摘要
对海带护绿技术进行试验研究。结果表明,醋酸护绿效果不好,而且醋酸味过浓;氢氧化钙使海带质地变硬;综合考虑,柠檬酸的护绿效果最佳。由正交实验及方差分析表明,护绿的最优方案为:温度50℃,柠檬酸的体积分数为3%,护绿时间为60min。
In this experiment, the greenness protection process of kelp was studied. The results showed that the effect of citric acid was better than ethanoic acid and calcium hydroxide. When the kelp was soaked at 50℃ for 60 minutes in 3% citric acid, the effect of greenness protection was the best.
出处
《农产品加工（下）》
2008年第10期43-44,共2页
Farm Products Processing
关键词
干海带
护绿
柠檬酸
dry kelp
greenness protection
citric acid
