虾酱发酵工艺优化及微生物多样性研究

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中图分类号：TS254.55 文献标志码：A 文章编号：1000-9973（2025）11-0151-05

Abstract： Traditional shrimp paste has a long fermentation period，unstable product quality and strong fishy smell，which make it difficult for many consumers to accept. In order to accelerate the fermentation process，some researcher have tried to promote protein hydrolysis by protease，but this will produce biterness.The method of fermentation with koji can effectively solve this problem.Based on this，the processing technology of shrimp paste is optimized through single factor test and orthogonal test. The purpose is to find a method that can not only accelerate the fermentation speed，maintain the flavor of shrimp paste，but also reduce the production of bad taste.The results show that the optimal processing technology of shrimp paste is fermentation temperature of 36∘C ，koji addition amount of 8% ，salt addition amount of 16% and fermentation time of 50h . The shrimp paste fermented under these processing conditions has strong flavor，attractive purple-red color and uniform texture. In addition，the effects of different strains on the volatile flavor substances in fermentation of shrimp paste are also compared in this study. The results show that there are differences in the types and total number of volatile flavor substances in shrimp paste fermented by different strains，resulting in certain differences in the flavor of shrimp paste fermented by different strains.

Key words： shrimp paste; sensory score;processing technology;optimization

虾酱是一种调味品，主要由小型虾类制成，通过将其捣碎、加盐并进行发酵处理，这种酱料在中国沿海地区和东南亚非常流行，它不仅味道鲜美，而且富含营养]。（剩余7331字）