Processing method of salt-reduced and salt-enhanced kelp sauce

Abstract

The application discloses a processing method of salt-reduced and salt-enhanced kelp sauce. The method adopts cation exchange resin rinsing technology, uses the functional groups carried by the cation exchange resin to adsorb sodium ions, and then removes part of sodium salt in the kelp. High-pressure and ultrasonic treatment are used to destroy the fiber structure of fucoidan, trehalose and kelp starch in the kelp, so that water and sodium ions are preferentially distributed between the fiber layer structures, and the salty taste perception is enhanced. Rice koji and black koji are used for synergistic fermentation, the umami substances in the kelp sauce are improved, part of salty peptides are generated, the salty taste perception is enhanced, and the release of ferulic acid from the kelp and soybeans is facilitated to a greater extent, so that the generated bacteria in the fermentation process are inhibited, and the amount of salt is reduced. High hydrostatic pressure technology is used to destroy the protein structure, the distribution of sodium ions in the kelp sauce is non-uniform, the nervous taste receptors are discontinuously stimulated, and the obtained kelp sauce is reduced in salt by more than 30% under the same saltiness.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a processing method of salt-reduced and salty kelp sauce. BACKGROUND

[0002] Kelp (Laminaria japonica), also known as kelp, is a kind of edible algae that grows under the low tide line of the sea. Kelp has been cultivated early and widely distributed in China. At present, several large-scale cultivation areas have been formed, mainly in Fujian, Shandong, Liaoning and other provinces. It contains about 60 kinds of various nutrients and physiological active ingredients such as iodine, vitamins, proteins, fatty acids, carbohydrates and polysaccharides, and has the effects of relieving phlegm, reducing swelling and lowering blood pressure, so it is often called "marine vegetable" and "longevity vegetable".

[0003] The processing technology of kelp is currently in its early stages, and the salt content is relatively high. According to the "Chinese Dietary Guidelines (2022)", the average daily salt intake of adults should not exceed 5g. Therefore, at present, high-quality kelp products cannot be obtained, and there is no in-depth study on a salt-reduced and salty kelp sauce processing method. For example, in the invention patent "Fermented kelp sauce and preparation method" (publication number: CN107616479A), kelp sauce is prepared by kelp fermentation liquor and yeast extract. The salt addition amount is too high during the fermentation process, which improves the flavor of the product but is not conducive to human health; the invention patent "Functional fermented kelp sauce and brewing method thereof" (publication number: CN104172100A) prepares kelp sauce by mixed fermentation. Compared with the brewing process of high-salt thin soy sauce, the production cycle is shorter and the flavor is better, but it does not solve the problem of high salt content in kelp; the literatures "Optimization of Aspergillus oryzae and Aspergillus niger fermentation process of kelp sauce by response surface method" and "Processing technology of seaweed fermented sauce" use mixed fermentation of Aspergillus oryzae and Aspergillus niger to obtain kelp sauce with kelp flavor, but no salt reduction measures are taken.

[0004] The present application adopts the rinsing technology of cation exchange resin solution and the method of mixed fermentation, effectively reducing the salt content in kelp sauce. At the same time, by using high pressure combined with ultrasonic treatment and high hydrostatic pressure technology, the salt perception in kelp sauce is greatly improved. In addition, the present application integrates the rinsing technology of cation exchange resin solution, high pressure combined with ultrasonic treatment method, mixed fermentation and high hydrostatic pressure technology, all of which belong to non-thermal processing. The salt-reduced and salty kelp sauce is prepared without affecting its flavor and taste. Compared with existing kelp products, daily consumption is more beneficial to people's health, providing a new way for the development of kelp-related products. SUMMARY

[0005] In view of the above problems, the purpose of the present application is to provide a processing method of salt-reduced and salty kelp sauce.

