发酵温度对克氏原螯虾虾酱品质变化影响研究

通过正交试验优化虾酱配方,最终确定了最佳配方:虾粉添加量为800g,水添加量为1500g,乳酸菌添加量为120g,葡萄糖添加量为100g,食盐添加量为150g。在此基础上,分析发酵温度变化对克氏原螯虾虾酱在发酵过程中水分含量、水分活度、菌落总数、pH值、氨基酸态氮、挥发性盐基氮等指标的影响。综合各项指标和感官评价,发酵温度在30℃时虾酱风味形成最丰富,含水量和水分活度适中,整体效果最佳。

Effect of Fermentation Temperature on Quality Change of Procambarus clarkii Paste

In this study, the formula of Procambarus clarkii paste is optimized by orthogonal experiment, and the optimum formula is finally determined as follows: the additive amount of Procambarus clarkii powder is 800 g, the additive amount of water is 1500 g, the additive amount of Lactobacillus is 120 g, the additive amount of glucose is 100 g and the additive amount of salt is 150 g . On this basis, the changes of fermentation temperature on water content, water activity, total number of colonies, pH value, amino acid nitrogen and volatile basic nitrogen of Procambarus clarkii paste during fermentation are analyzed.According to the sensory evaluation, the fermentation temperature is 30 ℃. At this time, the flavor of Procambarus clarkii paste is the richest, the water content and water activity are moderate, and the overall effect is the best.