Study On Processing Key Technologies Of Kelp Jelly

Kelp （Laminaria japonica Aresch） is a kind of brown algae sea vegetableusually used for food and medicine processing. In this paper, salted kelp was used asmaterial. The pre-treatment technologies, desalting, green-maintaining and algaesmell deodorizing, were studied. Response surface method was used for studing theformula of the Kelp jelly and its gelling properties were discussed. Furthermore, theeffect of hot-air drying condition on kelp jelly qulitiy was studied, and a desirablekelp jelly product was obtained. This is benefit to kelp development and use. Themain methods and obtained results were as follows:（1） Take the method of silver titration to determinate salinity for desalination ofsalted kelp: obtained suitable desalting method was the hydrostatic desalination,immersing the salted kelp into the2000mL pure water at room temperature25℃,stirring with0.5h interval, replacing the pure water with4h interval, the content ofNaCl in the salted kelp was decreased to below0.15%that significantly lighten saltytaste.（2） Use ZnCl₂as a solution to protect kelp green after desalination: immerse thedesalted kelp into0.05%ZnCl₂solution for6min at65℃, then the green value of|Δa|was7.325and the hue value of （-a^*）/b*was2.654that could keep the kelp withbright and green color for lasting.（3） The method of algae smell deodorization for the green-maintained kelp:put the green-maintained kelp into the3.0%liquorice and3.0%beta cyclodextrinsmixed solution （total concentration was3.0%） for15min at the temperature of100℃to deodorize bad flavor and gave it a delicious liquorice fragrance.（4） Based on a serials of single factor experiments, the reasonable ranges ofgelatinizing agent, HFCS （high fructose corn syrup） and citric acid （pH） weredetermined. Then, the ratio of carrageenan and apar was studied. The formula of thekelp jelly was optimized by means of central composite rotatable design, and theregression equation of the relations of the fators to the chewiness（Y₁） and the sensoryevaluation score （Y₂） for the kelp jelly were obtained as follows: Y₁=-914.09+388.65X₁+4.54X₂+251.93X₃-0.27X₁X₂+17.66X₁X₃-0.06X₂²Y₂=-3688.4+1910.5X₁+28.02X₂+889.75X₃-4X₁X₂+112.5X₁X₃-2.75X2X3-0.22X₂²The best usages of subsidiary materials were determined from former equitions,carrageenan:agar=1.21:0.79（total content was1.0%）,20.09%HFCS （high fructosecorn syrup）, pH5.18. The kelp jelly had a20.0212N·cm²chewiness and90sensoryevaluation score.（5） The research on the drying condition of the kelp jelly indicated that dryingthe kelp jelly8h in the drying oven at the temperature of65℃could decrease to27%±0.2%. The texture and sensory evaluation of the dried kelp jelly were the best.