[0006] To achieve the above object, the present application is implemented by the following technical solutions:

[0007] A processing method of salt-reduced and salt-increased kelp sauce, the processing method comprising raw material rinsing, high pressure and ultrasonic treatment, auxiliary material preparation, raw and auxiliary material mixing, high pressure sterilization, inoculation and fermentation, and finished product high pressure sterilization, and finally obtaining salt-reduced and salt-increased kelp sauce.

[0008] Further, the processing method specifically comprises the following steps:

[0009] 1) Raw material rinsing

[0010] The salted kelp is rinsed in constant temperature water with 8% to 14% cation exchange resin solution;

[0011] 2) High pressure and ultrasonic treatment

[0012] The raw material treated in step 1) is subjected to high pressure treatment under the condition of 400 to 600 MPa and 30 to 45℃, and then subjected to ultrasonic treatment;

[0013] 3) Auxiliary material preparation

[0014] The soybeans are soaked with water;

[0015] 4) Raw and auxiliary material mixing

[0016] The raw materials treated in step 2) and step 3) are respectively cut into small particles, and then mixed according to the mass ratio of kelp to soybean of 2:1 to obtain mixed raw and auxiliary materials;

[0017] 5) High pressure sterilization

[0018] The mixed raw and auxiliary materials obtained in step 4) are subjected to high temperature and high pressure sterilization in a sterilization pot;

[0019] 6) Inoculation and fermentation

[0020] The sterilized mixed raw and auxiliary materials obtained in step 5) are placed in a sterile environment, and Aspergillus oryzae and Aspergillus niger with a mass ratio of 1:2 to 1:5 are added thereto, and after two days of fermentation, salt water is added and mixed and fermented at 34℃ for 50d;

[0021] 7) Finished product high pressure sterilization

[0022] The kelp sauce fermented in step 6) is divided into packaging bags and subjected to sterilization treatment in a high hydrostatic pressure device.

[0023] Preferably, the rinsing temperature in step 1) is maintained at 50℃ for 2h; and the mass ratio of salted kelp to cation exchange resin solution for rinsing is 1:3 to 1:5.

[0024] Preferably, the high-pressure treatment time in step 2) is 2 to 6 minutes; the ultrasonic treatment conditions are 350 to 550 W for 5 to 15 minutes.

[0025] Preferably, the soaking time in step 3) is 7 hours, and the mass ratio of soybeans to water is 1:5.

[0026] Preferably, in step 4), the raw and auxiliary materials are crushed into small particles by a shredder, and the working efficiency of the shredder is 1.5-3.5t / h.

[0027] Preferably, the sterilization temperature in step 5) is 121°C and the sterilization time is 15 min.

[0028] Preferably, in step 6), the pressure of the high hydrostatic pressure device is 400-600 MPa, the temperature is 20-40°C, and the sterilization time is 10-15 min.

[0029] Preferably, in step 6), the total weight of the inoculum of Aspergillus oryzae and Aspergillus niger is 0.04 g / 100 g; after two days of fermentation, 70% brine is added.

[0030] Preferably, the salt concentration in the brine is 12%, wherein the salt is composed of 22% KCl, 70% NaCl and 8% water-soluble arabinoxylan.

