新型即食海带纸加工工艺研究  

Study on processing technology of new instant seaweed paper

作　　者：田宝兰[1] 秦瑜丽[1] 刘秀河[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《食品与机械》2010年第5期155-157,176,共4页Food and Machinery

摘　　要：以盐渍海带下脚料为原料,对海带纸的加工工艺进行探讨及优化。结果表明,其最佳条件为:组织较软的海带经3倍的0.25%碳酸钠溶液消化,添加4倍的海带碎组织,经脱腥、调味、烘烤80℃,即成新型即食海带纸产品。Processing technology of the seaweed paper was done with salted kelp byproduct and the processing conditions were optimized.The optimum processing conditions were as followed：the ratio of 0.25%soda solution to the raw material was 3to 1by weight,and the ratio of mashed kelp tissue to the raw material was 4to 1;after deodorization,flavoring,baking（temperature 80℃）,a new instant seaweed paper products were gotten.

关 键 词：盐渍海带下脚料 海带纸 酥脆性 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]