Development Of New Kinds Of Laver Products

Laver has a very high nutritional value: high-protein, low-fat, rich mineralelements and vitamins, it is a natural and valuable health food. It is far to meet theconsumption needs by several product categories that exist on the market. In thisthesis, it studies three novel products processing methods with laver as raw material.The main contents are as follows:1. The optimization of refrigerated ready-to-eat seaweed production process. Bythe methods of single factor, orthogonal and response surface experiment the articlestudies the influence of seasoning ratio, sterilization conditions on product quality,then study the influence of fence factor on product, at last, optimize the productformulations and optimum conditions. The results show that: the optimal conditionsis that peanut oil1.2g/g, salt0.2g/g, MSG0.06g/g, soy sauce0.2g/g and water2.5mlper gram of dry seaweed and sterilizing32min under88℃. Additionally，the activityof water，pH，and preservatives are adjusted to obtain the optimal conditions:8%sucrose,0.8%citric acid and1.0g/kg sorbic. Eventually, it gets the toughness andunique taste ready-to-eat laver product, which can storage3months in Refrigeration.2. The optimization of room temperature storage ready-to-eat laver productionprocess. By the methods of physiological and biochemical identification, the16SrRNA gene homology analysis lock object bacteria, calculated safety sterilization Fvalue, validation actual sterilization F value, the article optimize the formula todetermine the best sterilization; and optimize by single factor experiment of water andpeanut oil products formula. The results show that: it is identified as Bacillusstearothermophilus after purification and identification of the the heat-resistantbacteria in the unsterilized product. The initial number of colonies is1.33cfu/100gand Fsafeis20.62min. Then, setting the sterilization formula according to Fsafeandcalculating the Frealaccording to heat penetration experiment. Furthermore,juxtaposing Fsafeto get the optimal sterilization formula（15min-19min-15min）/（121℃）And then the sensory quality of the product is adjusted appropriately to get two kinds products with different textures storage in room temperature: a.0.5ml/g water and1.2g/g peanut oil; b.2.5ml/g water and4.2g/g peanut oil. At last, the optimalbactericidal formulas and sensory adjustment is proved feasible via cannedexperiments.3. The optimization of no starch laver noodles process. By the methods of singlefactor and orthogonal experiment the articles studies the influence of laver powderand sodium alginate composite ratio, CaCl₂solution concentration and immersiontime, drying temperature and drying time on product quality, and optimize the productformulations and optimum conditions. The results show that: the best is4%sodiumalginate,3%white sugar,20ml/g water. After the shaping, it is soaked in theconcentration of6%CaCl₂for10s, rinsed, sealed and high-temperature sterilized. Thewet product has good taste, good elasticity, moderate hardness and it is less breakable,which can be ate instantly. Under the equivalent formulations and process conditions,the drying curve and cooking quality of experimental results confirmed that the dryseaweed noodles product，dried at60℃200min，had the best taste, better elasticity,moderate hardness and was less breakable after boring.