摘要
对海苔加工过程中的关键工艺及不同工艺参数对海苔品质的影响进行研究。结果表明,棕榈油的酸败速度较色拉油慢,即棕榈油氧化稳定性相对较好,确定棕榈油为试验用油;油炸温度180℃,油炸时间5 min条件下生产的海苔品质最佳。
The key technology in seaweed processing and the effect of different process parameters on quality of seaweed are studied.The results show that rancidity speed of palm oil is slower than salad oil,namely palm oil oxidation stability relatively well,so the palm oil is determined as test oil;under the conditions of frying temperature 180 ℃ and frying time 5 min,the quality of seaweed is best.
出处
《农产品加工（下）》
2013年第7期65-66,共2页
Farm Products Processing
基金
宁波市农业创业创新重点项目(2011C92018)
关键词
海苔
工艺
品质
seaweed
process
quality
