新型笼目海带风味果冻的加工工艺研究

Processing Technology of New Jelly of Kelp Kjellmaniella crassifolia

以日本笼目海带为原料进行笼目海带风味果冻加工工艺探究。通过单因素及正交试验确定海带汁的最佳脱腥工艺和复配胶比。研究结果表明,最优脱腥工艺为:绿茶添加量0.15%,脱腥时间25 min,温度90℃;最佳复配胶比例为:卡拉胶∶魔芋胶∶琼脂=10∶2∶1。采用正交试验获得笼目海带风味果冻加工优化工艺为:以20%笼目海带汁为底物,复配胶添加量1.3%(卡拉胶、魔芋胶、琼脂),KCl 0.06%,白砂糖3.0%,浓缩果汁(苹果、橘子)添加量10.0%,pH 4.0。制作的笼目海带果冻色泽均匀,酸甜适中,风味独特,符合国家果冻食品卫生要求(GB 19299-2015)。

The optimization of deodorization technology and the ratio of compound glue for liquid extracted from kelp Kjellmaniella crassifolia were investigated by single-factor experiments and orthogonal experiments. The results showed that the best deodorization effects were found under the conditions of 0.15% of green tea,deodorization for 25 min at temperature of 90 ℃,and the optimal combined gel ratio of carrageenan,konjac and agar = 10∶2∶1,based the results of mixed gel properties. The orthogonal experiments revealed that the final optimized technology was comprised of 1.3% of combined gel,0.06% KCl,3.0% sugar,and 10.0% concentrated fruit juice (apple and orange) at pH 4.0 in 20% of the kelp juice. The flavor kelp jelly had uniform color,moderate sweetness and acidity,and met the requirements of GB 19299-2015 upon the microbiology analysis.