发酵型裙带菜调味酱脱腥和制作工艺研究

Deodorization and processing of fermented Undaria pinnatifida sauce

中文关键词:  裙带菜  脱腥  发酵  调味酱

英文关键词:Undaria pinnatifida  deodorization  fermentation  sauce

中文摘要:

      目的 优化发酵型裙带菜调味酱脱腥和制作工艺。方法 本文以盐渍裙带菜为原料, 通过清洗脱盐、破碎匀浆、脱腥、调配发酵、包装杀菌等工艺制作得发酵型裙带菜调味酱, 重点研究了β-环状糊精包埋法和八角、桂皮、甘草掩蔽液脱腥法2种方法的脱腥效果, 并对产品的调配和发酵条件进行了优化。结果 添加2%的1:0.3:0.3遮蔽液(甘草、八角和桂皮)进行脱腥效果最优, 加入80%白菜、10%辣椒面、1%鲜姜、2%蒜、4%葱、6%食盐、8%白糖进行调配, 再添加10%鱼露常温发酵72 h, 在此制作工艺和配方条件下得到的发酵型裙带菜调味酱风味最佳。结果 本研究结果丰富了市场上裙带菜产品, 为裙带菜资源利用探索了新途径。

英文摘要:

      Objective To optimize the deodorization and preparation process of fermented Undaria pinnatifida sauce. Methods The fermented sauce of Undaria pinnatifida was prepared from salted Undaria pinnatifida by cleaning and desalination, mashing homogenization, deodorization, blending and fermentation, packaging and sterilization. The deodorization effects of β-cyclodextrin embedding method and octagonal, cinnamon and licorice masking liquid dislocation methods were studied, and the product preparation and fermentation conditions were optimized. Results The results showed the best deodorization effect was obtained by adding 2% 1:0.3:0.3 shading solution (octagonal, cinnamon and licorice), 80% cabbage, 10% pepper noodles, 1% fresh ginger, 2% garlic, 4% onion, 6% salt, 8% sugar, and adding 10% fish sauce to ferment at room temperature for 72 h. The fermented sauce of Undaria pinnatifida had the best flavor under the conditions of production technology and formula. Conclusion The results of this study enrich the products of Undaria pinnatifida in the market and explore new ways for the utilization of nepotism resources.