海藻类饮料的除腥方法研究  

Study on the Method of Removing Fishiness from Marine Algae Beverage

作　　者：靳萍 孙丹阳 马凯亭 夏光辉 JIN Ping;SUN Dan-yang;MA Kai-ting;XIA Guang-hui(College of Food Science and Engineering,TongHua Normal University,TongHua 134002,Cina)

机构地区：[1]通化师范学院食品科学与工程学院,吉林通化134002

出　　处：《饮料工业》2023年第5期57-61,共5页Beverage Industry

基　　金：通化师范学院学生创新训练项目(CS2022136)。

摘　　要：海藻类产品具有浓郁的腥味,为除去海藻类饮料的腥味,以海带和紫菜为原料,研究确定了β-环糊精包埋法除去海藻腥味的最佳工艺操作条件。研究结果为β-环糊精添加量为4g/L(海带汁除腥)或3g/L(紫菜汁除腥),水浴温度为30℃,水浴时间为35min。在此条件下对海藻饮料进行除腥处理,能显著除去原料的腥味,较好的保留原料特有的香气;操作方法简单,成本低廉,可显著提高海藻饮料的感官品质。Marine algae products have strong smell.In order to remove the smell of Marine algae drinks,kelp and seaweed were used as raw materials to determine the best process conditions for removing the smell of seaweed byβ-cyclodextrin embedding method.The results showed that the dosage ofβ-cyclodextrin was 4g/L(kelp juice to remove fishiness)or 3g/L(seaweed juice to remove fishiness),the bath temperature was 30℃,and the bath time was 35min.Under these conditions,the fishy taste of raw materials can be removed significantly and the unique aroma of raw materials can be preserved.Simple operation method,low cost,can significantly improve the sensory quality of seaweed drink.

关 键 词：海藻 饮料 除腥 方法 

分 类 号：TS201.1[轻工技术与工程—食品科学]