[0031] The application provides a processing method of reduced salt and increased salty kelp sauce, which adopts a rinsing technology of cation exchange resin solution, removes part of sodium salt in kelp by using the functional groups to adsorb sodium ions, adopts high pressure and ultrasonic treatment to destroy dietary fiber structure of fucoidan, trehalose and kelp starch in kelp, and makes water and sodium ions preferentially distribute between the fiber layer structure under the synergistic action of the three dietary fibers, so that the sodium ions are released through the pressure in the chewing process, and salty taste perception is enhanced, the kelp sauce is prepared by mixed fermentation, the synergistic action of aspergillus oryzae and aspergillus niger is achieved, enzyme activity is maximized, and umami substances in the kelp sauce, such as umami nucleotides, amino acids and amino nitrogen, are also improved. Aspergillus oryzae and aspergillus niger can release ferulic acid esterase and xylanase in the fermentation process, and the two enzymes can synergistically act in the cell wall, the xylanase can expose the ester bond between ferulic acid and arabinose, so that the ferulic acid esterase can play a role, the ferulic acid esterase and glycosidic bond are broken, and the ferulic acid is released from kelp and soybean to a greater extent, thereby inhibiting the growth of harmful bacteria in the fermentation process, partially replacing the role of table salt in inhibiting the growth of harmful bacteria in the fermentation process, and then reducing the addition amount of table salt in the kelp sauce, at the same time, part of salty peptide substances are produced in the fermentation process of the kelp sauce, which can enhance salty taste perception. High hydrostatic pressure technology is used to destroy protein structure, release a small amount of sodium ions into water, cause uneven distribution of sodium ions in the kelp sauce, discontinuously stimulate the nervous taste receptors, and the obtained kelp sauce is reduced in salt by more than 30% under the same salty degree.

[0032] The application has the following beneficial effects:

[0033] 1) The cation exchange resin solution in the application uses the exchangeable ions carried by the functional groups fixed on the three-dimensional network skeleton to carry out neutral salt decomposition reaction, and can effectively remove part of sodium salt in kelp, and the method has the advantages of low price, no pollution and reusability.

[0034] 2) The application destroys the microstructure of fucoidan, trehalose and kelp starch dietary fiber in kelp by high pressure and ultrasonic treatment, forms a honeycomb network, increases the contact area with water and sodium ions, and makes water and sodium ions preferentially distribute between the fiber layer structure. In the oral processing process, the grid shrinks due to extrusion and exerts mechanical force on the water between the two layers, and in the presence of a pressure gradient, the excess interstitial water and sodium ions are beneficial to be discharged to the surface of the food, so that the nervous taste receptors receive more sodium ions and salty taste perception is enhanced.

[0035] 3) The present application uses the way of mixed fermentation to prepare kelp sauce, Aspergillus oryzae and Aspergillus niger have synergistic effect, the enzyme activity reaches the highest, and the fresh taste substances of kelp sauce, such as fresh taste nucleotide, amino acid, amino nitrogen, etc. are also improved. Aspergillus oryzae and Aspergillus niger can release ferulic acid esterase and xylanase in the fermentation process, and have synergistic effect in the cell wall. Xylanase can expose the ester bond between ferulic acid and arabinose, so that ferulic acid esterase can play a role, break the glycosidic bond, and thus release ferulic acid from kelp and soybean to a greater extent. The produced bacteria in the fermentation process are inhibited, and part of the salt in the fermentation process replaces the role of inhibiting the growth of harmful bacteria, thereby reducing the addition amount of salt in kelp sauce. At the same time, the fermentation process of kelp sauce produces part of salty peptide substances, which can enhance the salty taste perception.

[0036] 4) The present application uses high hydrostatic pressure technology to destroy the structure of soybean protein, so that part of sodium ions interact with protein or other polymers to form a new mixture. In addition, a small amount of sodium ions are released into water, increasing the total amount of "free" sodium, resulting in uneven distribution of sodium ions in kelp sauce, and discontinuous stimulation of the nervous taste receptors. BRIEF DESCRIPTION OF DRAWINGS

[0037] In order to more clearly illustrate the technical solutions of the embodiments of the present application or the prior art, the following will briefly introduce the drawings needed to be used in the embodiments or prior art description. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can be obtained by those skilled in the art without creative labor.

[0038] Figure 1 Salt taste perception map of kelp sauce under different processing conditions;

[0039] Figure 2 Salt taste perception of kelp sauce prepared in examples 1-3 and the control group;

[0040] Figure 3 Salt content of kelp sauce under different processing conditions. DETAILED DESCRIPTION

[0041] In order to make the purpose, technical scheme and advantages of the embodiments of the present application more clear, the following will combine the embodiments of the present application to clearly and completely describe the technical scheme in the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, not all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor belong to the protection scope of the present application.

