海带酶解液的脱色及发酵脱腥工艺研究

该研究探讨了活性炭和脱色树脂对海带酶解液的脱色及酵母菌和植物乳杆菌（Lactobacillus plantarum）发酵脱腥工艺的研究。结果表明，活性炭的脱色效果优于树脂，在活性炭添加量1.0 g/100 mL，脱色时间30 min，脱色温度50 ℃条件下，对海带酶解液的最高脱色率为64.5%。酵母菌发酵脱腥的最佳工艺条件为：脱腥温度30 ℃，接种量0.4%，脱腥时间40 min；植物乳杆菌发酵脱腥的最佳工艺条件为：脱腥温度37 ℃，接种量7%，脱腥时间90 min；将两株菌进行联合发酵脱腥后，腥味感官评分可达9.4分，气味清香，基本无腥味，也无酸异味。

Decoloration and fermentation deodorization of enzymatic hydrolysate of kelp

The decoloration process with activated carbon and decolorization resin and deodorization process with yeasts and Lactobacillus plantarum fermentation on enzymatic hydrolysate of kelp were researched. The results showed that decoloration effect of activated carbon was better than that of resin. Under the conditions of activated carbon addition 1.0 g/100 ml, decolorization time 30 min and temperature 50 ℃, the highest decolourization rate of enzymatic hydrolysate was 64.5%. The optimum deodorization process conditions of yeasts fermentation were deodorization temperature 30 ℃, inoculum 0.4% and deodorization time 40 min; the optimum deodorization process conditions of L. plantarum fermentation were deodorization temperature 37 ℃, inoculum 7% and deodorization time 90 min. After united fermentation deodorization of two strains, the fishy flavor sensory score was up to 9.4, and the enzymatic hydrolysate of kelp had fragrant smell, almost no fishy smell and sour smell.