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投稿时间：2022-09-20
投稿时间：2022-09-20
中文摘要: 该研究以夹心海苔碎料副产物粉为主料，藕粉、大米粉、燕麦粉、炒米粉为辅料，开发夹心海苔副产物冲调粉产品。结果表明，夹心海苔副产物冲调粉的最优配方为夹心海苔副产物粉52.5 g、藕粉添加量20 g、大米粉添加量10 g、燕麦粉添加量10 g、炒米粉添加量7.5 g。该冲调粉的适宜冲调参数为冲调水温100 ℃、料液比1∶10（g/mL）（冲调粉/水）。利用最优配方制备的冲调粉感官品质高，色泽均匀，冲调后清香味纯正、甜淡适中、口感细腻、流动性好。与市售黄豆冲调粉和黑豆冲调粉相比，该冲调粉在水中的分散性更优，冲调后的稳定性更高，冲调后能够耐受更高的离心力作用而不分层、沉淀。
Abstract:In this study，a key technology for preparing mixing powder was developed using the by-product powder from sandwich seaweed as the main ingredient and using lotus root powder，rice powder，oatmeal powder and fried rice powder as the auxiliary ingredients.The results showed that the optimal formula of the mixing powder made from sandwich seaweed by-products consisted 52.5 g of by-product powder，20 g of lotus root powder，10 g of rice powder，10 g of oatmeal powder and 7.5 g of fried rice powder.The recommended parameters for preparing this mixing powder were a water temperature of 100 ℃and a ratio of 1∶10 for material to water（g/mL）.The powder prepared with the optimal formula exhibited high sensory quality after brewing，such as uniform color，pure and pleasant fragrance，moderate sweetness，smooth taste and good fluidity.Compared with the commercial soybean powder and black soybean powder，the powder demonstrated better dispersibility in water，higher stability after preparation，and the ability to withstand higher centrifugal forces without separation and sedimentation.
keywords: sandwich seaweed by-products mixing powder formula sensory quality stability high-value utilization
文章编号：202402017 中图分类号： 文献标志码：
基金项目:江苏省产学研合作项目（BY2018212）；连云港市“海燕计划”项目（2019-QD-005）；江苏海洋大学“研究生科研与实践创新计划项目”（KYCX2021-071）
| 作者 | 单位 |
| 顾涵1，2，王灵昭1，2，3*，周玲3，毕诗杰1，2，陈康瑞1，2，王珊1，2，吴圣涛1，邱春江1，2，颜冬梅3 | 1.江苏海洋大学食品科学与工程学院，江苏连云港 222005；2.江苏海洋大学江苏省海洋生物资源与环境重点实验室，江苏连云港 222005；3.连云港百鲜屋食品有限公司，江苏连云港 222199 |
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