作　　者： ; ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《食品工业科技》 2012年第9期225-227,共3页

摘　　要： 以新鲜江蓠为原料,对即食风味食品制备过程中的碱法去腥技术进行了研究,探索碱处理温度、碱处理浓度、碱处理时间对去腥效果的影响。正交实验结果表明:最佳去腥工艺条件为:碱处理浓度为10%,处理时间为90min,处理温度为25℃,所制备的江蓠食品腥味较淡,颜色鲜绿自然,光泽度较好,弹性适中,爽脆感较好。 The alkaline deodorization process for Gracilaria instant food made from fresh and raw materials was studied.The suitable deodorization conditions of alkali treatment temperature,concentration and time were studied.The orthogonal experimental design showed that using 10% sodium hydroxide on Gracilaria for 90min,alkaline treatment under 25℃ could obtain the best product.Under such conditions the smell of Gracilaria instant food was lighter,the color was fresh green nature,high glossiness,and the elasticity was just right.

关 键 词： 江蓠 即食食品 脱腥

领　　域： [轻工技术与工程] [轻工技术与工程]