摘要
以盐渍海带下脚料为原料,对海带纸的加工工艺进行探讨及优化。结果表明,其最佳条件为:组织较软的海带经3倍的0.25%碳酸钠溶液消化,添加4倍的海带碎组织,经脱腥、调味、烘烤80℃,即成新型即食海带纸产品。
Processing technology of the seaweed paper was done with salted kelp byproduct and the processing conditions were optimized.The optimum processing conditions were as followed：the ratio of 0.25%soda solution to the raw material was 3to 1by weight,and the ratio of mashed kelp tissue to the raw material was 4to 1;after deodorization,flavoring,baking（temperature 80℃）,a new instant seaweed paper products were gotten.
出处
《食品与机械》
CSCD
北大核心
2010年第5期155-157,176,共4页
Food and Machinery
关键词
盐渍海带下脚料
海带纸
酥脆性
salted kelp byproduct
seaweed paper
crisp nature
