| Kelp is a kind of sea vegetable of higher protein, dietary fiber and vitamin, as well as rich in nutrients. At present, among our country traditional low-end products, like kelp knots, dried kelp, shredded kelp, are still the mainstream products, which have the characteristics of low degree of deep progressing, low added value, low economic efficiency and weak market competitiveness. Vermicelli is a popular staple food among people and annually has the high consumption. Health Vermicelli of special flavor kelp and good taste,was made of ultra-micro kelp and wheat flour. It can improve ordinary dried Vermicelli of less and imbalanced nutrients. It also can enrich varieties of Vermicelli. This paper did involved the four parts: 1) Study on color-protecting technique of kelp and ultra-micro powder;2)Research on the effects of ultra-micro kelp on Vermicelli quality;3) Study on formula of kelp Vermicelli;4) Research on drying technology of kelp vermicelli. The main study results are as follows:The a of Lab color coordinate system of the optical parameters was taken as an index. Firstly, copper ion concentration, temperature and time were chosen to study the effect of kelp on color-protecting with single-factor experiments. Then the response surface experiment was further applied to optimize the color-protecting parameters. The results showed that the best process conditions are150 mg/L copper ion), 66 ℃processing temperature, 17 min soaking time. Under this condition, the green difference |△a| is 10.15 and the residual amount of copper is 4.2 mg/kg, in accordance with national standards.Using flour extraction rate as the indicator, the amount of kelp, pulverizing time, manual swing frequency influence on kelp crushing effect is studied by single factor test(the effect of the amount of kelp, pulverizing time, and manual swing frequency on kelp crushing rate was studied to get the best grinding condition studied by single factor test and the orthogonal test. Results showed that the best grinding condition was 400 g kelp, 3min pulverizing time and 4 times /min manual swing frequency. under this condition, the kelp flour extraction rate is up to 62.4%.The ultra-micro kelp added into wheat flour is made into kelp Vermicelli, according to color, cooking characteristics, texture properties and sensory evaluation to study its effect on the quality of kelp vermicelli, Results showed that when 3% ultra-micro kelp was added to the wheat flour, the overall quality of kelp vermicelli was the best.Adding GMS, wheat gluten and CMC-Na to mixed powder of kelp and wheat flour to make kelp vermicelli, when the amount of GMS is 0.4 %, the amount of wheat gluten is 2% and the amount of CMC-Na is 0.10%, the quality of kelp vermicelli is the best. When all the factors are taken into account, the ultimate formula of kelp vermicelli: 3% ultra-micro kelp(equivalent to the percentage of wheat flour quality, similarly hereinafter), 2% salt, 0.15% Trona Venenum, 0.4 %GMS, 2% wheat gluten, 0.10% CMC-Na, the right amount of water and a little oil.During primary drying, the cooking loss and sensory score was chosen as indicators to study the influence of drying temperature, relative humidity, drying time and drying wind-speed on the quality of kelp vermicelli. Results showed that during primary drying, the best single factor conditions is: 60 ℃drying temperature, relative humidity at 70%, 45 min drying time, 2.5 m/s dry wind- speed. Under this condition, chewiness is 0.43 m J, the cooking loss is 5.1% and the sensory score is 85 points. Kelp vermicelli is lightly green and its color is even. Its surface is exquisite and smooth. After cooking, the soup of kelp vermicelli is a hint of green, very clear, Kelp vermicelli tastes good and has the special flavor of kelp. They are embodied in refreshing, non-stick teeth, a certain Springiness and tenderness, moderate hardness. |
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