[0042] The application provides a processing method of reduced-salt and increased-salt kelp sauce, and specifically comprises the following steps:

[0043] 1) Raw material rinsing

[0044] The salted kelp is rinsed in constant-temperature water with 8-14% cation exchange resin solution; the rinsing temperature is kept at 50 DEG C, the time is 2h, and the mass ratio of the salted kelp to the cation exchange resin solution is 1:3-1:5;

[0045] 2) High-pressure and ultrasonic treatment

[0046] The raw material treated in step 1) is treated under high-pressure conditions of 400-600MPa and 30-45 DEG C for 2-6min, and then is treated under ultrasonic conditions of 350-550W for 5-15min;

[0047] 3) Preparation of auxiliary materials

[0048] High-quality soybeans are selected, soaked in clean water for 7h, and the mass ratio of the soybeans to the clean water is 1:5;

[0049] 4) Mixing of raw and auxiliary materials

[0050] The raw material treated in step 2) and the auxiliary material treated in step 3) are respectively cut in a cutting machine, the working efficiency of the cutting machine is 1.5-3.5t / h, the cutting machine breaks the raw and auxiliary materials into small particles, and the mixed raw and auxiliary materials are obtained by mixing the kelp and the soybeans according to a mass ratio of 2:1;

[0051] 5) High-pressure sterilization

[0052] The mixed raw and auxiliary materials obtained in step 4) are placed in a sterilization pot at 121 DEG C, and the sterilization time is 15min.

[0053] 6) Bacterial inoculation and fermentation

[0054] The mixed raw and auxiliary materials after sterilization obtained in step 5) are placed in a sterile environment, and Aspergillus oryzae and Aspergillus niger with a mass ratio of 1:2-1:5 are added thereto; after two days of fermentation, 70% brine with a salt concentration of 12% is added, and the mixed fermentation is carried out at 34 DEG C for 50d; wherein the salt is composed of 22% KCl, 70% NaCl and 8% water-soluble arabinoxylan.

[0055] 7) Sterilization of finished product

[0056] The kelp sauce after fermentation in step 6) is divided into packaging bags, and is subjected to sterilization treatment in a high-hydrostatic pressure device at 400-600MPa and 20-40 DEG C for 10-15min.

[0057] Example 1

[0058] 1) Raw material rinsing

[0059] The salted seaweed is rinsed with 8% cation exchange resin solution in a constant temperature water bath, the rinsing temperature is kept at 50℃, the time is 2h, the mass ratio of salted seaweed to cation exchange resin solution is 1:3;

[0060] 2) High pressure and ultrasonic treatment

[0061] The material treated in step 1) is treated under high pressure condition of 400MPa and 30℃ for 2min, and then is treated under ultrasonic condition of 350W for 5min;

[0062] 3) Preparation of auxiliary materials

[0063] High-quality soybeans are selected, soaked in clean water for 7h, the mass ratio of soybeans to clean water is 1:5;

[0064] 4) Mixing of raw and auxiliary materials

[0065] The materials treated in step 2) and step 3) are respectively cut in a cutting machine, the working efficiency of the cutting machine is 1.5t / h, the raw and auxiliary materials are broken into small particles by the cutting machine, and then are mixed according to the mass ratio of seaweed to soybean of 2:1 to obtain mixed raw and auxiliary materials;

[0066] 5) Autoclaving

[0067] The mixed raw and auxiliary materials obtained in step 4) are placed in an autoclave at 121℃, and the sterilization time is 15min.

[0068] 6) Bacterial inoculation and fermentation

[0069] The mixed raw and auxiliary materials after sterilization obtained in step 5) are placed in a sterile environment, and Aspergillus oryzae and Aspergillus niger with a mass ratio of 1:2 are added thereto, after two days of fermentation, brine is added, and the mixture is placed in a constant temperature incubator at 34℃ for 50d of mixed fermentation;

[0070] 7) Autoclaving of finished product

[0071] The seaweed paste after fermentation in step 6) is divided into packaging bags, and is sterilized in a high hydrostatic pressure device at 400MPa and 20℃ for 10min.

