| 民族食品鱼酱酸工艺及成分分析 |
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| 引用本文： | 袁玮,陈冬华,石敏.民族食品鱼酱酸工艺及成分分析[J].安徽农业科学,2010,38(22):12030-12031. |
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| 作者姓名： | 袁玮 陈冬华 石敏 |
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| 作者单位： | 1. 凯里学院环境与生命科学学院,贵州凯里,556000
2. 贵州省凯里市环境保护局,贵州凯里,556000 |
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| 摘 要： | 目的]对贵州省黔东南地区的民间发酵型调味品——鱼酱酸进行研究,为开发这种极具地方性、民族性原生态食品提供一定的理论基础。方法]采用调查法对鱼酱酸制作工艺进行研究,同时测定食品中营养成分及部分有害物质。结果]鱼酱酸营养成分蛋白质、粗脂肪等各占4.8572%、1.7178%;所测定的17种氨基酸中含有人体必需氨基酸中的9种,重金属锌、铜、铅、镉均未超出国家食品卫生安全标准,亚硝酸盐仅为1.515mg/kg,未超出国家食品卫生安全标准。结论]鱼酱酸是一种值得开发的发酵型食品。
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| 关 键 词： | 鱼酱酸 制作工艺 成分分析 |
Process and Composition Analysis of Ethnic Food Fish Sauce Acid |
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| YUAN Wei et al.Process and Composition Analysis of Ethnic Food Fish Sauce Acid[J].Journal of Anhui Agricultural Sciences,2010,38(22):12030-12031. |
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| Authors: | YUAN Wei |
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| Institution: | YUAN Wei et al (Environmental , Life Sciences Institute,Kaili College,Kaili,Guizhou 556000) |
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| Abstract: | Objective] Fish sauce acid which was folk fermented condiment in Southeast Guizhou Province was studied for the development of this local,national character of the original ecological quality food.Method] Using survey method,fish sauce acid production process was studied.Food nutrition and some hazardous substances were determined.Result] Acid nutrition of fish sauce of protein,fat was 4.857 2%,1.717 8%.Fish sauce acid contained 9 essential amino acids.Heavy metals zinc,copper,lead,cadmium didn′t exceed the national standards of food hygiene which was safety,nitrite content reached only 1.515 mg/kg which was within the national food hygiene and safety standards.Conclusion] Fish sauce acid was a fermented food worthy of exploitation. |
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| Keywords: | Fish sauce acid Production process Component analysis |
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