龙须菜藻糕复合胶配比优化与干制终点实时控制

Formulation Optimization and Real-time Dehydration Endpoint Control in Making a Gracilaria lemaneiformis Snack

【目的】研制口感软硬适中、富有嚼劲且不黏牙的龙须菜藻糕产品,提供复合胶的配比和建立龙须菜藻糕干制脱水的终点判断方法。【方法】以微生物脱腥技术处理的龙须菜发酵液为原料,以感官评分为指标,通过复合胶的配比优化,结合热风干燥技术,探讨龙须菜藻糕在热风干燥过程中的水分与硬度和品质的关系,建立硬度与品质关系的数学模型,研发龙须菜藻糕新产品。【结果】以经过酿酒酵母JJ4和副干酪乳杆菌副干酪亚种RP38联合发酵脱腥的发酵液为原料,白砂糖添加量400 g·kg^(-1),苹果酸添加量6 g·kg^(-1),龙须菜藻糕最优复合胶配比为:果胶添加量1.4%,卡拉胶添加量0.5%。在此配比下的水分范围内,龙须菜藻糕60℃热风干制的质构硬度与含水量的呈线性关系,符合方程:y=-10.519x+350.45,R^(2)=0.994 5。以含水量为16.5%±0.3%时品质最好,龙须菜藻糕热风干制终点实时控制的硬度质构指标为174-179 N·cm^(-2)。【结论】采用复合胶可以提高龙须菜藻糕的质构品质,通过测定干制过程的硬度质构指标,可实现龙须菜藻糕热风干燥的干制终点判断方法,研发的产品无腥味、口感软硬适中、富有嚼劲且不黏牙。

【Objective】 Formulation optimization and determination of endpoint for the dehydration process in making a chewy, non-tacky, palatable snack item containing seaweeds, Gracilaria lemaneiformis, were conducted. 【 Method】 To remove fishy note, the seaweeds were firstly inoculated with Saccharomyces cerevisia JJ4 and Lactobacillus paracasei subsp.RP38 to produce a fermentation liquid as the intermediate raw material for the snack making. Product formula and hot-air drying conditions were optimized based on the sensory scores of the finished samples in an orthogonal design experimentation.To achieve desirable texture as judged by the panel, moisture content and product hardness were used to establish a mathematical model for endpoint determination on the drying process.【Result】 The undesirable odor of the seaweeds was largely ameliorated by the induced fermentation with the two microbial agents. In addition to the adhesion and gelling effect brought by the polysaccharides in G. lemaneiform, sucrose at 400 g·kg^(-1), malic acid at 6 g·kg^(-1), pectin at 1.4%, and carrageenan at 0.5% were incorporated to formulate the snack item. The mixed paste was dried by a 60 ℃ hot-air dehydration process that followed a mathematical model of y =-10.519 x + 350.45 with R^(2)= 0.994 5(where, y represents hardness index,and x product moisture content). Based on the sensory panel evaluation, the moisture content at 16.5%±0.3% as thedehydration endpoint would produce the optimal product hardness of 174–179 N·cm^(-2). 【Conclusion】 The experimental snack made of the fermented seaweed liquid, sugar, and gelling ingredients had highly desirable textural and flavor qualities as judged by the taste panel. A mathematical model for real-time endpoint control on the dehydration process was established for commercial production of the new product.