To improve the added value of kelp and develop new products, kelp alginate edible granules were developed.The effects of sodium bicarbonate addition, heating temperature, heating time, liquid-solid ratio, and grinding time on the sensory quality and texture characteristics of kelp alginate edible granules were studied.In the study, hardness and sensory scores were taken as response values, and response surface methodology was used to optimize the preparation technology of kelp alginate edible granules.Results showed that the optimum processing parameters were sodium bicarbonate addition of 3%, heating temperature of 100 ℃, heating time of 11 min, liquid-solid ratio of 1.1∶1 (mL∶g), and grinding time of 5 min.With the optimum processing parameters, the edible granules had high comprehensive quality, flexible taste, good palatability, and unique flavor of kelp, which could be further processed into ready-to-eat products or added to drinks as beverage accessories in the future.
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