条斑紫菜中的蛋白质、多糖和牛磺酸成分具有功能性,被广泛应用于食品和医药领域,具有很高的实用价值.为了提高条斑紫菜蛋白质、多糖和牛磺酸的利用率,采用酶法和超声联合辅助提取条斑紫菜中的蛋白质、多糖和牛磺酸.以蛋白质、多糖和牛磺酸总得率为评价指标,通过单因素试验对酶添加量、酶解时间、酶解温度、酶解pH、超声功率和超声时间进行研究,并通过响应面试验优化提取工艺.优化后的提取工艺条件为:纤维素酶添加量为质量分数2%,酶解时间3 h,酶解温度40℃,酶解pH 6.0,超声功率720 W,超声时间50 min.利用该工艺优化得到条斑紫菜蛋白质、多糖和牛磺酸提取总得率为27.43%,比采用超声波提取法提高了33.74%.该工艺为条斑紫菜资源的开发利用和联合提取工艺技术提供了理论依据.

In order to explore the methods that can make traditional hawthorn products meet people’s requirements for low-sugar, low-calorie and low-sweetness foods, in this paper, hawthorn, compound sugar alcohol, edible alkali and citric acid are used as the materials to improve and optimize the product formula parameters by single factor test, orthogonal test and fuzzy mathematics evaluation method, and the texture characteristics of the optimized low-sugar hawthorn cake are determined. The results show that the best formula of low-sugar hawthorn cake is 0.375% edible alkali, 0.1% citric acid and 25% compound sugar alcohol（the ratio of xylitol to maltitol is 1∶2）. Under these conditions, the fuzzy mathematical sensory score of the prepared low-sugar hawthorn cake is 87.94 points. The texture characteristics of low-sugar hawthorn cake are determined as hardness of（637.94±15.24） g, viscosity of（89.37±8.14） g/s, elasticity of 0.89±0.03, cohesiveness of 0.75±0.00, adhesiveness of 1 247.74±231.22, chewiness of 438.15±41.35 and restorability of 0.22±0.07. The low-sugar hawthorn cake made by the optimized production technology conforms to the national standard GB/T 10782—2021. This study can provide references for the research and development of sugar-reduction technology of traditional hawthorn products.

以条浒苔低聚糖和全麦粉为主要原料制备全麦面包.以感官评分为考察对象,在单因素试验的基础上通过响应面法和正交试验分别优化面包配方和工艺参数,并对全麦面包的理化指标和微生物指标进行分析及对保质期进行确定.结果表明:条浒苔低聚糖全麦面包最优配方为全麦粉添加量150.0 g、牛奶添加量125.0 g、酵母添加量5.0 g、盐添加量3.0 g、条浒苔低聚糖添加量15.0 g,此时感官评分为92.36;最佳工艺条件为烘焙时间12 min、上火温度150℃、下火温度170℃,此时感官评分为90.00.在14 d内条浒苔低聚糖全麦面包各项理化指标及微生物指标均符合标准,故产品保质期为14 d.制得的条浒苔低聚糖面包口感松软、内部组织细腻、气孔均匀,符合消费群体的健康需求.

With green snails as the raw materials, instant green snails are sterilized by high pressure technology. By studying the ingredients and flavor of instant green snails, taking sensory and microbial indexes as the research objects, the optimal process parameters are obtained through single factor test and response surface optimization test. Finally, it is determined that 1 kg soup contains 40.0 g cooking wine, 15.0 g vegetable oil, 25.0 g salt, 8.0 g sugar, 10.0 g monosodium glutamate, 5.0 g soy sauce, 1.0 g fragrant leaves, 1.0 g Zanthoxylum bungeanum Maxim., 5.0 g chili, 1.0 g star anise, 5.0 g cinnamon, 1.0 g sesame oil, 20.0 g onion, 20.0 g ginger, 20.0 g garlic, and the sterilization pressure 400 MPa and pressure holding time 15 min are the optimal process parameters. Through accelerated destruction test, it is determined that the shelf life of instant green snails is 134 d. This test has provided a theoretical basis for the deep processing of green snail food.

为开发利用具有降血脂活性的条浒苔多糖酶解物,以条浒苔为原料进行了制备工艺及相关活性的研究.以多糖得率为指标,对条浒苔的不同破壁工艺进行筛选,采用酶法将条浒苔多糖降解成分子量较小的多糖酶解物,以还原糖生成量为指标,从纤维素酶、果胶酶和糖化酶中筛选出纤维素酶作为降解条浒苔多糖的适宜降解酶;在此基础上,以还原糖生成量、牛磺胆酸钠和甘氨胆酸钠吸附率为指标,进行单因素试验,研究酶添加量、酶解温度、pH、酶解时间、底物质量浓度对条浒苔多糖酶解效果的影响,确定影响酶解条浒苔多糖的关键因素及因素水平,并采用响应面分析法优化降解工艺.结果表明:条浒苔多糖破壁工艺为在料液比1∶ 20、超声功率500 W、超声时间50 min、纤维素酶添加量质量分数5％、酶解时间6.5 h、湿法超微粉碎频率40 Hz、湿法超微粉碎时间30 min的条件下,多糖得率较高,为7.88％.纤维素酶能够对条浒苔多糖实现高效降解,关键影响因素为酶添加量、酶解温度、pH和酶解时间,最适酶解条件为酶添加量12.6 U/mL,酶解温度49℃,pH=7,酶解时间2.9 h.在此条件下,还原糖生成量为69.92 mg/mL,牛磺胆酸钠吸附率为42.30％,甘氨胆酸钠吸附率为48.90％,高于海带多糖和坛紫菜多糖酶解物对胆酸盐的吸附能力,表明条浒苔多糖酶解物具有体外降血脂活性,在食品生产中具有潜在应用价值.

通过对条斑紫菜加工技术进行综述,包括一次加工技术、二次加工技术和深加工技术,并对比分析各加工技术的优缺点,以期为条斑紫菜的深加工及产业化布局提供参考.