特色紫菜酱的发酵工艺
目的 探究紫菜酱得最佳发酵工艺。方法 以干制坛紫菜为原料, 参照国标测定紫菜中的基本成分与营养成分, 用乳酸菌和米曲霉对坛紫菜进行发酵制备紫菜酱, 以发酵产物中的游离氨基酸含量和感官检验结果作为指标, 通过正交实验对紫菜酱的发酵条件进行优化。结果 干制坛紫菜中粗蛋白质为34.13%, 粗脂肪为3.89%, 灰分为9.32%, 水分含量为11.80%。紫菜含有17种氨基酸, 包含7种人体所必需的氨基酸。四因素三水平的正交实验确定发酵紫菜酱的最佳发酵条件为米曲霉接种量是1.0%, 乳酸菌的接种量是1.0%, 发酵时间是5 d, 发酵温度是25 ℃。在此基础上, 经过调配得到原味、香菇味、香辣味、牛肉味4种不同风味的紫菜酱配比。结论 最佳的发酵工艺条件制备的紫菜酱味道鲜美, 口感极佳, 为高营养、高品质的酱料产品。
Objective To explore the optimum fermentation technology of Porphyra haitanensis sauce. Methods Taking dried Porphyra haitanensis as raw material, the basic ingredients and nutrients of Porphyra haitanensis were determined with reference to the national standard, and the Porphyra haitanensis was fermented with lactic acid bacteria and Aspergillus oryzae to prepare Porphyra haitanensis sauce. The fermentation conditions of Porphyra haitanensis sauce were optimized by orthogonal experiment with the content of free amino acids in the fermentation products and the results of sensory examination as the indexes. Results The crude protein of dried Porphyra haitanensis was 34.13%, the crude fat was 3.89%, the ash content was 9.32%, and the moisture content was 11.80%. Laver contained 17 kinds of amino acids, including 7 kinds of essential amino acids for human body. The four-factor three-level orthogonal experiment determined that the best fermentation conditions for fermented Porphyra haitanensis sauce were Aspergillus oryzae inoculation volume 1.0%, lactic acid bacteria inoculation volume 1.0%, fermentation time five days, fermentation temperature 25 ℃. On this basis, four different flavors of Porphyra haitanensis sauce, original flavor, mushroom flavor, spicy flavor, and beef flavor were prepared through blending. Conclusion The Porphyra haitanensis sauce prepared with the best fermentation process conditions is delicious and has excellent taste. It is a highly nutritious and high-quality sauce product.
标题：特色紫菜酱的发酵工艺
英文标题：Fermentation technology of special Porphyra haitanensis sauce
作者：
张雪楠 大连海洋大学食品科学与工程学院
罗佳峰 大连海洋大学食品科学与工程学院
卓丹琪 大连海洋大学食品科学与工程学院
何云海 辽宁水产品加工及综合利用重点实验室
周慧 辽宁水产品加工及综合利用重点实验室
任丹丹 辽宁水产品加工及综合利用重点实验室
汪秋宽 国家海藻加工技术研发分中心
中文关键词:坛紫菜,乳酸菌,米曲霉,发酵,正交实验,
英文关键词:Porphyra haitanensis,lactic acid bacteria,Aspergillus oryzae,fermentation,orthogonal experiment,
发表日期：2020-03-21
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