Study On Seafood Sauce Brewing And Composition Changes In The Brewing Process

The protein content of marine low-value fish is high,to replace some dried anchovies of soybean meal in soy sauce production,can not only enhance the added value of low-value fish products,but also develop a new type of seafood-flavored soy sauce,which has the development value.The dried anchovies,soybean meal and wheat bran were used as the raw materials in this study,one kind of Aspergullus was selected in koji-making.The influences of dried anchovies,soybean meal and wheat bran ratio,the added amount of water(per 50g raw materials),the culture temperature and the added amount of koji on koji-making were studied.The optimized koji-making conditions were confirmed by single-factor experiment,after that,the orthogonal test was designed.The results show that,the optimal Aspergullus was UE336.The optimized koji-making conditions were as follows:dried anchovies,soybean meal and wheat bran ratio was 3:3:4,the amount of added water was 40mL(per 50g raw materials),culture temperature was 25 ? and the added amount of koji was 3%.After 72h for culture time,koji neutral protease activity was 5874.35U/g(dry basis)and acidic protease activity was 530.12U/g(dry basis).Under the optimized koji-making conditions,high-salt and liquid method was used in seafood sauce brewing,major compositional changes of fermentation liquid was measured in 140 days fermentation.The result showed,the content of soluble sugar was finally smooth in 15.7g/L;the content of soluble acids was finally smooth in 1.382g/100mL;alcohol index was increased to 0.953%,the content of total ester was increased to 50.193g/100L;the content of amino nitrogen was increased to 1.421g/100mL,the content of soluble protein was increased to 187.4mg/L.After 240 days,the fermentation liquid was separated by Sephadex G-50 into two components;the molecular weight was 54337.54 Da and 3861 Da.The fermentation liquid was reddish brown and shiny,which was delicious;the aroma of sauce and ester was rich.