【作者】 杨贤庆； 夏国斌； 戚勃； 李来好； 陈胜军； 郝志明；

【Author】 YANG Xian-qing~1,XIA Guo-bin~(1,2),QI Bo~1,LI Lai-hao~1,CHEN Sheng-jun~1,HAO Zhi-ming~3 (1.South China Sea fisheries Research Institute,Chinese Academy of Fishery Science,Key Laboratory of Aquatic Product Processing,Ministry of Agriculture,National Research and Development Center For Aquatic Product processing,Guangzhou 510300,China;2.College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;3.Quality Supervision and Test academe of Guangzhou, Guangzhou 510110,China)

【机构】 中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,国家水产品加工技术研发中心； 上海海洋大学食品学院； 广州市质量监督检测研究院；

【摘要】 以大型经济海藻龙须菜为实验原料,研究龙须菜风味海藻酱的加工方法。在高压均质、高压蒸煮、真空包装等原料预处理工艺的基础上,以发酵曲中蛋白酶活力和发酵后酱粕的综合感官评分为重要指标,研究米曲霉和鲁氏酵母制备发酵曲的最优发酵条件。正交试验结果表明,最优发酵组合为米曲霉(Aspergillusoryzae)接种量1.0%、鲁氏酵母接种量0.8%、发酵时间5d、发酵温度35℃,在此条件下发酵所得酱料蛋白酶活力达6.08g氨基态氮/100g(干基),综合感官评分达到4.1分。研制的4种不同口味配方的产品,各项品质指标良好,符合国家相关海藻即食食品标准规定。更多还原

【Abstract】 Research on utilizing the economic microagae Gracilaria lemaneiformis(Rhodophta) as the raw material of the seasoned seaweed sauce,focuses on the use of Aspergillus oryzae and Yeasts as the main fermentation microbilogy to develop the sauce product with different flavours,The raw materials pretreatment involved high pressure homogenization,high-pressure steaming and vaccum package.After well-designed orthogonal experiments,the optimum fermenttation conditions were dertemined as:1.0%inoculation of Aspergillus oryzae and 1.0%Yeasts under fermentation time of 5 days and fermentation temperature of 35℃,and achieved a protease activity of 6.08 g amino nitrogen per 100 g dry sauce product with a relatively high sensory evaluation mark of 4.1.All the four developed differently-flavored seaweed sauce products are delicious, nurtitional and meet with the national food quality standard.The obtained qualified results would provide technical support to Gracilaria Lemaneiformis-Based seaweed processing industries which indicted a potentially promising prospects.更多还原