【摘要】 为解决海带热处理过程易软化而导致品质劣变的技术难题,以盐渍海带为原料,运用钙盐漂烫技术,以质构综合指数为指标,研究CaCl₂质量浓度、漂烫温度及漂烫时间等因素对钙盐漂烫保质效果的影响,采用Box-Behnken响应面试验设计进行参数优化。结果表明:CaCl₂质量浓度对海带钙盐漂烫品质的影响呈先上升后趋于平缓的趋势,反应温度和时间对海带钙盐漂烫品质的影响均呈先增加后减少的趋势,差异均达显著水平（P<0.05）。影响质构品质的因素依次为:漂烫时间>漂烫温度>CaCl₂质量浓度。漂烫温度与时间对质构综合指数影响的交互作用达显著水平（P<0.05）。参数寻优为:漂烫温度88.0℃,CaCl2质量浓度1.54g·L^-1,漂烫时间4min 40s漂烫时间4.77min,CaCl₂质量浓度1.54g·L^-1,漂烫温度87.8℃。在此条件下,Ca²⁺处理的海带组织紧密,质地脆嫩,质构综合指数达86.11±0.02。更多还原

【Abstract】 To overcome the texture softening of thermally processed kelp products,salted kelp was treated with CaCl₂ solution by a single factor test and further optimized by a response surface experiment.The conditions that affected the textual quality were found to be in the order of:blanching time>blanching temperature >CaCl₂ concentration.The temperature and time applied in blanching had significant effects on texture of the processed kelp（P<0.05）.Kelps blanched in a CaCl₂ 1.54 g·L^-1 water solution at 88.0℃for 4 min and 40 scould yield a crispy and yet tender product with a high composite texture index of 86.11±0.02.更多还原