摘要
以龙须菜为原料,经过脱腥、护绿、调味、真空包装、杀菌等工艺处理,获得了4种风味的龙须菜即食方便食品。采用正交试验设计,确定了最佳的护绿工艺条件。结果表明,用体积分数10%的NaOH溶液,在60℃下,浸泡30 min可达到最佳护绿效果。
This paper carries out to produce ready-to-eat food by using Gracilaria as the main raw material.The food with four kinds of flavors is produced by removing fishy smell,protecting color seasoning,vacuum packaging and sterilization.The orthogonal test design is established to obtain the optimal condition for green-keeping.The results indicate that the optimum green protection condition is obtained by soaking the Gracilaria in 10% NaOH at 60 ℃ for 30 min.
出处
《农产品加工（下）》
2011年第9期15-17,20,共4页
Farm Products Processing
基金
教育部博士点基金(20090132120010)
关键词
龙须菜
即食食品
护绿
调味
Gracilaria
instant foods
protecting color
seasoning
