Development Of Instant Undaria Pinnatifida Products

Undaria pinnatifida is nutrient-rich marine, there are very large production in China, but mostly based on primary products for exports, little re-processed products, lead to its economic benefits can not give full play to the market need, the need for a seaweed processing products on the market to fill this regardvacancies.The development of instant Undaria pinnatifida products was focused on in this paper. The technical parameters for the instant Undaria pinnatifida process including desalination, deodorization, sterilization and coloration was systematically researched. Other factors such as the level of re-hydration, the seasoning formula and the selection of package material were also determined. The practical application of HACCP system on instant Undaria pinnatifida process was discussed.The best salted Undaria pinnatifida desalination condition was determined by measuring the effective sodium chloride content:the desalination was conducted by the purified water with solid-liquid ratio of 1:10 for 12 hours and the water refreshed every 2 hours, so that the salt can be barely tasted. The best deodorization condition was determined by Orthogonal experiment with the temperature of 35℃, immerse the Undaria pinnatifida of 3% and acetum for 70min. The original odor of Undaria pinnatifida can be removed effectively. The sensory properties and seasoning of the product were affected by the re-hydration level obviously. According to the single factor experiment, with the re-hydration level of 1.8, lemon yellow brilliant blue ratio of 75:7, the product showed the best seasoning property and color. The formula of seasoning liquid by pork bone and mustard were studied to get the flavor of spicy. The results showed that sterilization condition had influence on processing of product, the best sterilization condition is 90℃/40min. The sensory results showed that within three different kinds of packaging materials, the best choice is PET/PVDC/CPP pack. Accelerated failure experiment can be used to predict the shelf life of product with microbe parameters, by ASLT method, the expect shelf life of product can be as long as 8 months. The key control point of the actual production in HACCP system was obtained.The products were sold in the domestic market, and received the Japanese customer orders.