复配海藻提取物替代明矾在马铃薯粉条中的应用研究  

Application of compound algal extracts as a substitute for alum in potato vermicelli

作　　者：王盼 张天任 段成龙 王晓梅 田未希 王湘龙 刘兆志 刘海燕 WANG Pan;ZHANG Tianren;DUAN Chenglong;WANG Xiaomei;TIAN Weixi;WANG Xianglong;LIU Zhaozhi;LIU Haiyan(Qingdao Mingyue Seaweed Group Co.,Ltd.,Qingdao 266400;National Key Laboratory of Marine Food Processing and Safety Control,Qingdao 266400;Qingdao Mingyue Seaweed Biological Health Technology Group Co.,Ltd.,Qingdao 266400)

机构地区：[1]青岛明月海藻集团有限公司,青岛266400 [2]海洋食品加工与安全控制全国重点实验室,青岛266400 [3]青岛明月海藻生物健康科技集团有限公司,青岛266400

出　　处：《中国食品添加剂》2025年第2期93-98,共6页China Food Additives

基　　金：十四五国家重点研发计划(2023YFD2100600)。

摘　　要：以海藻酸钠、卡拉胶、海藻酸丙二醇酯、琼脂四种海藻提取物替代明矾生产无矾马铃薯粉条,以粉条的糊汤透明度、断条率、感官评价、质构数据作为实验指标,分别考察单一、复配使用上述4种海藻提取物对粉条品质的影响。结果表明,当海藻酸钠添加量为0.6%,卡拉胶添加量为0.4%,海藻酸丙二醇酯添加量为0.12%,琼脂添加量为0.4%,复配所得海藻提取物替代明矾使用时,得到的马铃薯粉条糊汤透明度为92.9%,断条率为2.8%,感官评分为89.7,硬度为8.69 N,弹性为0.90,内聚性为0.64,咀嚼性为24.69,综合品质接近0.3%明矾粉条。Four algal extracts,which were sodium alginate,carrageenan,propylene glycol alginate,and agar,were used as substitutes for alum to produce alum free potato vermicelli.The transparency of the vermicelli soup,the breakage rate,sensory evaluation,and texture data were used as experimental indicators,to investigate the effects of single and compound usage of the four algal extracts on the quality of vermicelli.The results showed that when sodium alginate was added at a rate of 0.6%,carrageenan at a rate of 0.4%,propylene glycol alginate at a rate of 0.12%,and agar at a rate of 0.4%,the compound algal extracts replaced alum,resulting in a potato flour paste soup transparencyof 92.9%,a breakage rate of 2.8%,a sensory score of 89.7,hardness of 8.69 N,elasticity of 0.90,cohesiveness of0.64,and chewiness of 24.69. The overall quality was comparable to that of potato vermicelli containing 0.3% alum.

关 键 词：海藻提取物 明矾 替代物 马铃薯粉条 品质提升 

分 类 号：TS236.5[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202.3[轻工技术与工程—食品科学与工程]