裙带菜脆片生产工艺研究及营养成分分析  

Production Technology and Nutrient Components Analysis of Undaria pinnatifida Suringar Crisp

作　　者：任召珍 王鹏 顾晓慧 吕利云 刘志敏 REN Zhao-zhen;WANG Peng;GU Xiao-hui;LV Li-yun;LIU Zhi-min(Weihai Ocean Vocation College,Rongcheng 264300,China;Shandong Shijin Inspection Service Co.,Ltd,Rongcheng 264309,China)

机构地区：[1]威海海洋职业学院,山东荣成264300 [2]山东时进检测服务有限公司,山东荣成264309

出　　处：《中国果菜》2022年第4期21-24,59,共5页China Fruit & Vegetable

基　　金：威海海洋职业学院科研项目(KY201805)。

摘　　要：为拓宽裙带菜产业链、提高裙带菜产品附加值,本研究以裙带菜叶为原料,采用微波低温真空干燥技术进行干燥处理,以感官评价为评价指标,确定裙带菜脆片微波低温真空干燥三段式工艺参数。结果表明,初始水分含量为24.7%的裙带菜微波低温真空干燥最佳工艺条件为每个磁控管功率800 W,微波真空度-95~-100 kPa,三段工艺温度34~45℃,微波时间共15 min。所得产品评价为优级品。通过对干燥脆片进行金属污染物指标检测及营养成分的分析发现,该产品金属污染物指标在规定限量要求内,而且微量元素含量丰富,尤以钙铁锌明显,其中钙16 200/100 g、铁412 mg/100 g、锌43.8 mg/100 g;蛋白质和膳食纤维等含量也非常可观,蛋白质20.1 g/100 g、膳食纤维3.1 g/100 g。微波低温真空干燥加工裙带菜脆片生产工艺稳定可行,制作的裙带菜脆片营养成分丰富,可为蔬果脆片的微波低温真空干燥加工提供参考。Microwave low temperature vacuum drying technology was used to Undaria pinnatifida Suringar.According to the indicators of sensory evaluation, the results showed that the optimum technological conditions for microwave low-temperature vacuum drying of U. pinnatifida with an initial moisture content of 24.7% were as follows: the power of each magnetron was 800 W, the microwave vacuum degree was from-95 k Pa to-100 k Pa, the three-stage technological temperature was from 34 ℃ to 45 ℃, and the microwave time was 15 min. Analysis of the product showed that the metal pollutant index of the product was within the specified limit, and the content of trace elements was rich, especially calcium, iron and zinc. It included calcium 16 200 mg/100 g, iron 412 mg/100 g and zinc 43.8 mg/100 g and the protein 20.1 g/100 g, dietary fiber 3.1 g/100 g. The microwave low-temperature vacuum drying process of U. pinnatifida crisps was stable and feasible, and the prepared U. pinnatifida crisps were rich in nutrients, which could provide a reference for the microwave low-temperature vacuum drying process of vegetable and fruit crisps.

关 键 词：裙带菜 脆片 微波低温真空干燥 营养成分分析 

分 类 号：S-3[农业科学]