海带挂面配方优化研究

Study on the Ingredient Optimization of Kelp Noodle

对海带粉的加工方法及海带挂面的优化配方进行了研究.结果表明,在20℃条件下,将海带在质量分数为20 g.L-1柠檬酸溶液中浸泡6 h,干燥粉碎,制备成去腥海带粉.在挂面生产中将小麦粉、去腥海带粉、水、海藻酸钠和食盐按质量比100∶4∶35∶1∶2混合,可得到含Ca,I,维生素等质量较好的具有海鲜味的挂面.

Studies were conducted on the processing technique of kelp powder and ingredient optimization of kelp noodle. The kelp was marinated at 20℃ with 2 % citric acid solution for 6 h and the smell of fish was removed, then the dry kelp was crushed into powder. The kelp powder was applied in nutrition noodles, the optimum proportion was： 100 g flour,4.0 g kelp powder, 35 g water, 1.0 g sodium alginate and 2.0 g salt. Compared with conventional noodles, kelp noodles had better qualtity and seafood flavor.