期刊论文

Study on deodorization of fish sauce during fermentation by external koji addition

中文

中国酿造

0254-5071

2007

12

46-47

10.3969/j.issn.0254-5071.2007.12.015

本校为第一机构

以添加米糠、蓖头皮制得的成曲对鲢鱼下脚料发酵水解，进行去除鱼露鱼腥味的实验，以感官指标为评价标准，将其与普通成曲的处理方法对鱼露的去腥效果进行对比，结果表明，使用添加有蓖头皮的成曲，菖头皮的添加量为小麦重量的75％，对蛋白酶活力影响较小，去腥效果好，鱼露的风味感官评价较好。

The deodorization effect of fish sauce with external koji fermentation was studied according to sensory evaluation. The koji was made from chub offal with the addition office bran and Allium chinense peel through fermentation. Compare to the treatment of common koji of the deodorization effect of fish sauce, the result shows that when the addition ofAllium chinense peel is 75% of wheat weight, the effect on the protein enzyme is the least, and the fish sauce has bet...