Research On Preparation And Storage Characteristics Of Sandwich Seaweed

The production technology of sandwich seaweed is backward and the production efficiency is low,which cannot meet the production demand.There are also problems such as low standardization of seasoning formula and difficult storage of the product.The thesis studied the effect of microwave combined infrared baking technology on the quality of sandwich seaweed,optimized the seasoning formula of sandwich seaweed,and studied the storage characteristics and thermodynamic characteristics of the product by model fitting the adsorption isotherm and glass transition curve of the sandwich seaweed.The results provide a theoretical basis for the industrial upgrading of sandwich seaweed.The main research contents are as follows:Research on the effects of microwave combined infrared baking technology on the texture,color difference,basic nutrients,flavor substances,energy consumption rate and microbial content of the sandwich seaweed,the results show that: compared with single infrared baking,combined baking products have more advantages.The brittleness,adhesiveness and chewiness of the sandwich seaweed are significantly reduced;the color is closer to yellow-green;the sandwich seaweed baked in combination contains more dimethyl sulfide,which brings significant freshness to the sandwich seaweed Taste;combined baking has high efficiency in killing microorganisms.The optimized sandwich seaweed seasoning formula of response surface experiment design is 2.00% of low sodium salt,1.00% of tea seed oil,and 0.10% of mushroom flavor.The sweetener is trehalose,and the maltodextrin has the highest viscosity and sensory score among the thickeners.The in vitro digestion simulation test showed that the EGL of the sandwich seaweed reached the standard of low glycemic load index products with an EGL of9.96.The sandwich seaweed is easy to digest and absorb by the human body and can be eaten by people with diabetes without worry.The model fitting of the adsorption isotherm and glass transition curve of the sandwich seaweed shows that the moisture adsorption isotherms of the sandwich seaweed at different temperatures are all "J"-shaped,and the GAB model can better reflect the water adsorption characteristics of the sandwich seaweed.The absolute safe moisture content of the sandwich seaweed at 20、30 and 40 ℃ are 5.19%、4.69%、3.72%,respectively,as the basis for predicting the optimal moisture content during the processing and storage of the sandwich seaweed.When the equilibrium moisture content of the sandwich seaweed is higher than0.08%,the binding energy of water and the substance is small,and it is easy to lose water.Themoisture adsorption process of the sandwich seaweed is an entropy-driven non-spontaneous exothermic process,the isothermal rate is 0.622 K,and the Gibbs free energy is 2.606 k J/mol.In summary,this research uses microwave and infrared baking to produce a sandwich seaweed with excellent color and rich flavor,and optimizes the sandwich seaweed seasoning formula to obtain a healthy and delicious snack that can be eaten by diabetic patients.Through the research on the storage characteristics of the product,the absolute safe moisture content,adsorption isotherm and glass transition temperature model,and the thermodynamic change law are obtained,which can provide a theoretical reference for the upgrading of sandwich seaweed production and storage technology.