坛紫菜保鲜技术研究

Study on technology of freshness-keeping of Porphyra haitanensis

摘要: 研究了新鲜坛紫菜的泥沙快速去除方法及鲜态保存技术。研究表明,紫菜经二级砂滤海水清洗1～2次后,泥沙去除率达60%,且较好地保证了紫菜的完整性;离心脱水分离因数为136时,脱水率达49.3%,紫菜含水率为81.7%;在较优复合保鲜剂配方,即0.75%茶多酚+0.5%山梨酸钾+0.75%双乙酸钠处理后,紫菜在4℃下货架期可达90d以上。

Abstract: The method of removing sediment rapidly and the technology of keeping freshness was studied. The research showed that the rate of removing sediment was 60% after washing porphyra haitanensis 1～2 times by cleared seawater, and to ensure the integrity of the porphvra haitaliesis.The dehydration rate was 49.3% and the water content was 81.7% when separating factor was 136. The optimum condition was as follows: tea polyphenol 0.75% , potassium sorbate 0.5% , sodium diacetate 0.75%.The quality of the final products could be maintained well for 90d at 4℃.