调味即食萱藻加工工艺研究

Study on Processing Technology of Seasoned Instant Scytosiphon lomentaria

目的:以新鲜萱藻为主要材料,研制一款真空包装调味即食萱藻产品。方法:以感官评分为评价指标,确定漂烫护绿、腌渍时间等工艺条件,并通过单因素和正交试验,优化调味即食萱藻的调味配方。结果:萱藻漂烫护绿条件为90℃热水、漂烫时间60 s;最佳调味配方以萱藻质量为基准,白糖3%、香油0.2%、食盐2%、辣椒油5%、酱油4%、花椒油2%,在以上比例调配的调味料中腌渍100 min进行真空包装,然后巴氏灭菌(80℃、30 min),最后冷却并于阴凉干燥处保存。结论:通过以上工艺条件制备的调味即食萱藻具有特有鲜香味,脆嫩可口,咸辣适中。

Objective A vacuum-packed seasoned instant Scytosiphon lomentaria was developed with fresh Scytosiphon lomentaria as main material.Method The processing conditions such as blanching and green protecting,dipping time were determined by the sensory evaluation score,and the processing conditions of seasoned instant Scytosiphon lomentaria were optimized by single factor and orthogonal test.Result The optimum technological conditions were blanching in hot water at 90℃for 60 s,mass of Scytosiphon lomentaria as the benchmark,3%of sugar,0.2%of sesame oil,2%of salt,5%of capsicol,4%of soy sauce and 2%of zanthoxylum bungeanum oil.Scytosiphon lomentaria should be dipped in seasoning for 100 min,then packaged in vacuum,pasteurized for 30 min at 80℃,and finally cooled and kept in a cool and dry place.Conclusion Under these conditions,the finished product of Scytosiphon lomentaria had a fresh aroma,crisp and delicious,moderate salt and spicy.