微波联合红外烘烤对夹心海苔品质的影响

李晓楠; 张钟元; 王春艳; 陶阳; 李大婧; 聂梅梅; 谢宏

doi:10.13386/j.issn1002-0306.2020050160

微波联合红外烘烤对夹心海苔品质的影响

1. 沈阳农业大学食品学院, 辽宁沈阳 110866;
2. 江苏省农业科学院农产品加工研究所, 江苏南京 210014;
3. 南京农业大学食品科技学院, 江苏南京 210095

基金项目:

江苏省农业科技自主创新资金（CX （19）3076）。

详细信息

作者简介:
李晓楠(1996-),女,硕士研究生,研究方向:食品加工与安全,E-mail:2431510688@qq.com。

通讯作者:
谢宏(1970-),女,博士,副教授,研究方向:粮油深加工转化理论与技术,E-mail:syxiehong@163.com。

中图分类号: TS254.4
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出版历程
- 收稿日期: 2020-05-14
- 网络出版日期: 2021-03-15
- 刊出日期: 2021-03-14

Effect of Microwave Combined with Infrared Baking on the Quality of Sandwich Seaweed

1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
2. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

摘要

摘要: 为解决夹心海苔在生产过程中二次高温烘烤导致的生产能耗高、产品品质参差不齐等问题，本论文研究了7.5、15 W/g功率微波联合120、150、180、210℃红外烘烤对比单一红外烘烤对夹心海苔质构、色泽、营养成分、风味以及微生物的影响。结果表明：对比单一红外烘烤，微波联合红外烘烤的夹心海苔质构特性变化显著（P<0.05），其中脆度、胶着性和咀嚼性都呈下降趋势；色泽更趋近于黄绿色，总色差无显著差异，基本营养成分无显著差异。风味物质方面，单一红外烘烤后乙硫醇、辛醛、壬醛相对含量逐渐降低，夹心海苔的特殊风味降低；而微波联合红外烘烤得到的产品含有较多甲硫醚，相对含量高达76.8%，为夹心海苔带来明显的鲜味。微生物方面，微波联合红外烘烤杀灭微生物的效率显著高于单一红外烘烤（P<0.05）。此外，对比单一红外烘烤，联合7.5 W/g微波烘烤能耗降低3.15%~18.78%，在节能上更有优势。综上，本研究利用微波联合红外烘烤生产夹心海苔，使产品色泽优，生产能耗低，微生物杀灭效果好，并能提高产品风味，为夹心海苔烘烤技术的升级提供理论参考。
- 夹心海苔 /
- 红外烘烤 /
- 微波联合红外烘烤 /
- 品质
Abstract: In order to solve the problems of high energy consumption and uneven product quality caused by the second high-temperature baking in the production process of sandwich seaweed, the effects of 7.5 and 15 W/g microwave combined with 120, 150, 180, 210℃ infrared baking and single infrared baking were studied in this paper. The results showed that: Compared with the single infrared baking, the texture characteristics of the sandwich seaweed changed significantly(P<0.05), and the brittleness, adhesiveness and chewiness decreased, the color tended to be yellow green, the total color difference had no significant difference, and the basic nutrients had no significant difference. In terms of flavor substances, the relative content of ethanethiol, octanal and nonanal decreased gradually after single infrared baking, and the special flavor of sandwich seaweed decreased, however, the product obtained by combined baking contained more methyl sulfide, with the relative content of 76.8%, which brought significant flavor to the sandwich seaweed. In terms of microorganisms, the killing efficiency of combined baking was significantly higher than that of single infrared baking(P<0.05).In addition, compared with single infrared baking, combined with 7.5 W/g microwave baking, the energy consumption was reduced 3.15%~18.78%, which had more advantages on energy saving. In conclusion, this study used microwave combined with infrared baking to produce sandwich seaweed, which made the color of the product better, the microbial killing effect was better, and the flavor of the product was improved, which would provide a theoretical reference for the upgrading of the sandwich seaweed baking technology.
- sandwich seaweed /
- infraredbaking /
- microwave combined infrared baking /
- quality

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