营养翡翠浒苔布丁的研制

Development of nutritional and emerald Enteromopha prolifera pudding

为了综合利用浒苔资源,丰富布丁食品的营养和口味,开发了营养翡翠浒苔布丁。利用护色液浸泡技术,响应面法优化pH、锌离子浓度、浸泡时间对浒苔布丁护色的影响,以确定浒苔布丁护色的最优条件。利用模型的响应曲面图及其等高线图,对影响护色的关键因素及其相互作用进行探讨,得到的优化工艺参数为pH为8.239、锌离子浓度为0.0514%、浸泡时间为1.5043h,护色效果最佳,理论提取率为2.47%;实际提取率为2.38%,在显著性水平p<0.01前提下,预测值和实际值无显著性差异;对于助凝效果的探讨,最后确定温度为70℃,添加0.25%海藻酸钠和0.15%乳酸钙复配胶凝剂凝胶效果最好;最后对浒苔布丁产品营养分析表明,浒苔布丁中含有蛋白质含量约为20%,必需氨基酸含量为3.28%,非必需氨基酸含量为5.81%,矿质元素中镁最高为9.27,钙次之为3.27,其他锌、铁等微量元素也占一定比例,实验结果证明,浒苔布丁是一种营养丰富、适宜开发的产品。

In order to utilize the resource of Enteromopha prolifera comprehensively,the nutritional and emerald Enteromopha prolifera pudding was developed.The optimal conditions（namely pH,zinc ion concentration and soaking time）for the protective coloration of Enteromopha prolifera pudding were investigated using response surface methodology（RSM）based on a 3-variable,3-level Box-Benhnken experimental design leading to 17 experiments.Computer generated response surfaces,canonical analysis and contour plot interpretation revealed that the optimal values of pH,zinc ion concentration and soaking time were 8.239,0.0514% and 1.5043 h,respectively.Under such conditions,the experimental and predicted values was 2.47%;the actual extraction rate was 2.38%,under the significance level p 0.01,the premise of the actual value with the predicted value had no significant difference;Besides,the effects of coagulation have been investigated,finally we determined that the temperature is 70 ℃,when using 0.25% sodium alginate and 0.15% calcium lactate gel compound best gelling agent;Finally,the product of Enteromopha prolifera pudding nutritional analysis showed that pudding contains about 20% protein,essential amino acid content was 3.28%,non-essential amino acid content was 5.81%,mineral elements up to 9.27 magnesium,calcium,followed by 3.27,the other zinc,iron and other trace elements also account for a certain percentage.The experimental results show that Enteromopha prolifera pudding is a nutrient rich,suitable for the development of products.