[0072] Example 2

[0073] 1) Raw material rinsing

[0074] The salted seaweed is rinsed with 12% cation exchange resin solution in a constant temperature water bath, the rinsing temperature is kept at 50℃, the time is 2h, the mass ratio of salted seaweed to cation exchange resin solution is 1:4;

[0075] 2) High pressure and ultrasonic treatment

[0076] The raw material treated in step 1) is treated under high pressure condition of 500 MPa and 38℃ for 4 min, and then treated under ultrasonic condition of 450 W for 10 min;

[0077] 3) Preparation of auxiliary materials

[0078] High-quality soybeans are selected and soaked in clean water for 7 h, and the mass ratio of soybeans to clean water is 1:5;

[0079] 4) Mixing of raw and auxiliary materials

[0080] The raw materials treated in steps 2) and 3) are respectively cut in a cutting machine, the working efficiency of the cutting machine is 2.5 t / h, the raw and auxiliary materials are broken into small particles by the cutting machine, and the mixed raw and auxiliary materials are obtained by mixing according to the mass ratio of kelp to soybeans of 2:1;

[0081] 5) Autoclaving

[0082] The mixed raw and auxiliary materials obtained in step 4) are placed in an autoclave at 121℃, and the sterilization time is 15 min.

[0083] 6) Bacterial inoculation and fermentation

[0084] The sterilized mixed raw and auxiliary materials obtained in step 5) are placed in a sterile environment, and Aspergillus oryzae and Aspergillus niger with a mass ratio of 1:3 are added thereto, after two days of fermentation, brine is added, and the mixed fermentation is carried out in a constant temperature incubator at 34℃ for 50 d;

[0085] 7) Autoclaving of finished product

[0086] The kelp sauce fermented in step 6) is packaged in a packaging bag, and sterilized in a high hydrostatic pressure device at 500 MPa and 30℃ for 12 min.

[0087] Example 3

[0088] 1) Raw material rinsing

[0089] The salted kelp and 14% cation exchange resin solution are placed in a constant temperature water bath for rinsing, the rinsing temperature is kept at 50℃, the time is 2 h, and the mass ratio of salted kelp to cation exchange resin solution for rinsing is 1:5;

[0090] 2) High pressure and ultrasonic treatment

[0091] The raw material treated in step 1) is treated under high pressure condition of 600 MPa and 45℃ for 6 min, and then treated under ultrasonic condition of 550 W for 15 min;

[0092] 3) Preparation of auxiliary materials

[0093] Select high-quality soybeans, soak in clean water for 7h, the mass ratio of soybeans to clean water is 1:5;

[0094] 4) Mixing of raw materials

[0095] The raw materials treated in steps 2) and 3) are respectively placed in a chopper for chopping, the working efficiency of the chopper is 3.5t / h, the chopper breaks the raw materials into small particles, and the kelp and soybeans are mixed at a mass ratio of 2:1 to obtain mixed raw materials;

[0096] 5) Autoclaving

[0097] The mixed raw materials obtained in step 4) are placed in an autoclave at 121℃, and the sterilization time is 15min.

[0098] 6) Inoculation and fermentation

[0099] The sterilized mixed raw materials obtained in step 5) are placed in a sterile environment, and Aspergillus oryzae and Aspergillus niger are added at a mass ratio of 1:5, after two days of fermentation, salt water is added, and the mixture is placed in a constant temperature incubator at 34℃ and fermented for 50d;

[0100] 7) Autoclaving of finished product

[0101] The kelp sauce fermented in step 6) is packaged in a plastic packaging bag, and placed in a high hydrostatic pressure device at 600MPa and 40℃ for 15min of sterilization treatment.

