紫苏叶海带木耳特色保健风味制品的研制

The Development of Healthy Flavor Product of Perilla Leaf, Kelp and Auricularia auricular

以木耳为主要原料,紫苏子叶、海带等为辅料,开发一种特色保健风味制品。通过单因素试验确定了木耳的浸泡时间是80 min,通过正交试验确定了最佳工艺配方是:木耳与海带用量比为2︰1,紫苏子叶粉的添加量为2%,干辣椒用量为2%,杀菌时间为10 min。该产品风味独特、香气宜人、营养丰富,具有一定的保健功能。

The Auricularia auricular was as the main raw material, and perilla leaf and kelp ware as the auxiliary raw materials to develop a kind of flavor products with health care function. The single factor design determined that the soaking time of Auricularia auricular was 80 min. The orthogonal design was adopted to research the optimized formula. The result showed that the optimized formula was the Auricularia auricular to kelp 2 ： 1, the perilla leaf powder 2%, the dry chili 2%, and the sterilization time 10 min. This product was unique flavor, pleasant aroma, rich nutrition and with certain health care function.