Development And Utilization Of Waste Liquid Of Sea Cucumber Processing

In this research, technology conditions of low salt solid sauce with the waste liquid of sea cucumber processing as auxiliary material was determined, through researching the kinds of strains, koji-making condition and fermentation condition. Fermentation process of high salt solid sauce was preliminarily studied. And fishy smell of the waste liquid of sea cucumber processing was removed through the method of microbial fermentation.Low salt solid sauce adding the waste liquid of sea cucumber processing was studied. Suitable strains were selected for producing low salt solid soy from5kinds of bacteriums, according to the growing situation of every kind of strains, the amount of tanekoji spore, effects of removing smell, enzyme activity of koji and amino nitrogen in the sauce. The definite strains were As3.350:As3.042:UE336-2=1:1:1. By the single strain experiment and the orthogonal examination, koji-making condition of low salt solid soy was soybean meal60g, wheat bran60g, water100mL, wheat30g and koji-making time44h.The best method of brewing soy sauce was defined through perpendicular examination, flavor of finished product soy and analyzing and assuring the standard of soy. The fermentation condition was that salty degree was12%which was mixed by the salty degree of32%and5%of the waste liquid of sea cucumber processing, the addition was40%, salty water ratio was100:110, and fermentation temperature was40℃.Low salt solid sauce by adding the waste liquid of sea cucumber processing contained Ca, Fe, Zn and polysaccharide, and the content was richer than soy sauce from the market. The soy sauce had no fishy smell, tasted delicious and smelled flavor and ester flavor. The physicochemical indexes of low salt solid sauce were amino nitrogen0.8g/100mL, total nitrogenl.45g/100mL, soluble saltless solid18.2g/100mL, reducing sugar3.85g/100mL.High salt solid sauce was fermented with the waste liquid of sea cucumber processing, soybean meal and wheat as raw material. The physicochemical indexes of high salt solid sauce were amino nitrogen0.8g/100mL, total nitrogen1.35g/100mL, soluble saltless solid13.5g/100mL. The soy sauce had no fishy smell, tasted delicious and smelled flavor and ester flavor. Fishy smell of the waste liquid of sea cucumber processing was removed by salt tolerance yeasts. The condition of removing fishy smell was that the best mixing fermentation yeasts were As2.180and As2.181, inoculated-pathogen quantities was2%, the addition of white sugar was1%, culture time48h, when the salty degree was1.8%of the waste liquid of sea cucumber processing. The condition of removing fishy smell was that the best mixing fermentation yeasts were As2.297and As2.378, inoculated-pathogen quantities was2%, the addition of white sugar2%, culture time48h, when the salty degree was1.8%of the waste liquid of sea cucumber processing.