摘要
以低值海产贝类为原料,结合真空冷冻干燥技术制备了海产贝类蛋花汤产品。在配料中添加30mg/L的乳酸链球菌素可以将产品中的菌落总数控制在1000cfu/g以内;添加5.00%的海藻糖可将固态的贝类海鲜蛋花汤的复水率提高到90%以上;研究中确定了贝类蛋花汤的生产工艺和配方,制定了贝类海鲜蛋花汤的感官、理化和微生物指标,制得的海产贝类蛋花汤产品口味鲜美,营养更加丰富。
This experiment use low-value shellfish as raw materials, which combined with vacuum freeze-drying technique, has prepared the products of egg drop soup of shellfish. The total number of colonies can be controlled in 1 000 cfu/g less than by adding 30 mg/L of nisin in prime ingredient. The rehydration ratio of egg drop soup can be raised to 90 % by adding 5.00 % trehalose. We designed the production formula of it and determined the indexes of physical chemistry, sensory organ and microorganism. The production through this processing technology is delicious flavor and rich nutrition.
出处
《食品研究与开发》
CAS
北大核心
2014年第14期54-57,共4页
Food Research and Development
基金
国家"十二五"科技支撑计划资助项目(2011BAD45B01):海产贝类产业链关键技术研究与集成示范
关键词
真空冷冻干燥
低值贝类
贝类蛋花汤
vacuum freeze-drying
low-value shellfish
egg drop soup of shellfish
