硒酵母对鱼酱油品质的影响

以鱼蛋白为原料，在酶解与曲酶发酵相结合的基础上，于后熟阶段加入硒酵母作为有机硒的载体和增香工具，生产品质优良的富硒营养鱼酱油。试验结果表明：采用后熟温度35℃，酵母液量10％，酱醅盐度8％和12％，后熟发酵周期12d的工艺条件，可生产出优质的富硒鱼酱油。产品的氨基氮、有机酸等营养成分均高于国家标准，有机硒的含量达到国内专用硒保健品的水平。

Effect of Selenium yeast on fish-soy

The fish protein was treated by the means of combining proteinase hydrolysis and aspergillus ferment as the carrier of organic Selenium and means for improving flavor. The Selenium yeast was used at the last fermenting stage, producing an excellent nutritional fish soy. Additionally, the effects of relative technological factors on the alcohol content and Selenium content were studied. The best technological factors for excellent soy were defined. The soy was tested and the contents of the nutrient ingredients were found. The alcohol and the amino nitrogen were higher than those of the official standard and the contents of the orgnic Selenium were comparable to that of the special Selenium nutriments.