[0102] Salt taste perception and salt content test

[0103] (1) Referring to FIG. 1, wherein sample A: control group, using the traditional kelp sauce preparation process: natural fermentation + water bath sterilization treatment, the process steps are as follows: Figure 1 Raw material clean water washing → auxiliary material preparation → raw material and auxiliary material mixing → fermentation in natural environment for two days, continue to ferment for 50 days after adding 70% salt water (natural fermentation) → finished product 100℃ water bath sterilization for 20min (water bath sterilization treatment).

[0104] Among them, the auxiliary material preparation and raw material and auxiliary material mixing treatment methods are the same as steps 3) and 4) in the technical scheme of the present application.

[0105] Sample B: on the basis of the traditional preparation process of the control group, replace "raw material clean water washing" with "cation exchange resin solution rinsing" (the cation exchange resin solution treatment method is the same as step 1) in the technical scheme of the present application), the preparation process is: cation exchange resin solution rinsing + natural fermentation + water bath sterilization treatment, the specific process is as follows:

[0106]

[0107] ​Cation exchange resin solution rinsing → auxiliary material preparation → raw and auxiliary material mixing → fermentation in a natural environment for two days, followed by the addition of 70% brine and continued fermentation for 50 days (natural fermentation) → finished product sterilized in a 100℃ water bath for 20 minutes (water bath sterilization treatment).

[0108] The methods for preparing excipients and mixing raw and excipient materials are the same as steps 3) and 4) in the technical solution of this invention.

[0109] Sample C: Based on the preparation process of Sample B, high-pressure synergistic ultrasonic treatment is added (the high-pressure synergistic ultrasonic treatment method is the same as step 2 in the technical solution of this invention). Its preparation process is: rinsing with cation exchange resin solution + high-pressure synergistic ultrasonic treatment + natural fermentation + water bath sterilization treatment, the specific process is as follows:

[0110] Cation exchange resin solution rinsing → high pressure synergistic ultrasonic treatment → auxiliary material preparation → raw material and auxiliary material mixing → fermentation in natural environment for two days, followed by the addition of 70% saline and continued fermentation for 50 days (natural fermentation) → finished product sterilized in 100℃ water bath for 20 minutes (water bath sterilization treatment).

[0111] The methods for preparing excipients and mixing raw and excipient materials are the same as steps 3) and 4) in the technical solution of this invention.

[0112] Sample D: Based on the preparation process of Sample C, "natural fermentation" is replaced with "artificial mixed-culture fermentation" (the artificial mixed-culture fermentation method is the same as steps 5 to 6 in the technical solution of this invention). Its preparation process is as follows: rinsing with cation exchange resin solution + high-pressure synergistic ultrasonic treatment + artificial mixed-culture fermentation group + water bath sterilization treatment. The specific process is as follows:

[0113] Cation exchange resin solution rinsing → high pressure synergistic ultrasonic treatment → excipient preparation → raw and excipient mixing → artificial mixed fermentation → finished product sterilization in a 100℃ water bath for 20 minutes (water bath sterilization treatment).

[0114] The methods for preparing excipients and mixing raw and excipient materials are the same as steps 3) and 4) in the technical solution of this invention.

[0115] Sample E: Based on the preparation process of Sample D, the "water bath sterilization treatment" is replaced with "high hydrostatic pressure treatment" (the high hydrostatic pressure treatment method is the same as step 7 in the technical solution of this invention). Its preparation process is: rinsing with cation exchange resin solution + high-pressure synergistic ultrasonic treatment + artificial mixed-culture fermentation + high hydrostatic pressure treatment. Sample E is the kelp sauce prepared using the technical solution of this invention.

[0116] from Figure 1 The data from each sample show that the saltiness of sample E is comparable to that of samples AD, but its flavor is richer and its texture is better.

