摘要
研究海带口服液的生产工艺,通过正交试验确定最佳工艺参数及配方,结果表明:以干海带为原料,木瓜蛋白酶与纤维素酶比例1∶1,用量为海带浆质量的4.0%,温度55℃,酶解时间4h,pH5.0,酶解效果最佳;桂皮、甘草用量分别为1.5%,除腥效果最佳;口服液配方为:海带提取液80%,蜂蜜2.5%,白砂糖4.0%,柠檬酸0.3%。同时制定了海带口服液的质量指标。
Studies the production craft of seaseed beverage and finds the optimal technological parameters and formula by orthogonal, result enunciation using dried seaseed as material, the best enzyme decomposition is as follows： ratio of cellulose and protease 1：1, the adding enzyme amount 4.0%, the pH value 5.0, the temperature 55 ℃, the enzyme decomposition time 4 h; the best fishy-driving disposal is as follows： respective using amount of liquorice and cinnamon 1.5%, the best formula criterion is as follows： the kelp distilling liquid accounted to 80%, the honey 2.5%, the white granulated sugar 4.0% and the citric acid 0.3%. Drow up the quantity index sign of the seaseed beverage also.
出处
《食品科技》
CAS
北大核心
2009年第1期77-80,共4页
Food Science and Technology
基金
山东省科技厅科技攻关项目
关键词
海带
生产工艺
酶解
除腥
seaseed
production crdft
enzyme decomposition
fishy-driving disposal
