蛤蜊酱的发酵工艺及其鲜味物质分析

Fermentation Technology of Clam Sauce and Umami Substances Analysis

摘要:

为综合利用我国蛤蜊资源，研究蛤蜊酱的发酵生产。以米曲霉为发酵微生物，比较了不同原料制曲和不同发酵工艺对蛤蜊酱中氨基氮和氨基酸含量的影响，结果显示：以麦麸制曲和发酵初期加入蛤蜊的工艺最佳，其总氨基氮质量分数最高，为1.25 g/hg；其谷氨酸为1.2 g/hg；呈味核苷酸为209.54 mg/hg。发酵结束后蛤蜊酱鲜味突出，其中5'-GMP的呈味强度值为8.460，说明发酵过程中产生的5'-GMP对蛤蜊酱鲜味有重要贡献。

Abstract:

The fermentation of clam sauce was studied to development of clam resource utilization. The contents of amino nitrogen and amino acid were investigated based on the different raw materials and fermentation technologies，in which Aspergillus oryzae was used as the fermentation microorganism. The optimization of fermentation condition was achieved by koji made from wheat bran and clam added in the initial stage. The total content of amino nitrogen was as high as 1.25 g/100 g with 1.2 g/100 g of glutamic acid and 209.54 mg/100 g of flavor nucleotide. A characteristic flavor of clam sauce was significantly exhibited with the 5'-GMP intensity of 8.460. The contribution of 5'-GMP to umami flavor of clam sauce during fermentation was confirmed.