[0117] (2) Refer to the attached Figure 2 As shown in the figure, sample A: control group, using the traditional kelp sauce preparation process: natural fermentation + water bath sterilization treatment;

[0118] Sample B: kelp sauce prepared in Example 1;

[0119] Sample C: kelp sauce prepared in Example 2;

[0120] Sample D: kelp sauce prepared in Example 3.

[0121] From Figure 2 As can be seen from the data of each sample, the kelp sauce prepared in Examples 1-3 has a salty taste and other tastes comparable to the control group, but the kelp sauce prepared in Examples 1-3 has a more rich taste and a better mouthfeel.

[0122] (3) Refer to the attached Figure 3 As shown in the figure, sample A: control group, using the traditional kelp sauce preparation process: natural fermentation + water bath sterilization treatment, the process steps are as follows:

[0123] Raw material water washing → auxiliary material preparation → raw and auxiliary material mixing → fermentation in natural environment for two days, continue to ferment for 50 days after adding 70% salt water (natural fermentation) → product 100℃ water bath sterilization for 20min (water bath sterilization treatment).

[0124] Among them, the auxiliary material preparation and the raw and auxiliary material mixing treatment method are the same as steps 3) and 4) in the technical scheme of the present application.

[0125] Sample B: on the basis of the traditional preparation process of the control group, replace "raw material water washing" with "cation exchange resin solution rinsing" (the cation exchange resin solution treatment method is the same as step 1) in the technical scheme of the present application), the preparation process is: cation exchange resin solution rinsing + natural fermentation + water bath sterilization treatment, the specific process is as follows:

[0126] Cation exchange resin solution rinsing → auxiliary material preparation → raw and auxiliary material mixing → fermentation in natural environment for two days, continue to ferment for 50 days after adding 70% salt water (natural fermentation) → product 100℃ water bath sterilization for 20min (water bath sterilization treatment).

[0127] Among them, the auxiliary material preparation and the raw and auxiliary material mixing treatment method are the same as steps 3) and 4) in the technical scheme of the present application.

[0128] Sample C: on the basis of the preparation process of sample B, add high-pressure synergistic ultrasonic treatment (the high-pressure synergistic ultrasonic treatment method is the same as step 2) in the technical scheme of the present application), the preparation process is: cation exchange resin solution rinsing + high-pressure synergistic ultrasonic treatment + natural fermentation + water bath sterilization treatment, the specific process is as follows:

[0129] Cation exchange resin solution rinsing + high pressure and ultrasonic treatment + preparation of auxiliary materials + mixing of raw and auxiliary materials + natural fermentation for two days + adding 70% salt water and continuing fermentation for 50 days (natural fermentation) + product 100℃ water bath sterilization for 20 min (water bath sterilization treatment).

[0130] In the above process, the preparation of auxiliary materials and the mixing of raw and auxiliary materials are the same as steps 3) and 4) in the technical scheme of the present application.

[0131] Sample D: On the basis of the preparation process of sample C, the "natural fermentation" is replaced by "artificial mixed bacteria fermentation" (the artificial mixed bacteria fermentation method is the same as steps 5) to 6) in the technical scheme of the present application), and the preparation process thereof is: cation exchange resin solution rinsing + high pressure and ultrasonic treatment + artificial mixed bacteria fermentation group + water bath sterilization treatment, and the specific process is as follows:

[0132] Cation exchange resin solution rinsing + high pressure and ultrasonic treatment + preparation of auxiliary materials + mixing of raw and auxiliary materials + artificial mixed bacteria fermentation + product 100℃ water bath sterilization for 20 min (water bath sterilization treatment).

[0133] In the above process, the preparation of auxiliary materials and the mixing of raw and auxiliary materials are the same as steps 3) and 4) in the technical scheme of the present application.

[0134] Sample E: On the basis of the preparation process of sample D, the "water bath sterilization treatment" is replaced by "high hydrostatic pressure technology treatment" (the high hydrostatic pressure technology treatment method is the same as step 7) in the technical scheme of the present application), and the preparation process thereof is: cation exchange resin solution rinsing + high pressure and ultrasonic treatment + artificial mixed bacteria fermentation + high hydrostatic pressure technology treatment. Sample E is the kelp sauce prepared by the technical scheme of the present application.

