海带黑木耳营养酱的开发研制

Development and preparation of nutritious paste with kelp and auricularia-auricula

以海带和黑木耳为主要原料,开发研制低脂且富含矿物质元素及多种功能性成分的营养酱。通过单因素试验和正交试验确定了海带与黑木耳这2种主要原料的最佳配料比和海带黑木耳浆体与调味料的用量。实验结果表明:原料海带与黑木耳适宜配比为1∶1;甜酸型风味最佳配方为:原料∶辣椒粉∶盐∶糖∶醋=200∶0.5∶3.5∶20∶20;麻辣型风味最佳配方为:原料∶辣椒酱∶辣椒粉∶花椒粉∶盐=200∶20∶3∶0.75∶2;最佳工艺条件为原料磨浆加水量15%、熬制时间4min。

The nutritious paste of low fat and rich in mineral elements and manifold functional components with kelp and auricularia-auricula as main material was developed. According to the results of single factor trial for the ratio of kelp with auricularia-auricula, and orthogonal design for the proportion of paste of kelp with auricu- laria-auricula and flavoring, the optimal proportion was provided. The results showed that the condign ratio of kelp to auricu-laria-auricula is 1：1; the optimal recipe of the kind of sweet-acid flavor is that the ratio of main material to capsicum powder to salt to sugar to vinegar is 200：0.5：3.5：20：20, and the kind of hot flavor is that the ratio of main material to capsicum paste to capsicum powder to xanthoxylum powder to salt is 200：20：3： 0.75：2; the optimal condition of processing technique is that the dosage of water while grinding kelp and auricu-laria-auricula to paste is 15%, the time of paste decocting is 4 minutes.