summarized as follows,the maximum protease activity occurred when ratios of mixed strains of As 3.042 and Aspergillus usamii were 3∶1,and the optimum koji-making conditions were cultivation for 48h,raw material of 25g,glucose addition 3%,fish body water content 30%,and mold addition 2%. |
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| Keywords: | Low-valued fish koji-making enzymes activity |
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