螺旋藻蓝莓复合海苔的工艺研发

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中图分类号：TS255.36 文献标志码：A 文章编号：1008-1038（2025）05-0048-06

DOI： 10.19590/j.cnki.1008-1038.2025.05.008

Research and Development of Spirulina-Blueberry Composite Seaweed Technology

WAN Jing12， DENG Bili 3* ，LIU Xin]，LU Zuxial，WU Yingying1， CHEN Xiaofang 1，4 （20

（1.Bijie Medical Colege，Bijie 5517O0，China; 2.The KeyLaboratoryfor Health IndustryofBijie，Bijie 551700，

China; 3. Guizhou Provincial Institute of Food Inspection and Testing， Guiyang 55ooo， China; 4. Guizhou Yikang Technology Xingnong Industrial Development Limited Company，Bijie 5517Oo， China）

Abstract： Spirulinaand blueberry have high nutritional value，but their product form is single.Inorder to enrich their product types，this study developed a compound seaweed with Spirulina，blueberry and laver as the main raw materials.The formula of Spirulina-bluebery composite seaweed was optimized by single factor test and orthogonal test with sensoryscoreasevaluation indexandtheadditionofSpirulina，blueberry，laverandauxiliarymaterialsas factors.The results showed that the optimal formula included Spirulina 2% ，blueberry 0.5% ，laver 3% ， CMC-Na （204 0.5% ， sodium alginate 0.3% ， baking powder 0.4% . The sensory score of Spirulina-blueberry composite seaweed prepared with this formula was 89.2 points.The seaweed had complete and smooth surface，the flakes were neat， uniform color，dark green，crispandcoordinated taste，with asweet feeling，no Spirulina fishy smell，and the unique flavor of blueberry.

Keywords： Spirulina; blueberries; seaweed; formula optimization

螺旋藻（Spirulinamaxima）含有丰富的蛋白质、维生素以及多种微量元素，是目前已知的营养全面、均衡的食品之一Ⅲ。（剩余6689字）