[1]宁芊,庞杰.即食海带脯加工参数的优化[J].中国调味品,2019,(01):58-62.
 NING Qian,PANG Jie*.Deodorization Research on Instant Kelp and Process Optimization[J].CHINA CONDIMENT,2019,(01):58-62.
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即食海带脯加工参数的优化()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年01期
页码:
58-62
栏目:
出版日期:
2019-01-20

文章信息/Info

Title:
Deodorization Research on Instant Kelp and Process Optimization
作者:
宁芊庞杰
1.福建农林大学金山学院,福建 福州 350002;2.福建农林大学,福建 福州 350002)
Author(s):
NING Qian1 PANG Jie2*
(1. Jinshan College of Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China)
关键词:
海带复水脱腥硬化调味
Keywords:
kelp rehydration deodorization hardness seasoning
文献标志码:
A
摘要:
为研制色泽美观、风味良好,无腥味的即食海带脯,本文探究了干海带在加工成即食海带脯过程中的复水倍数、硬化条件、调味工艺以及杀菌条件,并通过建立响应面优化试验结合感官评价评分体系筛选出即食海带脯的最佳脱腥条件。结果表明:干海带在20~25℃的过滤水中复水15分钟时易于清洗,采用1.0% CaCl2(食品级)浸泡10分钟硬度较佳;海带调味的最佳工艺为:白糖5.5%,食盐2.0%.味精1.6%,辣椒1.2%,以及调味时间为15分钟;常压杀菌20分钟,在保证杀菌完全的情况下,对产品质感影响较小。而对于脱腥效果来说,在1.1%浆水生姜混合脱腥液中浸泡22分钟,浸泡温度保持在30℃,可达到最好的脱腥效果,其感官评价为95.12。
Abstract:
To product instant kelp with beautiful color, unique flavor and health function, this paper studies effects of factors include rehydration rate, hardening condition、seasoning technology and sterilization condition, and through the establishment of orthogonal test and sensory evaluation system,the best deodorization conditions of instant kelp also be choose. The research shows that: dry kelp is easy to clean by rehydrating in 20-25℃ of filtered water for 15 minutes. When the concentration of food grade CaCl2 is 1%,soaking for 10 minutes the hardness of kelp will be better. The optimal processing conditions were as follows:sugar 5.5%,salt 2.0%,monosodium glutamate 1.6%,pepper 1.2% and seasoning time 15 minutes. In guarantee of complete sterilization, less impact on the texture of the product under normal pressure sterilization for 20 minutes. The effect of deodorization would be the best under the condition of soaking kelp in 1.1% ginger for 22 minutes while keep the soaking temperature at 30℃, and scores of sensory evaluation is 95.12.

参考文献/References:

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更新日期/Last Update: 2019-02-11