| 全汉锋,王兴春,詹照雅,陈成进,詹照强,刘巧灵.坛紫菜全自动加工设备及工艺的改进.渔业科学进展,2012,33(1):122-128 |
| 坛紫菜全自动加工设备及工艺的改进 |
| Studies on the improvement of full-automatic Prophyra haitanensis processing equipment and its technology optimization |
| 投稿时间：2011-06-16 修订日期：2011-08-01 |
| DOI： |
| 中文关键词: 坛紫菜 加工设备 改进 工艺 |
| 英文关键词: Prophyra haitanensis Processing equipment Improvement Processing technology |
| 基金项目:福建省区域科技重大项目（2009N3020）资助 |
|
| 摘要点击次数: 2578 |
| 全文下载次数: 1635 |
| 中文摘要: |
| 针对坛紫菜一次加工存在孔洞多、厚薄不均、光泽度差、质量不稳定等问题，在坛紫菜软化、漂洗、清洗、精切、浇饼、烘干等工艺流程上对技术参数和相应设备进行了改进；针对坛紫菜收割批次第1→2→3水菜质逐渐变粗、变厚等不同特点，优化了坛紫菜二次精加工中前烤、调味、后烤、再干几个关键环节的技术参数，并对供菜机进行改进。通过坛紫菜一、二加工工艺及关键设备的改进，生产出符合国际质量标准，规格19 cm×21 cm，重量2.7~3.3 g，厚度0.3~0.5 mm的紫菜片张，片张平整，光泽度亮，孔洞极少，外形美观，益于调味均匀；在此基础上，二次精加工生产出香、酥、脆、色泽深绿色的1.5~7.5 g原味、辣味系列海苔产品，生产出的海苔保留了各种营养成份的含量，其中蛋白质含量37.0 g/100 g，二十五碳五烯酸（EPA）含量7.0 g/kg，维生素C含量49 mg/100 g。 |
| 英文摘要: |
| Problems exist in Prophyra haitanensis first processing, including lots of holes in product, unevenly thickened slides, poor luster,and inconsistent product quality. In our research, technical parameters of P.haitanensis processing were optimized, and the corresponding processing equipments were improved, mainly involving softening, rinsing, cleaning, cutting, making cake and drying. In terms of increasing thick of P. haitanensis in different harvest time, the key processing parameters were optimized in the second processing, including the first baking, flavoring, the second baking, drying, as well as the improvement of processing equipment. By improving the first and the second processing equipments and the technological optimization, the P. haitanensis slice products reached the international quality standard, with size of 19 cm×21 cm, weight of 2.7~3.3g, and thickness of 0.3~0.5 mm, and the product was smooth with better luster, less holes,and better flavor. During the second processing, a series of seaweed products with more nutrition were made. Their specifications were 1.5~7.5 g, and the protein was 37.0 g per 100 g, ethyl ester of eicosapentaenoic acid (EPA) was 7.0 g per 1kg, vitamin C was 49 mg per 100 g. Instant seaweed products were made by high-precision techniques in the present study, and they were exported to Southeast Asian countries. |
| 附件 |
|
查看全文
查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
