羊栖菜干燥技术及其即食汤料包的研究

文章以羊栖菜为原料,通过对羊栖菜干制技术及调味配方的研究,制成一种方便营养的鸡肉味即食羊栖菜调味包。实验结果表明,干燥羊栖菜的最佳工艺为:在95℃下漂烫90s后热风干燥70℃下3.5h,脱水羊栖菜的复水形态、色泽等质量较好。最佳菜包配方为脱水红胡萝卜1.5g、脱水羊栖菜6g、脱水香葱0.6g;最佳调味粉配方为:4.5g、I+G 0.03g、味精0.5g、大蒜粉0.125g、生姜粉0.1g、葱粉0.15g、白胡椒粉0.1g;最佳鸡汤味酱包为:棕榈油在3.5g、食盐1.0g、酱油1.6g、鸡骨油1.5g。

Study on drying technology of Sargassum and instant soup package

A instant Sargassum fusiforme seasoning packet by Sargassum as raw materials was developed by the study on dried technology of Sargassum and its seasoning of formulation research,which was not only have chicken flavor but also convenient and nutrient.The result indicated that the optimum drying technology of Sargassum is:blanching for 90 s at 95 ℃ and then air drying for 3.5 hours at 70 ℃.The water dehydration Sargassum above-mentioned technology have better rehydration shape and color.The best Seasoning packets formula :red carrot 1.5 g,dehydration Sargassum 6 g,dehydrated onion 0.6 g;the best recipe for seasoning powder: 4.5 g,I + G 0.03 g,MSG 0.5 g,garlic powder,0.125 g,ginger powder 0.1 g,onion powder,0.15 g,white pepper 0.1 g;the best chicken soup to taste sauce: palm oil 3.5 g,salt 1.0 g,soy sauce 1.6 g,chicken oil 1.5 g.