海带浓缩调味汁生产工艺条件的优化

Opitimization of process for the production of brown seaweed(Laminaria japonica) concentrated sauce

以干海带为原料,采用水提法作为海带浓缩调味汁的生产工艺,以料液比、提取温度、提取时间为考察因素,以海带提取物得率和呈味氨基酸(天冬氨酸、谷氨酸、甘氨酸、丙氨酸、脯氨酸)总量为检测指标,采用单因素试验优化了海带浓缩调味汁的生产工艺条件。游离呈味氨基酸采用高效液相色谱法检测。结果表明,料液比为7/125(g/mL)、提取温度为60℃、时间为60min时,海带提取物得率较高[(32.4±0.57)%],海带提取物中呈味游离氨基酸总量较大[(14 526.77±324.80)μg/g]。在此工艺条件下生产的海带浓缩调味汁产品,呈味游离氨基酸含量较高,游离氨基酸组成比较合理,具有鲜甜的海带风味,较适合工厂产业化的生产。

The concentrated sauce was extracted from dry brown seaweed(Laminaria japonica) using water extraction technology.Take yield(in dry basis) and flavor amino acid contents(Asp,Glu,Gly,Ala,Pro) of the brown seaweed concentrated sauce as the main indicators,the experimental parameters including material to liquor ratio,extraction temperature and extraction time were optimized by using single-factor experiment.The free amino acid concentration was analyzed using HPLC.Results indicated that a high yield [(32.4±0.57)%] and flavor amino acid content [(14 526.77±324.80) μg/g] of brown seaweed concentrated sauce was obtained at below conditions: 7/125(g/mL) of material to liquor ratio,60 ℃ of extraction temperature and 60 min of extraction time.The products obtained under above conditions had suitable composition of free amino acid,and appeared fresh and sweet taste.Therefore,the condition was applicable to produce brown seaweed concentrated sauce in factory.