海带鱼骨复合粉饼干的研制

Development of biscuit with kelp and fish bone composite powder

优化海带和鱼骨的去腥工艺,改进鱼骨中钙活化的参数,将二者制粉后加入饼干中,研究高含碘量和高含钙量的饼干配方。结果表明:通过正交实验及感官评价,得出海带去腥最佳工艺参数为:柠檬酸质量浓度15 g/L,浸泡温度45℃,浸泡时间6 h。鱼骨的最佳脱腥剂为1.5%红茶和0.75%氯化钠。鱼骨中钙活化的最佳工艺参数为:浸泡温度50℃,浸泡时间15 h。海带鱼骨粉添加量为5%,小苏打添加量为0.75%的饼干感官最佳,研制出的海带鱼骨饼干与普通饼干比较,钙、碘、蛋白质含量分别增加了78%、22%、5.3%。饼干色泽均匀,金黄略带淡绿色,味道鲜美,香甜无异味。综上可知,海带鱼骨饼干是一种美味营养的食品。

Abstract： In this work, the process technology for removing bad smell of kelp and fish bone was optimized and the parameters for activating the calcium in the fish bone was improved. The pretreated stuff was powdered and added into flour to make biscuit. The formula for kelp and fish bone biscuit with high iodine and calcium was explored. The results showed that the orthogonal test and sensory evaluation gave the best technological parameters for removing bad smell in kelp as follows citric acid concentration 15 g/L, soak temperature 45 ℃, and soak time 6 h. The best solution for removing the fishy taste is black tea 1.5% with 0.75% of sodium chloride. The optimized parameters for activating calcium were soak temperature 50 ＂JC, and soak time 15 h. The biscuit with 5% composite powder and 0.75% sodium bicarbonate has the highest sensory score. Compared with those of the normal biscuit, contents of calcium, iodine and protein of the newly developed biscuit increase 78%, 22% and 5.3%, respectively. The color of the developed biscuit is uniform, which is golden-yellow with slightly green. It tastes delicious, fragrant and without unpleasant smell. Above all, the developed kelp and fish bone biscuit is a kind of delicious and nutritional food.