The Study Of Manufacturing Process And Product Properties Of "Sea Moss" Made By Laminaria Japonica As Raw Material

Kelp production in China is huge,the highest in the world,but taking seaweed as raw material to produce the food quality of the single,added value is low.Some seaweed products and smell is heavy,shortcomings,such as the astringency and product shelf life is short,easy to moisture absorption,it is hard to meet consumer demand for nutritional and delicious.In recent years,China's market demand for seaweed products is increasing,but now the seaweed processing industry in China still stays in the primary stage,to carry out the processing of seaweed can not only meet the needs of the consumers' purchase,promote the diversification of the market,still can make full use of resources,taking seaweed as raw material to make the "Sea Moss" has high economic value,but also has the very good market prospect.Taking seaweed as raw material,by studying the production process,based on sensory evaluation standard,determine the optimum process conditions,further study moisture absorption characteristics of "Sea Moss",finally through the low field mri to study the best way of packing,the main conclusions are as follows:(1)Through the single factor and response surface,the best process conditions of making "Sea Moss" of: dried seaweed and water feed liquid than 1:19.2,coating thickness of 3.1 mm100 mesh,kelp powder particle size;Formula of complementary makings and the best adding proportion is: 100 g dried seaweed CMC Na-0.52%,sodium bicarbonate 1.02%,sodium alginate 0.31%.Kelp powder particle size,and solid-liquid ratio and "Sea Moss" product of hardness,adhesiveness and chewiness were negatively correlated trends;Coating thickness,CMC-Na,proportion of sodium alginate and "Sea Moss" products,ankylosis,hardness,chewiness,elasticity was positively related to the trend.(2)By single factor and response surface moisture absorption characteristics of "seaweed" products are studied,taking moisture absorption rate as the index,"Sea Moss" optimal flavoring ingredients add ratio for: edible salt adding proportion of 1.13% 1.33%,sugar,sesame oil to add to add 0.66%;The best baking conditions for: min,baking temperature,baking time 101 to 111 ?,the oven wind for 2 levels of wind.And through the study of the flavor of "Sea Moss" product testing,get "Sea Moss" products detected a total of 53 kinds of compounds,including alkanes olefins compounds detected 24 species,there are 7 kinds of aldehydes,alcohols,5 kinds of seven kinds of benzene compounds 5 and ketones.(3)With low field nuclear magnetic detection technology research in three different way of packing air packaging,vacuum packaging,carbon dioxide gas,combined with physical property measurement technology and color difference analysis,to determine the shelf life of4 weeks,6 weeks,8 weeks respectively,the experiment proved that carbon dioxide gas packing will be better to store the "Sea Moss" products.With the increase of storage time,"Sea Moss" product has a tendency to increase hardness and before and after the expiration date,the hardness has a great growth amplitude,"Sea Moss" the determination of product color difference with the increase of storage time,the L * and b * values are increased with the increase of storage time and before and after the expiration date,L * and b * values increase tendency obvious,therefore "seaweed" product hardness,L * and b * values can be regarded as one of the important indexes of shelf life.