沙虫复合调味料加工工艺研究

Research on the Processing Technology of Sipunculs undus Compound Seasoning

为开发推广北海旅游产品,研发沙虫相关产品,提高沙虫知名度。以沙虫为主要原料,通过单因素正交试验优化生产工艺,探索沙虫复合调味料最佳材料配比:沙虫50%,海苔12%、芝麻10%、盐渍海带8%、乳糖4%、全蛋粉末10%、小麦粉5%、食盐1%,并对沙虫复合调味料成品进行基本成分测定分析,深层次了解沙虫复合调味料的营养价值,得出结论:沙虫复合调味料是一种高蛋白低脂肪的高营养价值复合调味料。

To research and develop the relevant product of Sipunculs undus,and raise its awareness.Take Sipunculs undus as the main raw material,the production process is optimized by the orthogonal test of single factor,and explore the best proportion of materials of the compound seasoning：Sipunculs undus of 50%,seaweed of 12%,sesame of 10%,salted kelp of 8%,lactose of 4%,whole egg powder of 10%,wheat flour of 5%,salt of 1%,and analyze the basic components of the compound seasoning of Sipunculs undus,deeply understand the nutritional value of the compound seasoning.The conclusion is that the Sipunculs undus compound seasoning is a kind of high-protein,low-fat compound seasoning and it has high nutritional value.