裙带菜提取液脱腥工艺的研究

Study on Deodorization Process of Extract Fluid of the Undaria Pinnatifida Suringar

裙带菜含有丰富的营养成分,具有降血脂、抗氧化、抗肿瘤等作用,是一种很好的营养保健食品。由于裙带菜具有很大的海腥味使其作为功能食品和药物原料受到了一定的限制。试验采用葡萄糖矫味、活性炭吸附、β-环状糊精包埋和酵母发酵四种脱腥法进行脱腥处理,试验结果表明:酵母发酵脱腥效果最好,酵母发酵脱腥最佳工艺条件为:酵母添加量0.3%,白砂糖添加量3%,发酵温度35℃,发酵时间0.5 h。通过对裙带菜提取液的脱腥处理,可以得到风味较好的处理液,为裙带菜保健食品的进一步开发提供依据。

Undaria pinnatifida Suringar contains rich nutrient content, which have important action such as reducing blood fat, antioxidation and antineoplastic. It is a food which has good nutrition and health function. Because of the fishy smell, it is to limit in the function food and medicine. Yeast fermentation was determined as the best way to eliminating fishiness by comparing the results of glucose, [3-cyclodextrine, active carbon and yeast fermentation. The results of the test showed that the formula was the best one, which 0.3% yeast and 3% sucrose at 30% for 30 rain, there were little smell left. After the experiments, the extract fluid is delicious from the smell of seafood. It is a basis to apply in the exploit of Undaria pinnatifida Suringar.