喷雾干燥法制备海带粉的配方与工艺研究  

Study on Formula and Technique of Kelp Powder Prepared by Spray Drying

作　　者：杨爱华[1] 陈发庆[2] 王成忠[2] 于学娟[1] 王才立[2] 王健[2] 

机构地区：[1]烟台职业学院,山东烟台264670 [2]山东轻工业学院食品与生物工程学院,济南250353

出　　处：《中国调味品》2012年第7期65-68,共4页China Condiment

摘　　要：研究采用喷雾干燥法以优质干海带为原料,经软化、打浆、调配、添加助干剂和喷雾干燥工艺制成海带粉。试验结果表明:海带调味汁配方为味精18%,食盐3.6%,干贝素1.8%,糖10.7%;控制喷雾干燥进口温度为140℃。The research select the high quality dried kelp as raw materials, through soften, extracted, formulate, add drying aid and sprayed drying to produce kelp powder. The results indicated that the formula of kelp juice were monosodium glutamate 18%, salt 3.6%, dried scallop element 1.8% and sugar 10.7% ; the suitable intake temperature is 140 ℃.

关 键 词：海带汁 调配 助干剂 喷雾干燥 海带粉 

分 类 号：TS201.1[轻工技术与工程—食品科学]