高盐稀态发酵法制作扇贝裙边海鲜酱油的工艺研究

Preparation technology of seafood scallop skirt soy sauce by high-salt dilute fermentation

为了实现海产生物资源的多级利用,增加低值海产品加工副产物的附加值,该试验探索了以扇贝加工副产物扇贝裙边为主要原料的海鲜酱油的发酵制备工艺。在确定扇贝裙边取代豆粕的最佳添加比例为50%,米曲霉As3.042和黑曲霉As3.350的制曲配料为豆粕∶扇贝裙边∶粗麦粉∶水=25∶25∶33∶38(g∶g),培养时间分别为75 h和69 h的基础上,进一步优化了高盐稀态发酵工艺的工艺条件,确定了最佳的发酵时间为160 d,最佳的米曲与黑曲复配比例为1∶2,发酵温度前30 d为15℃,后150 d为30℃,其总氮和氨基酸态氮的含量分别为1.6 g/100 mL、0.79 g/100 mL,均高于国标要求,且含有普通一级酱油所没有的牛磺酸、氨基多糖等功能性成分。

In order to achieve multi-level utilization of seafood biological resources and increase the additional value of low-value seafood processing by-products,the fermentation technology of seafood soy sauce with scallop skirt(scallop processing by-products)as the main raw material was explored.On the basis of several conditions determination,the optimum addition proportion of scallop skirt to replace soybean meal was 50%,the koji-making ingredients for Aspergillus oryzae AS3.042 and Aspergillus niger AS3.350 was soybean meal∶scallop skirt∶couscous∶water 25∶25∶33∶38(g∶g),and the incubation time was 75 h and 69 h,respectively,the technical conditions of high-salt dilute fermentation were further optimized.The optimum fermentation conditions were time 160 d,A.oryzae AS3.042 and A.niger AS3.350 ratio 1∶2,and temperature 15℃on the first 30 d and 30℃on the last 150 d.The total nitrogen and ammonia nitrogen contents were 1.6 g/100 ml and 0.79 g/100 ml,respectively,which were both higher than that of the national standard,and several functional components,such as taurine and aminopolysaccharide,were detected in the seafood sauce,which could not be found in ordinary first grade soy sauce.