| The scallop skirt is a by-product of scallop processing,accounting for about 30%of the total processing of scallops.It is rich in amino acids,taurine,aminopolysaccharide and other active ingredients,but the current development level of scallop skirts is lower.now,most of the skirts have not been effectively utilized,resulting in waste of resources and environmental pollution problems.In this paper,the fermentation conditions of the scallop skirt seafood soy sauce products were explored by using two low-salt solid and high-salt dilute fermentation methods,in order to provide reference for the development of high value products of scallop skirt.The main research contents are as follows:?1?Research on the koji-making process:On the basis of the traditional soybean meal and crude wheat flour fermentation raw materials,the activity of protease,glucoamylase and amylase in the koji was used as an indicator to investigate the amount of scallop skirt added and the time of koji making.Effect on fermentation of two molds?Aspergillus niger As3.350 and Aspergillus oryzae As3.042?.The results showed that the optimum scallop skirts were 50%,namely soybean meal:scallop skirt:semolina:water=25:25:33:38,in which the Aspergillus oryzae As3.042was prepared.At 75 h,the koji time of Aspergillus niger As3.350 was 69 h.Under the optimal koji time,the two morphological growth conditions were good and the enzyme activities were the highest,and the koji-forming state was suitable for fermentation.?2?Fermentation process research:Under the two methods of low-salt solid-state fermentation and high-salt dilute fermentation,the optimal compounding ratio of two kinds of koji and the effect of fermentation time on the quality of soy sauce were investigated.Low-salt solid-state fermentation process:the scallop skirt addition amount is30%and 50%,the ratio of rice koji and black koji is 1:1 and 1:2,and the total fermentation time is 45 days.Different fermentation conditions are monitored.The quality index of the soy sauce is compared with that of the pure soybean meal fermentation product.The results show that the scallop skirt is 50%,the rice koji:black koji=1:2,and the fermentation time is 35 d.Preferably,the total nitrogen content in the refined oil is 1.47 g/100 mL,the ammonia nitrogen content is 0.74g/100 mL,the total acid content is 0.25 g/100 mL,and the taurine content is 11.6×10-2g/100 mL.It is 6.38×10-11 g/100mL,and the content of soluble and salt-free solids is18.90 g/100mL.According to GB 18186-2000,the quality standard of first-grade soy sauce can be achieved.High-salt dilute fermentation process:the addition amount of scallop skirt is 50%,the ratio of rice koji and black koji is 1:1 and 1:2,the total fermentation time is 180 d,and the quality index of soy sauce is monitored.:rice koji:black koji=1:2,the fermentation time is 160 d,the scallop skirt seafood sauce is the best,the total nitrogen content in the finished soy sauce is 1.60 g/100mL,the ammonia nitrogen content is 0.79 g/100mL,total The acid content was 0.24 g/100 mL,the content of taurine was 16.4×10-22 g/100 mL,the content of aminopolysaccharide was 9.53×10-1g/100 mL,and the content of soluble salt-free solids was 13.43 g/100 mL,according to GB 18186-2000,can reach the standard of first-grade soy sauce.?3?Evaluation and comparison of finished soy sauce quality:Analysis of commercially available high-salt dilute seafood soy sauce,scallop skirt low-salt solid seafood sauce prepared in this study by pre-column derivatization-high performance liquid chromatography and high-salt dilute seafood soy sauce,the content of free amino acids in the three soy sauce samples,the results showed that the types of free amino acids in the three kinds of seafood soy sauce were similar,all containing 15kinds of amino acids;the content of amino acids was the highest in commercially available high-salt dilute seafood soy sauce products,which was 29618 mg/100 mL,followed by the scallop skirt prepared by the high salt dilution fermentation method.The side seafood soy sauce has an amino acid content of 25650 mg/100 mL,which is higher than the 4426.3 mg/100 mL of the low-salt solid seafood sauce.According to GB 18186-2000,the commercially available high-deep seafood soy sauce can reach the special soy sauce standard with a total nitrogen content of 1.65 g/100 mL,an ammonia nitrogen content of 1.29 g/100 mL,a total acid content of 0.25 g/100 mL,and taurine content.It was 15.60×10-22 g/100 mL,the aminopolysaccharide content was 9.97×10-11 g/100 mL,and the soluble salt-free solid content was 31.90 g/100 mL.Among them,the content of taurine index,self-developed high-salt dilute seafood soy sauce can be slightly higher than the commercially available high-dilute seafood soy sauce products,total nitrogen and taurine content indicators,self-developed high-salt dilute seafood soy sauce and high market The dilute seafood soy sauce products are quite similar. |
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