Study On Processing Technology Of Laminaria Japonica Areseh Vinegar

Based on the functional properties and nutritional characteristics of Laminaria japonica Areseh,the enzyme technology was applied to improve the extraction rate of laminarin and mannitol from Laminaria japonica Areseh extract.Then the response surface method was employed to find out the process conditions of Laminaria japonica Areseh extract added to the aged vinegar.Finally,we developed a new product of Laminaria japonica Areseh vinegar.The main results and conclusions of our research are as follows:(1)pectinase assisted extraction of Laminaria japonica Areseh juice:the adding pectinase,solid-liquid ratio,soaking time and extraction temperature was selected as the four base factors to affect the extraction rates of laminarin and mannitol from Laminaria japonica Areseh juice.The single-variable control method and the response surface method were applied to optimize the processes of our experiment work flow.The optimized set of four factors,by which the maximum extraction rate of laminarin presented is pectinase of the dose 0.28 ml/L,solid-liquid ratio 1:39,soaking time 63min,and extraction temperature of 49 Degree Centigrade,Under this optimized conditions,the yield of laminarin from Laminaria japonica Areseh was up to 10.47%with relative error of 1.85%.The optimized set of four factors,by which the maximum extraction rate of mannitol presented is:pectinase of the dose 0.26ml/L,solid-liquid rati0 1:39,soaking time 59 min,and extraction temperature of 52 Degree Centigrade,Under this optimized conditions,the yield of mannitol from Laminaria japonica Areseh was up to 6.19%with relative error of 1.98%At last,the optimum technological parameters of Laminaria japonica Areseh juice were determined as the dose of pectinase of 0.28 ml/L,solid-liquid ratio of 1:39,soaking time of 61 min and extraction temperature of 50 Degree Centigrade.(2)The single-factor control method was also applied to explored how the three factors of the ratio of Laminaria japonica Areseh juice and aged vinegar,soaking time and soaking temperature affect the Laminaria japonica Areseh vinegar.The laminarin and mannitol of Laminaria japonica Areseh increase rate were used as the evaluation index based on response surface optimization test.Then the optimized set of three factors,by which the increase rate of laminarin is:the ratio of Laminaria japonica Areseh juice and aged vinegar 1:10,soaking time 50 hr,soaking temperature of 52 Degree Centigrade,under this condition,the increase rate of laminarin was 34.42%,with relative error of 3.15%.The optimized set of three factors,by which the increase rate of mannitol was get is:the ratio of Laminaria japonica Areseh juice and vinegar 1:10,soaking time 50 h,soaking temperature of 52 Degree Centigrade.Under this condition,the increase rate of Mannitol was 27.49%with relative error of 4.84%.At last,the optimum technological parameters of Laminaria japonica Areseh vinegar were determined as the ratio of Laminaria japonica Areseh juice and vinegar 1:10,soaking time of 50 hr,soaking temperature of 52 Degree Centigrade.