茉莉花香海带汁饮料加工技术研究

以海带为原料、以莱莉花为调味剂研制出带茉莉花香的海带汁饮料，并在加工过程中针对海带腥味重的问题，着重研究了有效的脱腥方法，对产品进行感官、理化及微生物指标检测。结果表明，茉莉花香海带汁饮料的最佳工艺参数为：均质时间20min，湿海带100g，干菜莉花2g，白糖100g，水1000g。该产品风味独特，营养丰富，具保健功效，饮用安全；且成本低廉，加工工艺具有操作方便、简单的特点。

STUDY ON PROCESSING TECHNOLOGY OF LAMINARIA JAPONICA JUICE WITH JASMINE AROMA

This paper studied the processing technology of laminaria japonica juice with jasmine aroma, using laminaria japonica as the main material and jasmine as the main flavoring agent, studied the effective destenching method in the processing because of the heavy fishy smell of laminaria japonica, and the product was analyzed by sensory, chemical and microbiological detection. Results showed that the best technological parameter was obtained by the following condition: homogenization time 20 min, wet laminaria japonica 100 g, dry jasmine 2 g, sugar 100 g, water 1 kg; the product was good quality with special flavor, rich nutrition, health care effect and good safety; the studied processing technology was simple, convenient and low-cost.