摘要
海带不易软化且软化过程中易造成营养成分的流失,常见的软化方法有碱液浸泡、醋酸处理、高压蒸煮、磷酸盐处理等。本试验采用以上4种方法处理后,测定其主要理化指标——碘含量,进行统计分析,选出最佳的工艺方法。结果显示,以3%的醋酸溶液250ml,70℃下经35min处理,感官指标高,碘损失少,为比较理想的软化方法。
The kelp was not easy to be soften and its nutrients might be lost in the process of softening.Kelp was handled by solution of sodium carbonate,sodium pyrophosphate and acetic and high-pressure steam by determining the level of iodine and sensory test.The optimum technology was soaking in acetic for 35 minutes at 70℃ （concentration 3% lever 250ml）.
出处
《中国食物与营养》
2010年第6期28-32,共5页
Food and Nutrition in China
关键词
海带
软化
碘
Kelp
Soften
Iodine
