摘要
目的:研究龙须菜调味即食海洋蔬菜的加工工艺。方法:以龙须菜为原料,分别采用甘草浓缩汁和臭氧水浸泡法去腥、醋酸软化、ZnCl2护色、CaCl2保脆等方法处理海藻,再经复合调味、杀菌、气调包装并运用一级动力学模型预测产品的货架期。结果:去腥最优工艺条件为甘草浓缩汁质量分数4%、浸泡15min、臭氧水质量浓度0.2mg/L、浸泡15min;研究出4种口味的复合调味龙须菜即食产品;最佳常温气调包装的复合气体组成为CO2:O2:N2=6:1:3;常温下,调味即食龙须菜产品的货架期为7个月。结论:研究的4种龙须菜即食产品各项品质指标良好,符合国家相关海藻即食食品标准规定。
Objective： Researches on Gracilaria lemaneiformis-based seasoned instant marine vegetables processing methods were performed.Method： Utilizing the microagae Gracilaria lemaneiformis（Rhodophta） as the raw material,focused on the application of licorice solution and ozonized water to remove the off-flavour;acetic acid to soften the microagae;ZnCl2 to protect the decoloration;CaCl2 to guarantee the crispness;multi-seasoning to develop four products with different flavours under modified atmosphere storage whereas the shelf-life of the developed products predicted by kinetic model.Result： The optimum off-flavour removing conditions were： 4% licorice solution,sinking period 15 min,0.2 mg/L ozonized water and treatment time 15 min.The shelf-life of the products reached to 7 months under the optimical modified atmosphere storage condition,i.e.CO2：O2：N2=6：1：3.Conclusion： Quality attruibutes of the developed products met the national food quality standard with excellent quality,which providied reference information regarding to the Gracilaria Lemaneiformis seasoned instant food processing industry.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第18期352-356,共5页
Food Science
基金
国家公益性行业(农业)科研专项(200903030-E)
国家海洋局海洋公益性行业科研专项(201005020-7)
广东省科技计划项目(2010B020201015)
广东省海洋渔业科技推广专项(A200899E01A200901E02)
关键词
龙须菜
去腥
调味
即食
气调包装
Gracilaria lemaneiformis（Rhodophta）
off-flavour removing
seasoning
instant food
modified atmosphere storag
