螺旋藻风味酱的发酵工艺研究  

Study on Fermentation Process of Spirulina Flavor Sauce

作　　者：薛宪辉 李思雨[1] 郭睿 崔文凯 纪蓓[1] XUE Xian-hui;LI Si-yu;GUO Rui;CUI Wen-kai;JI Bei(College of Chemical and Biological Engineering,Shandong University of Science and Technology,Qingdao 266590,China)

机构地区：[1]山东科技大学化学与生物工程学院,山东青岛266590

出　　处：《中国调味品》2024年第8期69-73,共5页China Condiment

基　　金：四川省高等学校重点项目(PRKX2020Z05)。

摘　　要：螺旋藻富含蛋白质、维生素和人体所需的各种微量元素,具有提高免疫力、抗贫血、预防高血脂等功效。以螺旋藻、面粉为主要原料进行发酵,使酱具有独特螺旋藻风味的同时提高了其营养价值。为获得螺旋藻风味酱的发酵工艺,研究不同因素对螺旋藻风味酱发酵的影响,进行了单因素实验,得到最佳条件为料水比1∶1.25、藻面比100∶0、培养温度35℃、接种量0.1%、盐浓度13%、制曲时间72 h。在此基础上进行四因素三水平正交实验设计,对发酵工艺进行进一步研究。以氨基酸态氮含量作为指标,得到最佳工艺条件为料水比1∶1、藻面比90∶10、培养温度35℃、接种量0.05%、盐浓度13%、制曲时间72 h。进行验证实验,最佳条件下得到的螺旋藻风味酱酯香浓郁,黏稠适度,咸甜适口,氨基酸态氮含量达到(1.54±0.03)g/100 g。通过在酱料中加入不同香料炒制,得到多种口味的螺旋藻风味酱。Spirulina is rich in protein,vitamins and various trace elements needed by the human body,which has the effects such as improving immunity,anti-anemia and preventing hyperlipidemia.Spirulina and flour are used as the main raw materials for fermentation,which gives the sauce a unique Spirulina flavor and improves its nutritional value.In order to obtain the fermentation process of Spirulina flavor sauce,the effects of different factors on Spirulina-flour sauce fermentation are studied,and single factor experiment is carried out.The optimal conditions are determined as follows:the material-water ratio is 1∶1.25,the Spirulina-flour ratio is 100∶0,the cultivation temperature is 35℃,the inoculation amount is 0.1%,the salt concentration is 13%and the koji-making time is 72 h.On this basis,the four-factor and three-level orthogonal experiment design is carried out to further study the fermentation process.Taking amino acid nitrogen content as the index,the optimal process conditions are obtained as follows:the material-water ratio is 1∶1,the Spirulina-flour ratio is 90∶10,the cultivation temperature is 35℃,the inoculation amount is 0.05%,the salt concentration is 13%and the koji-making time is 72 h.The verification experiment is carried out,the Spirulina flavor sauce obtained under the optimal conditions has strong ester aroma,moderate viscosity,pleasant saltiness and sweetness,and the amino acid nitrogen content reaches(1.54±0.03)g/100 g.Through adding different spices into the sauce for stir-frying,Spirulina flavor sauce with a variety of flavors can be obtained.

关 键 词：螺旋藻 酱油曲精 发酵工艺 氨基酸态氮 

分 类 号：TS264.24[轻工技术与工程—发酵工程]