儿童海带虾皮面的工艺化研究  

Study on the Technology of Leather Surface of Laminaria Japonica Shrimp in Children

作　　者：胡文静 吕培楷 杨晓聪 曹蒙 HU Wenjing;LV Peikai;YANG Xiaocong;CAO Meng(Food Science&Engineering College,Xinyang Agriculture and Forestry University,464000 Xinyang Henan,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南信阳464000

出　　处：《粮食加工》2025年第2期38-42,共5页Grain Processing

摘　　要：为了能在婴幼儿辅食食品方面有所创新,特别研制了儿童海带虾皮面条,以增加婴幼儿辅食类食品的类型,同时也可以为婴幼儿补钙提供一种新途径。以感官评价为理化指标,通过单因素及正交试验对儿童海带虾皮面的制作工艺及品质进行分析和优化,得到产品的最佳配比为:海带粉1.5%,虾皮粉0.8%,食盐4%,蛋清12%。此配方下的营养面条口感劲道,光滑细腻,有淡淡鲜香味,适宜于六个月到一岁半儿童的辅食补钙。研究成果有利于丰富婴幼儿辅食产品的开拓与创新,为婴幼儿辅食产品的研发提供了一定的技术和理论参考。In order to make some innovations in infant comp lementary foods,this paper specially developed children's kelp shrimp skin noodles to increase the types of infant complementary foods,and also provide a new way for infants to supplement calcium.The preparation technology and quality of kelp shrimp skin were analyzed and optimized by single factor experiment,sensory evaluation and orthogonal test.Results the optimum ratio of kelp powder,shrimp skin powder,salt and egg white was 1.5%,0.8%,4%and 12%,respectively.The nutritional surface designed in this experiment The taste is strong,smooth and delicate,with a light fresh fragrance,suitable for six months to one and a half years old children supplementary calcium.

关 键 词：面条 海带粉 虾皮粉 蛋清 感官评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]