摘要
为拓展海带精深加工新产品,提升海带产品附加值,该文开发出新型的海带褐藻胶食用颗粒,研究了碳酸氢钠添加量、加热温度、加热时间、液料比、研磨时间等因素对其感官品质和质构特性的影响;并以硬度和感官评分为指标,运用响应面法优化海带褐藻胶食用颗粒的制备工艺,明确其最佳工艺参数为:碳酸氢钠添加量3%、加热温度100℃、加热时间11 min、液料比1.1∶1(mL∶g)、研磨时间5 min。在该工艺参数下制备的海带褐藻胶食用颗粒综合品质较高,口感富有弹性、适口性好,具有海带特有风味,未来可进一步加工成即食产品或加入到饮料中用作饮品辅料,具有广阔的应用前景。
To improve the added value of kelp and develop new products,kelp alginate edible granules were developed.The effects of sodium bicarbonate addition,heating temperature,heating time,liquid-solid ratio,and grinding time on the sensory quality and texture characteristics of kelp alginate edible granules were studied.In the study,hardness and sensory scores were taken as response values,and response surface methodology was used to optimize the preparation technology of kelp alginate edible granules.Results showed that the optimum processing parameters were sodium bicarbonate addition of 3%,heating temperature of 100℃,heating time of 11 min,liquid-solid ratio of 1.1∶1(mL∶g),and grinding time of 5 min.With the optimum processing parameters,the edible granules had high comprehensive quality,flexible taste,good palatability,and unique flavor of kelp,which could be further processed into ready-to-eat products or added to drinks as beverage accessories in the future.
作者
李颖
王茵
陈婷茹
范霖澳
陈继承
刘智禹
LI Ying;WANG Yin;CHEN Tingru;FAN Linao;CHEN Jicheng;LIU Zhiyu(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Fisheries Research Institute of Fujian,National Research and Development Center for Marine Fish Processing,Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province,Xiamen 361013,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第16期177-184,共8页
Food and Fermentation Industries
基金
2022年度福建省海洋服务与渔业高质量发展专项(FJHY-YYKJ-2022-1-3)
2021年度福建省海洋与渔业结构调整专项(2021HYJG15)
厦门市海洋与渔业发展专项青年科技创新项目(23YYST0770CA05)
福建省省属公益类科研院所基本科研专项(2023R1012002)
2023年度福建省海洋服务与渔业高质量发展专项(FJHY-YYKJ-2023-1-2)。
关键词
海带
褐藻胶
食用颗粒
质构特性
响应面
kelp
alginate
edible granule
texture characteristics
response surface methodology
