| 米酒酵母菌对鱼块除腥方法研究 |
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| 引用本文： | 王凤,;陈婷,;冯端林,;王晓娟,;刘志国. 米酒酵母菌对鱼块除腥方法研究[J]. 武汉工业学院学报, 2014, 0(2): 5-7 |
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| 作者姓名： | 王凤, 陈婷, 冯端林, 王晓娟, 刘志国 |
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| 作者单位： | [1]武汉轻工大学生物与制药工程学院,湖北武汉430023; [2]武汉高龙水产食品有限公司,湖北武汉430418 |
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| 基金项目： | 武汉市科技局科技攻关项目（2013020602010290）. |
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| 摘 要： | 研究鱼块除腥的方法。采用米酒酵母菌处理干鲢鱼鱼肉块，以活性干酵母除腥效果作对照，以感观评价为标准，观察酵母菌浓度、反应温度、反应时间单因素除腥效果，再通过正交实验确定最佳除腥工艺参数。结果表明：米酒酵母菌除腥效果较好，米酒酵母菌的最佳除腥接种量为25％（体积百分比）（菌种量为8．56×10^8个/mL），38℃下反应120 min。
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| 关 键 词： | 米酒酵母菌 活性干酵母菌 除腥 |
Rice wine yeast except fishy for fish products |
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| Affiliation: | WANG Feng, CHEN Ting, FENG Duan-lin, WANG Xiao-juan, LIU Zhi-guo ( 1. School of Biology and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2. Wahan Gao-long Aquatic Food Co. , Ltd. ,Wuhan 430418 ,China) |
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| Abstract: | In this paper , except fishy for fish products by rice-wine yeast is studied .Sensory evaluation serves as standard.At first, observe deodorization effect through three single-factor experiments （ yeast concentration , soa-king temperature , soaking time ） , then get the best deodorization process by orthogonal experiment .The results show that ：best deodorization rice-wine yeast concentration of 25%（the amount of bacteria was 8.56 ×10^8/mL）, 120min, 38℃.Under the same experimental conditions except fishy rice-wine yeast is better than active dry yeast . |
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| Keywords: | rice-wine yeast dry yeast deodorization |
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