浒苔在食品中的应用研究

目的]探索浒苔食品的开发，为浒苔的综合利用提供依据。方法]以新鲜浒苔为原料，研究了不同脱盐试剂配方、烘干温度对浒苔粉生产的影响。对研究开发的3种浒苔片，进行了感官模糊综合评价。结果]对照、配方l、2处理的浒苔粉制品叶绿素含量分别为0．161、0．228、0．467mg／g。烘干温度越高，叶绿素损失越严重，当烘干温度为35、60、85和105℃时，其制品叶绿素含量分别0．421、0．316、0．212、0．196mg／g。当烘干温度为35℃时，叶绿素损失最少。玉米味的浒苔片的口感要远好于牛肉味的浒苔片和酸甜味的浒苔片。结论]采用脱盐护色技术，35℃低温烘干，制得了色泽呈鲜艳绿色的浒苔粉。玉米味的浒苔片比其他口味更受欢迎。

Study on Application of Enteromorpha prolifera in Food Industry

Objective] The study was to explore the development of Enteromorpha prolifera food and to provide the basis for its comprehensive utilization.Method]With fresh E.prolifera as material,the effect of different desalination reagent formulas and drying temperatures on the production of E.prolifera powder was studied.Comprehensive sensory fuzzy evaluation on 3 kinds of developed E.prolifera tablet was made.Result] The chlorophyll content of E.prolifera powder product treated by CK,formula 1,2 was 0.161,0.228,...