[0135] Combining Figure 1 and Figure 3 As can be seen from the data of each sample, the salt content of sample E is obviously reduced while keeping the same salinity, and the taste of sample E is more rich and the mouthfeel is better.

[0136] The above examples are only used to illustrate the technical scheme of the present application, but not to limit it; although the present application has been described in detail with reference to the foregoing examples, it should be understood by those skilled in the art that the technical scheme recorded in the foregoing examples can be modified, or some technical features thereof can be replaced by equivalents; and these modifications or replacements do not make the essence of the corresponding technical scheme deviate from the spirit and scope of the technical scheme of each embodiment of the present application.

Claims

1. A method for processing seaweed sauce with reduced salt and increased saltiness, characterized in that, The processing method includes raw material washing, high-pressure synergistic ultrasonic treatment, auxiliary material preparation, raw and auxiliary material mixing, high-pressure sterilization, inoculation fermentation, and finished product high-pressure sterilization, ultimately yielding a seaweed sauce with reduced salt and increased saltiness. Specifically, it includes the following steps: 1) Raw material washing Salted kelp was rinsed in constant temperature water with 8%~14% cation exchange resin solution; the rinsing temperature was maintained at 50℃ for 2 hours; the mass ratio of salted kelp to cation exchange resin solution was 1:3~1:

5. 2) High-pressure synergistic ultrasonic treatment The raw material after step 1) is subjected to high pressure treatment at 400~600 MPa and 30~45℃, followed by ultrasonic treatment; the high pressure treatment time is 2~6 min; the ultrasonic treatment conditions are 350~550 W for 5~15 min. 3) Preparation of excipients Soak the soybeans in water. 4) Mixing of raw and auxiliary materials The raw materials processed in steps 2) and 3) are chopped into small particles, and then mixed with kelp and soybeans at a mass ratio of 2:1 to obtain mixed raw and auxiliary materials. 5) Autoclaving The mixed raw and auxiliary materials obtained in step 4) are placed in an autoclave for high-temperature and high-pressure sterilization. 6) Inoculation and fermentation Place the sterilized mixed raw and auxiliary materials obtained in step 5) in a sterile environment, add Aspergillus oryzae and Aspergillus niger in a mass ratio of 1:2 to 1:5, ferment for two days, add brine, place at 34℃, and ferment for 50 days. 7) High-pressure sterilization of finished products The fermented kelp sauce from step 6) is packaged into bags and placed in a high hydrostatic pressure device for sterilization. The pressure of the high hydrostatic pressure device is 400-600 MPa, the temperature is 20-40℃, and the sterilization time is 10-15 min.

2. The processing method of a salt-reduced and salt-enhanced kelp sauce according to claim 1, characterized in that, In step 3), the soaking time is 7 hours, and the mass ratio of soybeans to water is 1:

5.

3. The processing method of a salt-reduced and salt-enhanced kelp sauce according to claim 1, characterized in that, In step 4), the raw and auxiliary materials are crushed into small particles by a shredder. The working efficiency of the shredder is 1.5-3.5 t / h.

4. The processing method of a salt-reduced and salt-enhanced kelp sauce according to claim 1, characterized in that, In step 5), the sterilization temperature is 121℃ and the sterilization time is 15 min.

5. The processing method of a salt-reduced and salt-enhanced kelp sauce according to claim 1, characterized in that, In step 6), the total weight of Aspergillus oryzae and Aspergillus niger seed culture is 0.04 g / 100g.

6. The processing method of a salt-reduced and salt-enhanced kelp sauce according to claim 5, characterized in that, The brine has a salt concentration of 12%, and the salt consists of 22% KCl, 70% NaCl, and 8% water-soluble arabinoxylan.

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