The Research Of Seaweed Soy Sauce Brewing Technology

Soy sauce is an indispensable condiment on the table. People not only need it to have good flavor, high nutrition, but also need to have enough color range to meet a wider variety of dishes cooking demand. Seaweed has a higher nutritional value, more protein content, it is also rich in flavor amino acids and mineral content. In this work, seaweed laver is used as materials to produce soy sauce by high-salt liquid fermentation. In this paper, the basic components of seaweed were determined and the seaweed sauce cooking and koji fermentation process were studied.Seaweed ingredients were determined. In this study, the content of protein was28.49g/100g, the content of dietary fiber was27.72g/100g, the content of starch was22.39g/100g, the content of ash was14.95g/100g, and Ca content of542.56mg/100g, Mg content of333.82mg/100g, Fe content of67.07mg/100g, which were significantly higher than the content of soybean meal. Vitamin C content was65.21mg/100g. Seaweed can be used as a raw material to soy sauce.By analysising the component of raw materials, the ratio of raw seaweed sauce was determined:Meal:fried wheat:seaweed was4.5:4.5:1. Through the response surface method the optimum cooking process was determined:run water was111%, steaming temperature was118℃, and steaming time was20min, its digestibility up to90.25%. Through comprehensive comparison of protease activity and glucoamylase activity, seaweed soy sauce koji time was42h.Amino nitrogen, total nitrogen and no-salt solids contents in seaweed soy sauce were eventually0.81g/100mL,1.59g/100mL,16.22g/100mL, meeting the national standard sauce. Seaweed soy sauce lactic acid, acetic acid, citric acid and succinic acid levels were higher than those of ordinary soy sauce. Seaweed soy sauce ester content was significantly more than the control. Soy sauce flavor compounds in seaweed types increased significantly by adding Zygosaccharomyces rouxii.In the seaweed sauce nutritional value, seaweed soy sauce flavor content of the amino acid aspartic acid21.42%higher than ordinary soy sauce and glutamic acid content higher than18.00%. The contents of Ca and Mg all were2times higher than those of ordinary soy sauce. Fe content was1.5times higher compared with the control. Vitamin C content in seaweed soy was3times higher than that of the normal soy sauce. Its viscosity was about5.57times higher than that of the normal soy sauce.