徐敏凤1，钟赛意1，2，3*，吴文龙1，陈建平1，李 瑞1，刘晓菲1，宋兵兵1，贾学静1
（1.广东海洋大学食品科技学院，广东省水产品加工与安全重点实验室，广东省海洋生物制品工程实验室，广东省海洋食品工程技术研究中心，广东湛江 524000；
2.广东海洋大学深圳学院，广东深圳 518000；
3.海洋食品精深加工关键技术省部共建协同创新中心，大连工业大学，辽宁大连 116000）
摘要：针对江蓠加工过程中藻腥味大、采收后易腐败变质等对即食江蓠产品口感、风味影响较大的问题，本研究对即食腌渍江蓠的脱腥及漂烫条件进行探索和优化，使即食江蓠品质和风味得到提升和改善。以江蓠（Gracilaria）为主要原料，首先采用柠檬酸脱腥，通过感官模糊评价分析，并结合响应面优化试验筛选出最优的脱腥条件；最后以感官评价和质构检测为指标优化漂烫条件。结果表明，江蓠最佳脱腥条件为柠檬酸浓度2%，脱腥时间30 min，脱腥温度31 ℃；漂烫条件为80 ℃漂烫6 s，料液比1∶40 g/mL。本研究对腌渍江蓠采用的预处理工艺条件相对简单且成本低廉，利用该工艺预处理的即食腌渍江蓠藻腥味淡、漂烫后质地脆嫩可口。
关键词：江蓠；即食食品；腌渍；感官评价；工艺优化
中图分类号：TS254.58 文献标识码：A 文章编号：1674-506X（2023）04-0020-0008
Optimization of Deodorization and Blanching Process of Gracilaria
XU Minfeng1，ZHONG Saiyi1，2，3*，WU Wenlong1，CHEN Jianping1，LI Rui1，LIU Xiaofei1，SONG Bingbing1，JIA Xuejing1
(1.Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Province Engineering Technology Research Center of Seafood, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang Guangdong 524000, China;
2.Shenzhen Reseach Institute, Guangdong Ocean University, Shenzhen Guangdong 518000, China;
3.Collaborative Innovation Center for Key Technologies of Marine Food Intensive and Deep Processing, Dalian Polytechnic University, Dalian Liaoning 116000, China)
Abstract：This paper aims to analyze the problems such as strong smell of algae in Gracilaria processing and easy spoilage after harvest on the taste and flavor of ready-to-eat Gracilaria products, this study explored and optimized the deodorization and blanching conditions of instant cured Gracilaria, so as to improve the quality and flavor of instant cured Gracilaria. Using Gracilaria as the main raw material, citric acid was used for deodorization. The optimal deodorization conditions were selected by sensory fuzzy evaluation and response surface optimization test. Finally, sensory evaluation and texture detection were used to optimize blanching conditions. The optimal deodorization conditions for Gracilaria are 2% citric acid concentration, 30 min deodorization time and 31 ℃ deodorization temperature; Blanching condition is 80 ℃, blanching for 6 s, solid-liquid ratio 1∶40 g/mL. The pretreatment process for Gracilaria cured by this process is relatively simple and low-cost. The instant cured Gracilaria cured by this process has light smell, crisp texture and delicious after blanching.
Keywords：Gracilaria; instant food; pickling; sensory evaluation; process optimization
doi：10.3969/j.issn.1674-506X.2023.04-004
收稿日期：2022-11-30
基金项目：国家重点研发计划（2020YFD0901101）；广东省重点领域研发计划（2020B1111030004）；广东省高等学校科技创新团队项目（2021KCXTD021）
作者简介：徐敏凤（1994-），女，硕士研究生。研究方向：海产品加工。
*通信作者：钟赛意（1979-），男，博士，教授。研究方向：食品功能因子开发与功效评价。
引用格式：徐敏凤,钟赛意,吴文龙,等.江蓠的脱腥和漂烫工艺优化[J].食品与发酵科技,2023,59(4):20-27.
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