基于复合保鲜技术的脱盐海带常温贮藏工艺研究

• 영문명: Study on Room Temperature Storage Process of Desalted Kelp Based on Composite Preservation Technology
• 발행기관: YIXIN 출판사
• 저자명: 李小燕 李增绪 陈俊任 原克波
• 간행물 정보: 『Journal of China Studies』Vol.4 No.6, 86~93쪽, 전체 8쪽
• 주제분류: 사회과학 > 교육학
• 파일형태: PDF
• 발행일자: 2026.06.30

국문 초록

In this study, a novel process for room temperature storage of desalted kelp was developed by optimizing the combined process of color protection and antisepsis. The experimental results showed that when desalted kelp was treated with 0.05% zinc sulfate at 65 ℃ for 10 minutes for color protection, and then combined with a compound preservative solution containing 12% sodium chloride and 0.10 g/kg potassium sorbate, the vacuum-packed products maintained stable quality for more than 6 months under ambient temperature and dark conditions. Relying on metal ion chelation for color protection and multi-mechanism antimicrobial effect, this composite preservation technology effectively inhibited chlorophyll degradation and microbial growth. Compared with the control group, the color retention rate of the product increased by 42.3%, and the sensory score remained above 85 points during storage. This research provides technical support for the development of low-salt ready-to-eat kelp products, and is of great significance for improving the added value and market competitiveness of seaweed products.

영문 초록

本研究结合护色与防腐协同工艺，研发出一套适用于脱盐海带的常温贮藏方法。试验结果表明：采用0.05%硫酸锌在65℃条件下对脱盐海带护色处理10min，再搭配12% NaCl、0.10g/kg 山梨酸钾的复合保鲜液体系，经真空包装后的产品置于常温避光环境中，贮藏稳定性可达到6 个月以上。该复合处理技术通过金属离子螯合护色与多重防腐机制，有效缓解叶绿素降解、抑制微生物增殖。与对照组相比，产品色泽保持率提升42.3%，贮藏期间感官评分稳定在85 分以上。本研究可为开发低盐即食型海带制品的工业化生产提供技术支撑，同时助力提升海藻类产品附加值和市场竞争力。

목차

Ⅰ. 引言

Ⅱ. 试验方法

Ⅲ. 结果与分析

Ⅳ. 结论

参考文献

키워드

Desalted Kelp Color Protection Antisepsis Room Temperature Storage 脱盐海带 护色 防腐 常温贮藏

참고문헌

• 食品科学
• 广东海洋大学学报
• 渔业研究
• 食品科学
• 食品科技
• 渔业研究
• 食品工业科技
• 食品科学
• 甘肃农业大学学报
• Saudi Pharmaceutical Journal