水溶性海带粉的制备工艺研究  

Preparation technology of water soluble kelp power

作　　者：王晓梅[1,2] 王春霞 刘然然 

机构地区：[1]青岛科技大学,青岛266000 [2]青岛明月海洋科技有限公司,青岛266400

出　　处：《中国食品添加剂》2015年第2期156-161,共6页China Food Additives

摘　　要：海藻富含藻类蛋白、多糖等成分具有很好的营养、保健的功能,但海藻易腐烂变质,不易长期储存;传统海藻粉生产工艺是简单的对海藻进行粉碎成品,溶解性极差,且带有藻腥味;本文以海带为原料,通过工艺改进和酶解反应制备水溶性海带粉,以达到易贮藏、无腥臭、高营养的目的。首先选择合适的去腥味剂祛除海带腥味,再通过单因素和正交试验优化酶解条件,结果表明:3%醋酸为熟化剂(95℃下熟化60min),复合酶(纤维素酶37.5%,果胶酶25%,蛋白酶37.5%)添加量为6‰,在p H5.0、45℃下酶解4h,此时酶解液中多糖含量达到21.87%。Seaweed are rich in protein, polysaccharide and other components which have good nutrition and healthy function. But seaweed is easy to be rotten. Traditional preparation of algae power was to simply crushed seaweed, therefore the products have poor solubility and algae smell. This study was aid to improve the preparation method and use enzymatic hydrolysis reaction to achieve easy storage, no smell and high nutritional value seaweed products. First, the appropriate reagent to deodorize the fishy of kelp was selected. Then, the enzymatic hydrolysis conditions were optimized by single-factor experiments and orthogonal experiments. The result suggested that 3% acetic acid used as curing agent （curing at 95℃, 60 minutes） with 6%0 compound enzyme （37.5% cellulase, 25% pectinase, 37.5% proteinase） reacting for 4h at 45℃, pH5.0, the polysaccharide content could reach to 21.87%.

关 键 词：海带粉 去腥味 正交试验 酶解条件 多糖含量 

分 类 号：TS202.1[轻工技术与工程—食品科学]