响应面优化低盐紫菜酱加工工艺  

Optimization of Processing Technology of Low-Salt Porphyra yezoensis Sauce by Response Surface Methodology

作　　者：宋欣欣 柴智[2] 马恺扬 李莹[1,2] 马凯迪 SONG Xin-xin;CHAI Zhi;MA Kai-yang;LI Ying;MA Kai-di(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Institute of Agro-products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]南京农业大学食品科技学院,南京210095 [2]江苏省农业科学院农产品加工研究所,南京210014

出　　处：《中国调味品》2022年第10期115-120,共6页China Condiment

基　　金：江苏现代农业产业技术体系建设项目(JATS[2021]163)。

摘　　要：为了丰富市场上紫菜产品的种类,开发低盐、富含膳食纤维的紫菜产品,文章对低盐紫菜酱的最优加工工艺进行了探究。以条斑紫菜为主要原料,以感官评分作为指标,选择紫菜与海带的质量比、开水漂烫时间、熬煮时间等进行单因素试验,设计了三因素三水平的Box-Behnken响应面优化试验,并对使用优化后配方制作的紫菜酱成品质量进行了测定与分析。结果表明,低盐紫菜酱的最优加工工艺参数为紫菜与海带的质量比5∶5、开水漂烫时间60 s、熬煮时间15 min,在此工艺条件下制得的低盐紫菜酱组织均匀、稳定,鲜香浓郁,营养丰富,有独特的风味和咀嚼性,感官评分较高,并且低温贮藏可有效延长成品的货架期。In order to enrich the types of Porphyra yezoensis products on the market and develop Porphyra yezoensis products with low salt and rich dietary fiber,in this paper,the optimal processing technology of low-salt Porphyra yezoensis sauce is explored.With Porphyra yezoensis as the main raw material and sensory score as the index,the mass ratio of Porphyra yezoensis to Laminaria japonica,boiled water blanching time and boiling time are selected to conduct single factor experiment and design Box-Behnken response surface optimization experiment with three factors and three levels.The results show that the optimal processing parameters of low-salt Porphyra yezoensis sauce are mass ratio of Porphyra yezoensis to Laminaria japonica of 5∶5,boiled water blanching time of 60 s and boiling time of 15 min.The low-salt Porphyra yezoensis sauce prepared under such conditions has uniform and stable tissue,rich aroma and nutrition,unique flavor and chewiness and higher sensory score,and low-temperature storage can effectively extend the shelf life of the finished product.

关 键 词：低盐 紫菜 酱 响应面优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]