食品与发酵工业 >

2026 , Vol. 52 >Issue 15: 281 - 290

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044648

研究报告

利用罗非鱼骨生产高钙酱油的制曲工艺优化及品质特性分析

  • 黄荻 ,
  • 王婧娴 ,
  • 喻赟齐 ,
  • 戴梓茹 ,
  • 蔡泓滢 ,
  • 钟赛意
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  • 1(广东海洋大学 食品科技学院,广东省水产品加工与安全重点实验室, 广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,广东 湛江,524088)
    2(广东海洋大学 深圳研究院,广东 深圳,518108)
    3(北部湾大学 食品工程学院,北部湾海产健康养殖与绿色加工实验室,广西 钦州,535011)
    4(南方海洋科学与工程广东省实验室,广东 湛江,524004)
第一作者:硕士研究生(钟赛意教授为通信作者,E-mail:zsylxc@126.com)

收稿日期: 2025-09-28

  修回日期: 2025-12-17

  网络出版日期: 2026-08-20

基金资助

广东省重点领域研发计划项目(2020B1111030004);国家重点研发计划重点专项(2019YFD0902005);广东省高校科技创新团队项目(2021KCXTD021);广东海洋大学大学生创新团队项目(CXTD2023006)

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Process and quality characteristics of koji for high-calcium soy sauce produced from tilapia bones

  • HUANG Di ,
  • WANG Jingxian ,
  • YU Yunqi ,
  • DAI Ziru ,
  • CAI Hongying ,
  • ZHONG Saiyi
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Engineering Laboratory of Marine Biological Products, Guangdong Research Center for Marine Food Engineering Technology,Zhanjiang 524088, China)
    2(Shenzhen Research Institute, Guangdong Ocean University, Shenzhen 518108, China)
    3(School of Food Engineering, Beibu Gulf University, Laboratory of Marine Health Breeding and Green Processing of Beibu Gulf Aquatic Products, Qinzhou 535011, China)
    4(Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524004, China)

Received date: 2025-09-28

  Revised date: 2025-12-17

  Online published: 2026-08-20

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摘要

为提高罗非鱼骨加工副产品的应用价值,以罗非鱼骨为原料,利用其富含钙的特性,参考传统酱油制曲方式制备高钙罗非鱼骨曲。采用响应面法优化罗非鱼骨曲的最佳工艺条件,并研究了罗非鱼骨曲与传统酱油曲发酵过程中的孢子数、还原糖及氨基酸态氮含量的差异,再进一步分析罗非鱼骨曲与传统酱油曲理化品质、酶系活力以及挥发性成分的差异。结果表明,鱼骨成曲最佳工艺条件为鱼骨粉占比33.5%、面粉添加量23.5%,接入1.4%的纳豆芽孢杆菌在37 ℃发酵50.5 h后,再接入1.3%的米曲霉32 ℃发酵36.5 h,以上均为质量分数。在此条件下酸性蛋白酶活力为2 077.64 U/g干基,可溶性钙含量为2 253.2 mg/L,符合国家高钙标准。鱼骨成曲中的孢子数、还原糖及氨基酸态氮含量皆高于传统成曲。2种成曲的酶系活力、理化品质与风味存在差异。气相色谱-离子迁移谱联用结果分析表明,鱼骨成曲与传统成曲共检测出39种挥发性物质,其中酯类、酮类与醇类的风味贡献度较大。综上,该研究为开发罗非鱼骨的高值化利用提供实践参考。

关键词： 罗非鱼骨; 高钙; 酱油曲; 风味; 品质特性

本文引用格式

黄荻 , 王婧娴 , 喻赟齐 , 戴梓茹 , 蔡泓滢 , 钟赛意 . 利用罗非鱼骨生产高钙酱油的制曲工艺优化及品质特性分析[J]. 食品与发酵工业, 2026 , 52(15) : 281 -290 . DOI: 10.13995/j.cnki.11-1802/ts.044648

Abstract

This study developed high-calcium koji from tilapia bone by-products to enhance their value.Optimal fermentation conditions were optimized by response surface methodology:a substrate of 33.5% bone powder and 20% wheat flour was first fermented with Bacillus subtilis var natto (1.4%, 37 ℃, 50.5 h), then with Aspergillus oryzae (1.3%, 32 ℃, 36.5 h).The resulting koji exhibited an acidic protease activity of 2 077.64 U/g and a soluble calcium content of 2 253.2 mg/L, meeting the high-calcium standard.Compared to traditional soy sauce koji, the bone koji showed superior performance in spore count, reducing sugar, and amino acid nitrogen, alongside distinct enzyme activities, physicochemical properties, and volatile compounds.Gas chromatography-ion mobility spectrometry identified 39 volatiles, primarily flavor-contributing esters, ketones, and alcohols.This work provides a practical strategy for the high-value utilization of tilapia bone by-products.

Key words： tilapia bone; high-calcium; soy sauce koji; flavor; quality characteristics

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