即食酸辣紫菜泡菜的研制

Development of Instant Hot and Sour Seaweed

为探讨紫菜(Porphyra umbilicalis)泡菜的生产工艺条件,分别研究了不同用盐量、用糖量、硬化剂、发酵温度和发酵时间对紫菜发酵及口感的影响。在单因素试验的基础上进行正交试验,结果表明:经过0.10%氯化钙硬化处理的紫菜,在糖浓度为5%、盐浓度为4%的发酵液中,25℃的温度下发酵5d可以制得风味独特的紫菜泡菜。

In order to explore the technology conditions of producing of laver(Porphyra umbilicalis)pickle,the influence to fermentation and mouth feel of the pickles such as different use of salt,use of sugar,stiffening agents,fermentation temperature and fermentation time were studied.Orthogonal test was conducted on the basis of single factor test.The result showed as follows:after 0.1% of calcium chloride hardening treatment in sugar concentration to 5% laver,salt concentration of 4% lactobacillus acidophilus,in 25℃ temperatures fermentation 5 days can be produced through a unique flavour laver pickles.