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调味即食龙须菜去腥工艺及气调包装
引用本文:夏国斌,杨贤庆,戚勃,李来好,陈胜军,岑剑伟. 调味即食龙须菜去腥工艺及气调包装[J]. 食品科学, 2011, 32(18): 352-356. DOI: 10.7506/spkx1002-6630-201118079
作者姓名:夏国斌  杨贤庆  戚勃  李来好  陈胜军  岑剑伟
作者单位:1.中国水产科学研究院南海水产研究所,国家水产品加工技术研发中心2.上海海洋大学食品学院
基金项目:国家公益性行业(农业)科研专项(200903030-E); 国家海洋局海洋公益性行业科研专项(201005020-7); 广东省科技计划项目(2010B020201015); 广东省海洋渔业科技推广专项(A200899E01A200901E02)
摘    要:目的:研究龙须菜调味即食海洋蔬菜的加工工艺。方法:以龙须菜为原料,分别采用甘草浓缩汁和臭氧水浸泡法去腥、醋酸软化、ZnCl2护色、CaCl2保脆等方法处理海藻,再经复合调味、杀菌、气调包装并运用一级动力学模型预测产品的货架期。结果:去腥最优工艺条件为甘草浓缩汁质量分数4%、浸泡15min、臭氧水质量浓度0.2mg/L、浸泡15min;研究出4种口味的复合调味龙须菜即食产品;最佳常温气调包装的复合气体组成为CO2:O2:N2=6:1:3;常温下,调味即食龙须菜产品的货架期为7个月。结论:研究的4种龙须菜即食产品各项品质指标良好,符合国家相关海藻即食食品标准规定。

关 键 词:龙须菜  去腥  调味  即食  气调包装  

Research on Gracilaria lemaneiformis-Based Seasoned Instant Food Under Modified Atmosphere Storage
XIA Guo-bin,,YANG Xian-qing,,QI Bo,LI Lai-hao,CHEN Sheng-jun,CEN Jian-wei. Research on Gracilaria lemaneiformis-Based Seasoned Instant Food Under Modified Atmosphere Storage[J]. Food Science, 2011, 32(18): 352-356. DOI: 10.7506/spkx1002-6630-201118079
Authors:XIA Guo-bin    YANG Xian-qing    QI Bo  LI Lai-hao  CHEN Sheng-jun  CEN Jian-wei
Affiliation:(1. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, National Research and Development Center forAquatic Product Processing, Guangzhou 510300, China;2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
Abstract:Objective: Researches on Gracilaria lemaneiformis-based seasoned instant marine vegetables processing methods were performed.Method: Utilizing the microagae Gracilaria lemaneiformis(Rhodophta) as the raw material,focused on the application of licorice solution and ozonized water to remove the off-flavour;acetic acid to soften the microagae;ZnCl2 to protect the decoloration;CaCl2 to guarantee the crispness;multi-seasoning to develop four products with different flavours under modified atmosphere storage wher...
Keywords:Gracilaria lemaneiformis(Rhodophta)  off-flavour removing  seasoning  instant food  modified atmosphere storag  
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