海藻原浆挂面加工工艺研究

福建水产 ›› 2012, Vol. 34 ›› Issue (2): 151-155.

海藻原浆挂面加工工艺研究

邱松林¹,陆昌盛²,余蕾¹

1. 厦门海洋职业技术学院
2. 福州昌盛食品有限公司

收稿日期:2011-12-28 修回日期:2012-01-11 出版日期:2012-04-25 发布日期:2012-05-11
通讯作者: 邱松林

Study on the technology of seaweed juice noodle

Received:2011-12-28 Revised:2012-01-11 Online:2012-04-25 Published:2012-05-11

摘要/Abstract

摘要： 本试验对海藻原浆的加工方法及海藻挂面的优化配方进行了研究。结果表明，海藻去腥的最佳工艺为2%醋酸溶液、浸泡温度80℃和浸泡时间30 min，可制得无腥味的海藻原浆。在挂面生产中将小麦粉、去腥海带原浆、食盐和碳酸钠按质量比100：80：3.7：0.2混合，可得到质量较好的具有海鲜味的海藻原浆挂面。

关键词: 海藻原浆挂面, Seaweed Juice Noodle

Abstract: In this experiment， the seaweed juice processing method and the optimal formula of of seaweed juice Noodle was studied. The results showed that the best craft conditions were 2.5% of the soaking liquid concentration, the temperature at 80℃ and the time was 30min,we can make the flavourless seaweed juice.Wheat flours, flavourless seaweed juice , NaCl and Na2CO3 were mixed in the ratio of 100:80:3.7:0.2, We can made the better seaweed juice Noodle with Seafood flavor.

邱松林陆昌盛余蕾. 海藻原浆挂面加工工艺研究[J]. 福建水产, 2012, 34(2): 151-155.