一种海带酱油的生产工艺的研究

摘要

主要研究了新型海带酱油的生产工艺，比较了不同的海带脱腥方法，结果证明：甘草-茉莉花的二次脱腥效果最佳。进一步将脱腥后的海带味美素浆液和高盐稀态酱油按照不同比例进行配制，结果显示：1∶1~1∶2的比例产品风味差异不大，均符合产品要求。实验制得的产品是将高盐稀态酱油特有的酯香气和甘草、茉莉花的香气很好地融合，口感柔和，具有特有的海带鲜味，附加碘和甘草的药理作用，作为一种具有保健功能的新型海带酱油，具有极大的市场前景和食用价值。%Mainly study the production process of a new type of kelp soy sauce,and compare the different deodorization methods for kelp.The results show that the deodorization effect of licorice and jasmine on kelp is the best.And then,the kelp extract and high-salt liquid-state soy sauce with various proportions are used to prepare the new type of kelp soy sauce,the results show that the flavor with the rate of 1∶1~1∶2 is almost the same.The kelp soy sauce has specific jasmine floral aroma,licorice herbal aroma accompanied by a kind of lactone of high-salt liquid-state soy sauce,and combining the umami taste of kelp and the pharmacological functions of iodine and licorice.The palate is soft and full,as a new type of kelp soy sauce with health care function,it will have a great market prospect and high edible value.