海带营养调味料的研究进展  

The Research Progress of Kelp Nutrition Seasoning

作　　者：姚骏[1] 张弘[1] 郭森[1] 王玥玮[1] 郑琳琳[1] 张立娟[1] 佟永薇[1] 王琦[1] 

机构地区：[1]天津市食品研究所有限公司,天津301609

出　　处：《食品研究与开发》2018年第4期213-217,共5页Food Research and Development

基　　金：天津市科技计划项目(17YFFCZC00090)

摘　　要：海带具有较高的营养价值,多糖、膳食纤维、矿物元素含量丰富。海带中含有大量胶体物质,传统加工手段难以将组织内呈味物质充分提取,腥味较重,目前海带加工产品主要是海藻酸钠或调味海带,加工品种少,附加值较低,开发程度不高。就现代化加工技术及进展进行综述,旨在为海带营养调味料的研究提供参考。Kelp has high nutritional value, rich in polysaccharide, dietary fiber and mineral elements. Kelpcontains a large number of colloidal substances, traditional processing method is difficult to show in theorganization taste substance extracted adequately, smell is heavier, the kelp processing products mainly sodiumalginate or flavoring kelp, less processed varieties, low added value, development degree is not high. Thisarticle reviewed the modern processing technology and progress, which was aimed to provide reference for theresearch of seasoning of seasoning.

关 键 词：海带 褐藻寡糖 矿物元素 调味料 加工技术 

分 类 号：TS264.2[轻工技术与工程—发酵工程]