ABSTRACT: The effects of microwave power, thickness of porphyra, treatment time and initial moisture content of Porphyra after pretreatment on the extruded and dried Porphyra were studied and compared. The results showed that under the microwave conditions of 12 min microwave time, 5 mm stacking thickness and 300 W microwave power, the sensory score of laver was 93.2 points and the moisture content was 5.0%. Therefore, microwave drying equipment is very suitable for the production of laver.
Key words: microwave drying of laver; drying technology
Porphyra is the thallus of Brassica campestris and Porphyra cabbage. It can be made into traditional Chinese medicine. It has the functions of eliminating phlegm, softening phlegm, clearing heat and diuresis, tonifying kidney and nourishing heart. The general protein content of edible laver is 24%-28%, which is much higher than that of ordinary vegetables, and the essential amino acid content of human body is much higher. Porphyra protein consists of many neutral and acidic amino acids, such as alanine, aspartic acid, glutamic acid, glycine, proline and so on, which are not the characteristics of all terrestrial vegetable plants.
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