不同加工技术对即食海藻口感和品质的影响

Effect of different processing techniques on the taste and quality of instant seaweed

海藻是一种大型经济藻类,其蛋白质含量高,脂肪含量低,含有人体所需的多种微量元素,具有很高的营养价值。实验研究了将干海藻制成即食海藻的工艺,探究不同加工技术对海藻口感和品质的影响。研究表明,4%乙醇脱腥效果最好;热烫(120~150)s,海藻硬度较小,弹性较高,咀嚼性适中;在冷藏的(3~9)d菌落总数始终在lg1.5 cfu/g以下,色泽和气味感官分值较高。研究结果对即食海藻的加工提供了数据支撑。

Seaweed in the high protein content, low fat content, containing the human body needs a variety of trace elements, with high nutritional value, is a large-scale economic alga. In this paper, the process of making ready-to-eat seaweed with dry seaweed and the effects of different processing techniques on the taste and quality of seaweed were studied. The results showed that 4% ethanol had the best deodorization effect. Blanching（120~150）s showed a lower seaweed hardness, higher springiness and moderate chewiness. The total number of colonies aged（3~9）d remained below 1.5 cfu/g, color and odor sensory score higher. The research is helpful to provide data support for the processing of instant seaweed.