羊栖菜速溶粉的制备工艺优化及其理化特性分析

甘爱园1; 汪卓1; 2 *; 邹文韬1; 庄丽扬 1; 宋兵兵 1; 2; 赵巧丽 1; 2; 钟赛意1; 2 *

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DOI:10.12161/j.issn.1005-6521.2025.02.013

食品研究与开发:2025,46(2):90-98

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羊栖菜速溶粉的制备工艺优化及其理化特性分析

甘爱园1，汪卓1，2 *，邹文韬1，庄丽扬 1，宋兵兵 1，2，赵巧丽 1，2，钟赛意1，2 *^1,2

(1. 广东海洋大学食品科技学院广东省水产品加工与安全重点实验室，广东省海洋生物制品工程实验室，广东省海洋食品工程技术研究中心，广东省亚热带果蔬加工科技创新中心，广东湛江 524088;2. 广东海洋大学深圳研究院，广东深圳 518108)

Preparation Process Optimization and Physicochemical Properties of Sargassum fusiforme Instant Powder

GAN Aiyuan1，WANG Zhuo1，2 *，ZOU Wentao1，ZHUANG Liyang1，SONG Bingbing1，2，ZHAO Qiaoli1，2，ZHONG Saiyi1，2 *^1,2

(1. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety，Guangdong Province Engineering Laboratory for Marine Biological Products，Guangdong Provincial Engineering Technology Research Center of Marine Food，Guangdong Sub-tropical Fruit and Vegetable Processing Technology Innovation Center，College of Food Science and Technology，Guangdong Ocean University，Zhanjiang 524088，Guangdong，China;2. Shenzhen Institute of Guangdong Ocean University，Shenzhen 518108，Guangdong，China)

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投稿时间：2023-12-13

中文摘要: 为丰富羊栖菜食品种类，提高其开发利用价值，以羊栖菜为原料，采用果胶酶、纤维素酶、木聚糖酶处理羊栖菜浆，并利用乳酸菌发酵制备羊栖菜速溶粉。以还原糖含量、可溶性固形物含量为指标，通过正交试验优化羊栖菜酶解工艺；筛选出最适发酵菌株，以出粉率为指标，通过响应面试验优化羊栖菜的发酵工艺，并进一步分析羊栖菜速溶粉的理化特性。结果表明，最佳酶解条件为复合酶添加量16%，复合酶（果胶酶、纤维素酶、木聚糖酶）质量比为5∶4∶1，pH4.5，酶解时间4 h，料液比1∶25 （g/mL）；最适菌株为植物乳杆菌，其最佳发酵条件为发酵温度40 ℃、菌种接种量3%、发酵时间3.5 d。与普通粉相比，速溶粉的溶胀力、溶解度、冲调稳定性、松密度、休止角、滑动角等理化性质均得到显著改善。

中文关键词: 羊栖菜速溶粉酶解发酵工艺优化理化特性

Abstract:The pulp of Sargassum fusiforme was treated with pectinase，cellulose，and xylanase and then fermented with lactic acid bacteria to prepare the instant powder of S. fusiforme，which was expected to enrich the food products and improve the utilization value of S. fusiforme. The enzymatic hydrolysis process of S. fusiforme was optimized by an orthogonal design with reducing sugar content and soluble solid content as indicators. The optimum fermentation strain was screened out，and the fermentation process of S. fusiforme was optimized by response surface methodology with the powder yield as the indicator. Furthermore，the physicochemical properties of instant powder were analyzed. The results showed that the optimum enzymatic hydrolysis conditions were enzymatic hydrolysis with 16% （compound enzyme agent composed of pectinase，cellulase，and xylanase at a mass ratio of 5∶4∶1） at pH4.5 and a solid-to-liquid ratio of 1∶25 （g/mL） for 4 h. The optimum strain was Lactobacillus plantarum，and the optimum fermentation conditions were fermentation with an inoculum amount of 3% at 40 ℃ for 3.5 d. Compared with ordinary powder，the instant powder demonstrated improved physicochemical properties such as swelling property，solubility，blending stability，bulk density，angle of repose，and angle of slide.

keywords: Sargassum fusiforme instant powder enzymolysis fermentation process optimization physicochemical properties

文章编号：202502013 中图分类号： 文献标志码：

基金项目:国家重点研发计划项目（2020YFD0901101）；广东海洋大学大学生创新团队项目（CXTD2023005）；广东省高校科技创新团队项目（2021KCXTD021）

作者	单位
甘爱园1，汪卓1，2 ，邹文韬1，庄丽扬 1，宋兵兵 1，2，赵巧丽 1，2，钟赛意1，2	1. 广东海洋大学食品科技学院广东省水产品加工与安全重点实验室，广东省海洋生物制品工程实验室，广东省海洋食品工程技术研究中心，广东省亚热带果蔬加工科技创新中心，广东湛江 524088；2. 广东海洋大学深圳研究院，广东深圳 518108

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GAN Aiyuan1，WANG Zhuo1，2 *，ZOU Wentao1，ZHUANG Liyang1，SONG Bingbing1，2，ZHAO Qiaoli1，2，ZHONG Saiyi1，2 *

1. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety，Guangdong Province Engineering Laboratory for Marine Biological Products，Guangdong Provincial Engineering Technology Research Center of Marine Food，Guangdong Sub-tropical Fruit and Vegetable Processing Technology Innovation Center，College of Food Science and Technology，Guangdong Ocean University，Zhanjiang 524088，Guangdong，China；2. Shenzhen Institute of Guangdong Ocean University，Shenzhen 518108，Guangdong，China

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