作　　者： ; ; ; ; ; ; (李来好）;

机构地区： 中国海洋大学水产学院

出　　处： 《食品与发酵工业》 2003年第7期10-13,共4页

摘　　要： 为了改变江蓠的传统加工方法和提高江蓠的附加值 ,研究了江蓠方便食品的生产工艺及其食用安全性。结果表明 :研制的 2种江蓠方便食品的口感较好 ,在常温下可保存 180d以上 ,同时 2种江蓠方便食品均属于无毒级 ,未发现致突变作用 ,食用安全 ,是一种新资源方便食品。 The technology and toxicology of convenience food from Gracilaria were studied for changing traditional processing method and increasing the value of this product. The results showed that two kinds of convenience food made from Gracilaria were very good in sensory test, and could be preserved for over 180 days at room temperature. Both of these two convenience foods from Gracilaria were negative in toxicoloty study and did not cause sudden changes for the mouse, and thereby were safe for consumption. The paper concluded that they are ideal convenience foods of new resource.

关 键 词： 江蓠 方便食品 生产工艺 食用安全 毒理 海洋植物

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]