食品科学2025，Vol.46Issue(14)：257-262,6.DOI:10.7506/spkx1002-6630-20241210-080
热水烫漂对海带苗食品原料学特性及主要营养成分体外消化的影响
Effect of Hot Water Blanching on Food Processing Properties of Kelp Seedlings and in Vitro Digestibility of Its Major Nutrients
摘要
Abstract
In this study,we examined changes in the color,texture characteristics,nutrient composition and in vitro digestibility of kelp seedlings after hot water blanching.The results showed that after blanching,the L* value of kelp seedlings increased significantly,the b* and a* values decreased significantly,and the crispness,chewiness and resilience increased significantly.In addition,the contents of total sugar and fucoxanthin decreased significantly,while the contents of crude fiber and protein increased by 1.91 and 0.48 g/100 g,respectively.The in vitro intestinal digestibility of proteins in kelp seedings decreased significantly after hot water blanching,but the digestibility of fucoxanthin and total sugar increased.This study showed that hot water blanching improved the color,texture characteristics,crude fiber and protein contents of kelp seedlings,and promoted the digestion of fucoxanthin and total sugar,which provides a reference for the processing and utilization of kelp seedlings.关键词
海带苗/热烫/色度/质构特性/成分/消化Key words
kelp seedlings/blanching/color/texture characteristics/component/digestion分类
轻工业引用本文复制引用
陈梁,陈晓晨,杜希萍,张舒雨,李美玲,刘涛,倪辉..热水烫漂对海带苗食品原料学特性及主要营养成分体外消化的影响[J].食品科学,2025,46(14):257-262,6.基金项目
"十四五"国家重点研发计划重点专项(2023YFD24001004) （2023YFD24001004）
福建省促进海洋与渔业产业高质量发展专项(FJHYF-L-2023-3) （FJHYF-L-2023-3）
