低值水产品制备天然复合海鲜调味料的工艺研究

Study on preparation technology of natural compound seafood seasoning from low value aquatic products

为满足人们对海鲜调味料的天然安全、复合鲜味及营养方面的需求,以开发一款采用低值水产品为主要原料,天然食材为辅料的天然复合海鲜调味料为目标,将巴沙鱼、海带、香菇和牡蛎调味基液,添加辅料进行调配,采用单因素试验和正交试验,以感官评分为考察指标,确定天然复合海鲜调味料的最优配方。结果表明,天然复合海鲜调味料的最优配方为巴沙鱼调味基料、海带调味基料、香菇调味基料和牡蛎调味基料以体积比7:6:6:4复配,总体积69 mL,再添加食盐0.6 g、白砂糖2.1 g、姜蒜汁36 mL和白胡椒汁24 mL。经感官评定,成品呈姜黄色、浓稠状且无异物,无明显腥味和苦味,具有良好的海鲜风味。经理化测定,成品含有氯化物3.776 g/100 g,呈味核苷酸二钠2.060 g/100 g,谷氨酸钠27.910 g/100 g,可溶性固形物20.741 g/100 g。

In order to meet people's demand for the natural safety,compound umami and nutrition of seafood seasoning,lowvalue aquatic products were used as the main raw materials and natural food materials as the auxiliary materials to develop a natural compound seafood seasoning.The seasoning base liquid of basa fish,kelp,mushroom and oyster were mixed with auxiliary materials,and the optimal technology of natural compound seafood seasoning was determined by single factor experiment and orthogonal experiment with sensory score as the evaluating index.The results show that the optimal recipe for natural compound seafood condiment is a volume mix ratio of 7:6:6:4 of basa fish seasoning base,kelp seasoning base,mushroom seasoning base and oyster seasoning base.The total volume of natural compound seafood seasoning is 69 mL,including 0.6 g of salt,2.1 g of sugar,36 mL of ginger and garlic juice,and 24 mL of white pepper juice.According to sensory evaluation,the finished product shows ginger yellow,thick and no foreign substance,no obvious fishy and bitter taste,and has a good seafood flavor.The results show that the finished product contains 3.776 g/100 g of chloride,2.060 g/100 g of flavor disodium,27.910 g/100 g of sodium glutamate,and 20.741 g/100 g of soluble solids.