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Study on Process of Fermented Seaweed Sauce

Author: LiuZuo
Tutor: LiGongGuo
School: Shanghai Ocean University,
Course: Food Science and Engineering
Keywords: Kelp Aspergillus oryzae Aspergillus niger koji-making fermentation flavor substances
CLC: TS264.2
Type: Master's thesis
Year: 2011
Downloads: 113
Quote: 0
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Abstract

Kelp is a kind of low value edible seaweed, its dry matter content of 25% starch and 12~50% protein. Kelp with high nutritional and health effects which contains trace elements and vitamins is much more than all land plants. Fermentation was used rarely in processing kelp products and this product would be classified as deep-processing products. Actually, a long history of fermentation has many advantages, such as alcohol, organic acids, amino acids and esters which came from the fermentation made the product color and unique flavor also to the benefit of food preservation. Therefore, the product quality which was using fermentation will superior than those not.Through preliminary experiments, in several commonly used strains of koji, Aspergillus oryzae and Aspergillus niger were determined the most suitable for preparation of fermented soybean koji. Then several common edible seaweeds were identified, Laminaria algae was the most suitable for fermentation has been found, the fermentation conditions used to optimize post-experiment. The best way was separate the starter for making koji and mixed fermentation.Aspergillus oryzae was selected when we optimumed conditions for starter-making.The effects of raw materials, koji, inoculation, koji temperature, humidity, etc. on Aspergillus oryzae koji processing. In the single-factor test, based on a response surface method optimization of conditions for the optimal starter, that the material thickness of 2.09cm, temperature was 34.15℃, koji time was 3.66d, get the actual activity of the average of 1612U/g. It was found that species of koji in the preservation process influenced by the water, fresh kind of koji stored at 4℃, 10d about drying method used types of koji can be stored at 4℃about 60d.Fermentation using multi-strain mixed fermentation, so the ratio of bacteria on the kelp and the material ratio had great influence on the quality of sauce. The amino nitrogen content and sensory evaluation as the indicators, the optimal ratio of bacteria to A. oryzae koji: A. Niger koji=3:1; best material ratio kelp: soybean=3:1 were determined by experiments. Then based on the single factor test, the optimal fermentation conditions were optimized by orthogonal test method, that was, salinity 14Be°, fermented for 30 days, adding water 60ml. The sauce under this mathed fermentation was colorful, shiny and had a unique flavor with sauce and kelp, amino nitrogen content was 2.91%.The rule getted by measuring the changes of physical and chemical indicators of the seaweed sauce fermentation processing: water, PH and total soluble sugar as the fermentation time decreased, while the total amino acid and nitrogen content increased. That was because the fermentation process with a series of reaction consumed water, protein and carbohydrates, and ultimately into substances such as amino acids and esters.The flavor composition of different samples was determinated by GC-MS. Different single-strain starter to get the kelp greatly different flavor sauce, rice song single strain fermentation esters are more single strain fermentation of Aspergillus heterocyclic substances more, and esters and heterocyclic substances on the flavor of butter have played a positive role. Proportion of different kinds of music get the seaweed sauce fermented flavor other than the removal of impurities, there are 10 species co-exist, most of these substances are aldehydes and ketones and esters, is the sauce flavor substances play a major role, and content 20 % or more, is not very different. Thus, as long as the effect of koji mixed with the flavor ratio of the number of little on fermentation. Ratio of different materials obtained by fermentation of seaweed sauce flavor was different, other than to remove impurities, only benzaldehyde was shared. And less of aldehydes and ketones added kelp and hydrocarbon content, esters less, without acid, but adding a large quantity of kelp, acids and high levels of esters, aldehydes and ketones and hydrocarbon content of less, and aldehydes and ketones esters hope to get the flavor. Therefore, kelp seaweed sauce by adding time to pay attention ratio during the process, which is the flavor of the key factors in seaweed sauce.

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