龙须菜风味海藻酱的加工工艺优化

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(Aspergillus oryzae)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。

Production of Gracilaria lemaneiformis-Based Seasoned Seaweed Sauce

Economic microagae Gracilaria lemaneiformis (Rhodophta) was used as the raw material to explore the optimal preparation process of seasoned seaweed sauce. On the basis of pretreatment of raw materials through high-pressure homogenization, high-pressure steaming and vacuum package, and taking protease activity and fermented meal sensory scores as the evaluation indices, the optimal fermentation conditions of Aspergillus oryzae and yeast were explored. Results indicated that the optimal fermentation conditions were 1.0% inoculation of Aspergillus oryzae and 0.8% yeasts, fermentation time of 5 days and fermentation temperature of 35 ℃. Under the optimal fermentation conditions, the protease activity was up to 6.08 g amino nitrogen per 100 g dry sauce product with a relatively high sensory evaluation score of 4.1. Four developed seaweed sauce products with different flavors are delicious, nurtitional and meet the national food quality standard.