| Kelp is a kind of marine resources with many functions,and has many edible and medicinal value,known as the "longevity","sea of vegetables" and "iodine champion" in the world.Although it has been widely used in the field of food development,many studies are still in the initial stage.At present,the main processing methods of kelp are mainly rough processing,less processed products.Kelp resources have not been effectively utilized,not only causing great losses,but also greatly restricting the development of kelp industry.Besides,the production of kelp seasonal,small scale and low added value seriously hindered the development of kelp industry.So it is essential to do the research and development of the ready-to-eat kelp processing technology,set up large scale ready-to-eat production line,promote the additional value of kelp and speed up the development of kelp industry.By analyzing the individual morphology of different growth stages of Laminaria japonica,it was found that the thick and tough kelp was the best raw material for processing instant kelp.Preservation of kelp raw material by salting process was better for its shelf life and taste quality than natural drying.At the same time,the best water cleaning time of Laminaria japonica was 25min by experiment.Optimization based on the original processing technology of instant kelp,determine the optimum conditions for hardening and crisp:the concentration of calcium lactate in kelp soaking solution 0.2%,the soaking time is 60min,then press under a pressure of 0.2MPa for 4 minutes;the best bactericidal conditions:the vacuum degree was-0.1 MPa,the bactericidal temperature was 92 ℃,the bactericidal time was 30min.This design for existing improved the technological formula for the instant kelp products optimization,combined with local characteristics to design processing line.Finally,a design scheme with economic and social benefits was obtained. |
