摘要
利用天然海藻提取胶和螺旋藻制备一种品质独特的海藻冻食品。研究了影响海藻冻食品保质期、颜色和风味的各种条件,确定了最佳制作工艺,并通过加速试验估算本产品的保质期。结果表明,最佳工艺条件为:添加山梨酸0.1 g/kg,乳酸链球菌素0.1 g/kg,0.30 mL浓度为30 g/100mL的醋精,叶绿素铜钠0.3 g/kg,85℃、30 min条件下杀菌。加速试验表明,该产品15℃下保质期120 d。
A kind of unique seaweed jelly was prepared using natural seaweed extract and spirulina powder.Various conditions affecting shelf-life,colour and flavor of this product were sdudied,the optimal process was determined.The shelf-life was evaluated using accelerated test.The results showed the opitimal process as followed： potassium sorbate is 0.1 g/kg,nisin 0.1 g/kg,vinegar of 30 g/100mL is 0.30 mL,pigment dosage is 0.3 g/kg,the sterilization condition is 85℃,30 min.Accelerated test showed the shelf-life at 15℃ is 120 d.
出处
《山东商业职业技术学院学报》
2011年第5期82-85,共4页
Journal of Shandong Institute of Commerce and Technology
关键词
天然海藻冻
防腐
护色
加速试验
natural seaweed jelly
preservation
color protection
accelerated test
