响应面法优化海带酱的米曲霉和黑曲霉发酵工艺

为研究海带酱的最佳发酵工艺，在考察湿海带与湿黄豆比例、米曲霉与黑曲霉比例、盐浓度和盐水添加量等单因素对海带酱氨基态氮影响的基础上，采用响应面法对海带酱的米曲霉和黑曲霉发酵工艺进行优化。结果表明，海带酱的最佳发酵条件为:湿海带与湿黄豆比例为3:1，米曲霉与黑曲霉比例为2:1，盐浓度为14.5%，盐水添加量为77%，该条件下海带酱中氨基态氮值达到最高，为0.76%±0.04%，与理论预测值基本一致。这表明使用最佳发酵条件制作海带酱，可提高氨基态氮含量，增强海带酱的鲜味。同时，该海带酱营养成分为:能量171.33±1.15 kJ/100 g，蛋白质3.22±0.04 g/100 g，脂肪1.92±0.03 g/100 g，碳水化合物5.68±0.06 g/100 g，钠2633.00±1.00 mg/100 g；其中，氨基态氮含量符合GB/T 24399-2009《黄豆酱》标准。本研究可为发酵酱制品的进一步开发与利用提供一定的技术指导。

Fermentation Process of Aspergillus oryzae and Aspergillus niger of Kelp Paste Optimized by Response Surface Methodology

In order to study the optimal fermentation process of kelp paste, the effect of four single factors (the ratio of wet kelp to wet soybean, the ratio of Aspergillus oryzae to Aspergillus niger, the salt concentration and the amount of brine addition) on the amino nitrogen of kelp paste was investigated. Based on the single factor experiments, the fermentation process of kelp paste was optimized by response surface methodology. Results showed that, the optimal fermentation conditions for kelp paste were as follows: 3:1 of the ratio of wet kelp to wet soybean, 2:1 of the ratio of Aspergillus oryzae to Aspergillus niger, 14.5% of salt concentration, and 77% of the amount of brine addition. The amino nitrogen was up to 0.76%±0.04% under these conditions, which was basically consistent with the theoretical prediction value. This indicated that using these conditions to make kelp paste could increase the amino nitrogen content and enhance the umami taste. Meanwhile, the nutritional components of the kelp paste were as follows: 171.33±1.15 kJ/100 g of energy, 3.22±0.04 g/100 g of protein, 1.92±0.03 g/100 g of fat, 5.68±0.06 g/100 g of carbohydrate, 2633.00±1.00 mg/100 g of sodium. Among them, the amino nitrogen content conformed to the requirements of the standard of GB/T 24399-2009 "Soybean Paste". This study could provide a certain technical guidance for the development and utilization of fermented sauce products.