广东海洋大学学报2018，Vol.38Issue(3)：62-70,9.DOI:10.3969/j.issn.1673-9159.2018.03.010
即食红毛藻加工工艺研究
Study on the Processing Technology of Bangia fusco-purpurea
摘要
Abstract
[Objective]To explore the optimal technology conditions of Bangia fusco- purpurea.[Method]The best flavoring ingredients were determined by orthogonal test based on the degree of hydrolysis and analyzed by electronic nose; the baking process was optimized by response surface analysis based on single factor; the volatile components of product were confirmed and analyzed by solid phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS). [Result and conclusion]Results showed that the best flavoring ingredients were as follows: sugar 4％, salt 2 ％, monosodium glutamate 1.5％. The optimal baking conditions were: the baking time of 25 min, the baking temperature of 107℃, and sample thickness of 3.5 pieces. The main volatile components of roasted red algae were aldehydes, alkanes, aromatics and etc.关键词
红毛藻/烘烤工艺/电子鼻/风味Key words
Bangia fusco-purpurea/baking processing/electronic nose/flavor分类
轻工纺织引用本文复制引用
吴靖娜,陈晓婷,路海霞,黄鹭强,陈由强,刘智禹..即食红毛藻加工工艺研究[J].广东海洋大学学报,2018,38(3):62-70,9.基金项目
福建省海洋高新产业发展专项项目([2015]12) （[2015]12）
"十三五"海洋经济创新发展示范项目(FZHJ14) （FZHJ14）
福建省海洋高新产业发展专项([2016] 07号). （[2016] 07号）
