Preparation Of Kelp Compound Condiment

In this paper kelp was used as main material to prepare chicken-flavor compoundcontained in kelp pulp by Maillard reaction. And then laver, onion, ginger, MSG andsalt were added as auxiliary materials into kelp pulp to prepare a nutritious kelpcompound condiment with unique flavor. There was much protein, amino acid,polysaccharide, organic iodine, dietary fiber and various minerals in this product,which had many functions of nutrition and physiology. The main research was asfollows.1. Study on technology of removing kelp's fishy smellOptimal process parameters of removing kelp's fishy smell were got byorthogonal experiment in which β-cyclodextrin solution was used. Kelp pulp,withkelp's unique flavor and with no fishy smell, can be got after being treated in2%β-cyclodextrin solution at40℃for120min.2. Study on technology of oyster hydrolysisAlkaline protease was used to hydrolyze oyster through Box-Behnken centralcomposite test. And regression equation was obtained by fitting the results.Y=24.11+0.12X₁-0.55X₂+0.23X₃+0.033X₄+0.0075X₁X₂+0.25X₁X₃+0.27X₁X₄+0.17X₂X₃+0.18X₂X₄+0.15X₃X₄-0.53X₁²-0.47X₂²-0.068X₃²-0.60X₄²Optimal hydrolysis parameters, by solving the regression equation above, weregot as follows: temperature56.96℃, pH10.63, time5.50h, enzyme amount0.48%,generation rate of amino nitrogen24.43%.3. Study on technology of kelp alginate hydrolysisResults of orthogonal test indicated that factors which influenced the degree ofalginate hydrolysis were time, enzyme amount, pH and temperature. Optimalhydrolysis parameters of kelp alginate were as follows: alginate lyase amount4%,temperature45℃, pH7.0and time4h.4. Study on technology of chicken-flavor compound preparation by MaillardreactionOyster hydrolysis concentrate and hydrolysate concentrate of kelp alginate were used as main materials to prepare chicken-flavor compound contained in kelp pulp byMaillard reaction. And results indicated that factors which influence the flavor ofchicken-flavor compound were amount of oyster hydrolysis concentrate, reaction time,initial reaction pH and amount of hydrolysate concentrate of kelp alginate. Theoptimal conditions of Maillard reaction were as follows: cysteine hydrochloride2.0g,mixture of xylose and glucose(2:1)3.6g, hydrolysate concentrate of kelp alginate50mL, oyster hydrolysis concentrate27.5mL, reaction pH6.5, temperature120℃andtime100min.5. Study on formula of kelp compound condimentOptimal formula of kelp compound condiment were as follows: kelp pulpcontaining chicken-flavor compound47.5g, maltodextrin6.0g, flavor enhancer (MSG:I+G)2.0g, spice(ginger powder: garlic powder=1:1)3.5g; other materials includinglaver powder2.5g, onion pulp3.0g and mixture of salt and white sugar(1:1)10.0g.6. Study on technology of hot-air drying of kelp compound condimentHot-air drying conditions of kelp compound condiment were got by single factortest. Kelp compound condiment was paved in the drying chamber for5mm thick at60℃for1h to remove its water.7. Study on particle quality evaluation of kelp compound condimentShaping rate of granulation of kelp compound condiment was89.5%. Criticalrelative humidity (CRH) of kelp compound condiment was up to56.9%, which wasincreased by40.15%than kelp powder and the result indicated that resistance of kelpcompound condiment to moisture absorption had a great degree of enhancement. Theangle of repose of kelp compound condiment was34.6°, which decreased by13.06%than kelp powder. And the result showed that mobility of kelp compound condimenthad been enhanced.