Study on Fermentation Process of Spirulina Flavor Sauce
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.
Spirulinasoy sauce koji essencefermentation processamino acid nitrogen
万方数据
维普
