优质速溶的食用羊栖菜粉的研制

Process of high grade fast dissolving powder of Sargassum fusiforme (Harv.) Setch

以浙江洞头产的淡干羊栖菜为原料，研制速溶型的食用羊栖菜粉。选择对成品粉的溶解性、色泽和风味影响显著的“脱腥软化工艺”中的３个因数进行正交试验［Ｌ９（３４）］，得出优化后的工艺参数如下：处理液配方为６ｇ／ｋｇ柠檬酸加１ｇ／ｋｇ多聚磷酸盐（以干藻体计）；热处理条件为藻浆在处理液中煮沸后自然冷却。对普通粉和速溶粉的理化性质、感官品质和卫生指标进行了比较，并分别研制了羊栖菜胶囊和即食糊两种新产品。

This paper deals with a processing method of fast dissolving food powder of S argassum fusiforme (Harv.) Setch from Tongtou county, Zhejiang province as a d ry & salt free raw material Orthogonal test of L 9(3 4) was made f or three factors, which can affect significantly the color, flavor and solubilit y of final product during the softening and de odor course, following optim ized parameters were get: disposing solution contained 0 6% citric acid and 0 1% sodium polyphosphate; heat treatment condition was that the algae pulp was bo iled in the above disposing solution and then cooled at ambient temperature Co mparisons of the physical chemical properties, sensory qualities and hygienic i ndexes were made between the fast dissolve powder and normal powder made by the routine method, and two new products containing Sargassum fusiorme (Harg) s etch, a capsule and a instant paste, has been developed