靳萍，孙丹阳，马凯亭，夏光辉*

（通化师范学院食品科学与工程学院，吉林 通化 134002）

摘要：海藻类产品具有浓郁的腥味，为除去海藻类饮料的腥味，以海带和紫菜为原料，研究确定了β-环糊精包埋法除去海藻腥味的最佳工艺操作条件。研究结果为β-环糊精添加量为4g/L（海带汁除腥）或3g/L（紫菜汁除腥），水浴温度为30℃，水浴时间为35min。在此条件下对海藻饮料进行除腥处理，能显著除去原料的腥味，较好的保留原料特有的香气；操作方法简单，成本低廉，可显著提高海藻饮料的感官品质。

关键词：海藻；饮料；除腥；方法

Study on the Method of Removing Fishiness from Marine Algae Beverage

JIN Ping，SUN Dan-yang，MA Kai-ting，XIA Guang-hui*

（College of Food Science and Engineering，TongHua Normal University，TongHua 134002，Cina）

Abstract: Marine algae products have strong smell. In order to remove the smell of Marine algae drinks，kelp andseaweed were used as raw materials to determine the best process conditions for removing the smell of seaweed by β-cyclodextrin embedding method. The results showed that the dosage of β-cyclodextrin was 4g/L（kelp juice to removefishiness） or 3g/L（seaweed juice to remove fishiness），the bath temperature was 30℃，and the bath time was35min. Under these conditions，the fishy taste of raw materials can be removed significantly and the unique aroma ofraw materials can be preserved. Simple operation method，low cost，can significantly improve the sensory quality ofseaweed drink.

Key words: algae；beverages；remove fishiness；method

中图分类号：TS201.1 文献标志码：A 文章编号：1007-7871（2023）05-0057-05

2023，Vol.26，No.5