海带煮面配方及生产工艺研究  

Study on Optimal Formula and Production Process of Laminaria Noodle

作　　者：任召珍 刘淇[2] 李晓[3] 李银塔 邵仁东 步营 于玲 

机构地区：[1]山东省海洋食品营养研究院,山东荣成264311 [2]中国水产科学研究院黄海水产研究所 [3]泰祥集团

出　　处：《现代农业科技》2010年第1期333-334,共2页Modern Agricultural Science and Technology

基　　金：公益性行业(农业)专项(200903030)

摘　　要：利用海带中富含碘、钙的特点,开发了一种以海带粉、高筋面粉、枧水为原料制作的高碘海带煮面。通过正交试验得出最优配方为:高筋面粉50%,海带粉2%,枧水0.6%,水30%。同时对海带煮面生产工艺中关键步骤糊化处理的水煮时间与热蒸时间进行研究,发现水煮2min、热蒸6min的产品外观及适口性最佳。产品营养分析表明,该海带煮面营养丰富,富含维生素与微量元素,尤其碘的含量高,能满足人们日常饮食中对碘的需求。Being rich in iodine and calcium of laminaria,gluten flour, laminaria powder, alkaline water and water were taken as the materials to make high laminaria concentration noodle L9 （34）orthogonal design was used to get the optimal formula of laminaria noodle：gluten flour 50%, laminaria powder 2%,alkaline water 0.6% and water 30%.The best cooking time was 2min, and braising time was 6rain. The nutrition analysis results showed that this product was rich of vitamine, microelement, especially iodine,which could meet the people＇s daily need.

关 键 词：海带煮面 配方 工艺 营养分析 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程] TS213.24[轻工技术与工程—食品科学与工程]