摘要
以市售干海带为原料,探讨凉拌海带丝的加工工艺。以单困素实验考察了影响海带保脆效果的因素,再以正交试验对工艺条件进行优化,确定了海带保脆的最佳工艺条件。结果表明最佳保脆工艺为:CaCl2浓度0.5%,浸泡时间10min,β-CD浓度1%,灭菌时间6min。
The process of spiced seaweed salad was investigated with dried seaweed. The influencing factors of brittleness kept were discussed, and the process conditions were optimized with orthogonal experiment. The results showed that the Optimum conditions were concentration of CaCl2 0.5%, soakage time 10min,concentration of β-CD 1% and sterilization time 6min.
出处
《江西食品工业》
2010年第2期35-36,48,共3页
Jiangxi Food Industry
关键词
海带丝
保脆
工艺优化
spiced seaweed salad
brittleness kept
Process Optimization.
