中国果菜2025，Vol.45Issue(5)：48-53,6.DOI:10.19590/j.cnki.1008-1038.2025.05.008
螺旋藻蓝莓复合海苔的工艺研发
Research and Development of Spirulina-Blueberry Composite Seaweed Technology
摘要
Abstract
Spirulina and blueberry have high nutritional value,but their product form is single.In order to enrich their product types,this study developed a compound seaweed with Spirulina,blueberry and laver as the main raw materials.The formula of Spirulina-blueberry composite seaweed was optimized by single factor test and orthogonal test with sensory score as evaluation index and the addition of Spirulina,blueberry,laver and auxiliary materials as factors.The results showed that the optimal formula included Spirulina 2%,blueberry 0.5%,laver 3%,CMC-Na 0.5%,sodium alginate 0.3%,baking powder 0.4%.The sensory score of Spirulina-blueberry composite seaweed prepared with this formula was 89.2 points.The seaweed had complete and smooth surface,the flakes were neat,uniform color,dark green,crisp and coordinated taste,with a sweet feeling,no Spirulina fishy smell,and the unique flavor of blueberry.关键词
螺旋藻/蓝莓/海苔/配方优化Key words
Spirulina/blueberries/seaweed/formula optimization分类
轻工业引用本文复制引用
万静,邓铋莉,刘昕,陆祖霞,吴莹莹,陈晓芳..螺旋藻蓝莓复合海苔的工艺研发[J].中国果菜,2025,45(5):48-53,6.基金项目
贵州省科技支撑计划项目(黔科合支撑[2024]一般121) （黔科合支撑[2024]一般121）
毕节市科技创新平台及人才团队(毕科合[2023]66号) （毕科合[2023]66号）
毕节医学高等专科学校科研团队建设(BJYZXT202402、BJYZXT202406) （BJYZXT202402、BJYZXT202406）
