江蓠的脱腥和漂烫工艺优化

Optimization of Deodorization and Blanching Process of Gracilaria

针对江蓠加工过程中藻腥味大、采收后易腐败变质等对即食江蓠产品口感、风味影响较大的问题,本研究对即食腌渍江蓠的脱腥及漂烫条件进行探索和优化,使即食江蓠品质和风味得到提升和改善。以江蓠(Gracilaria)为主要原料,首先采用柠檬酸脱腥,通过感官模糊评价分析,并结合响应面优化试验筛选出最优的脱腥条件;最后以感官评价和质构检测为指标优化漂烫条件。结果表明,江蓠最佳脱腥条件为柠檬酸浓度2%,脱腥时间30 min,脱腥温度31℃;漂烫条件为80℃漂烫6 s,料液比1∶40 g/mL。本研究对腌渍江蓠采用的预处理工艺条件相对简单且成本低廉,利用该工艺预处理的即食腌渍江蓠藻腥味淡、漂烫后质地脆嫩可口。

This paper aims to analyze the problems such as strong smell of algae in Gracilaria processing and easy spoilage after harvest on the taste and flavor of ready-to-eat Gracilaria products,this study explored and optimized the deodorization and blanching conditions of instant cured Gracilaria,so as to improve the quality and flavor of instant cured Gracilaria.Using Gracilaria as the main raw material,citric acid was used for deodorization.The optimal deodorization conditions were selected by sensory fuzzy evaluation and response surface optimization test.Finally,sensory evaluation and texture detection were used to optimize blanching conditions.The optimal deodorization conditions for Gracilaria are 2% citric acid concentration,30 min deodorization time and 31℃deodorization temperature;Blanching condition is 80℃,blanching for 6 s,solidliquid ratio 1∶40g/mL.The pretreatment process for Gracilaria cured by this process is relatively simple and low-cost.The instant cured Gracilaria cured by this process has light smell,crisp texture and delicious after blanching.