作　　者： ; ; ; ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《食品与发酵工业》 2009年第2期80-83,共4页

摘　　要： 采用乳酸菌发酵协同自溶作用回收利用虾头、虾壳中的蛋白质,研究了发酵自溶的条件,发现采用3株乳酸菌混合做发酵剂可以快速产酸,在添加20%葡萄糖,固液比1∶2,接种量10%,39℃发酵120 h后,发酵液pH值达到3.34,蛋白质回收率达到94.0%,水解液经CaCO3中和,经感官评定,所获产品虾香浓郁,无苦涩味和腥臭味。 In this paper, the combined action of lactic acid fermentation and autolysis was deployed in the shrimp waste protein utilization. The research on fermentation condition revealed that the waste was quickly acidified by using the mixture of 3 strains of Lactobacillus as starter. With 20 % glucose added, the solid-liquid ration 2： 1, the inoculum size 10%, and fermented at 39℃ for 120 h, the pH of obtained liquor reached 3.34, and the recovery rate of protein reached 90.4 M. After the liquor was neutralized by calcium carbonate, the sensory evaluation concluded that it was full of desirable shrimp aroma with no trace of the fish odor and bitterness.

关 键 词： 虾头虾壳 乳酸菌 自溶 蛋白质

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]