| 油发广肚安全漂白关键技术研究 |
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| 引用本文： | 高海燕,徐松,席春辉,杨颜凤.油发广肚安全漂白关键技术研究[J].食品工业,2012(2):27-29. |
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| 作者姓名： | 高海燕 徐松 席春辉 杨颜凤 |
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| 作者单位： | 河南科技学院食品学院 |
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| 基金项目： | 河南科技学院2010年大学生创新基金项目 |
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| 摘 要： | 采用碳酸钠和柠檬酸研究油发广肚的漂白工艺,通过单因素试验和正交试验,确定了最佳的工艺参数,结果表明:各因素影响油发广肚颜色的主次顺序为碳酸钠浓度>柠檬酸浓度>温度>浸泡时间。方差分析结果表明,碳酸钠溶液浓度的影响较显著。最佳的工艺参数为:碳酸钠溶液质量浓度为1.6 g/1000 g水,柠檬酸溶液的质量浓度为12 g/1 000 g水,柠檬酸温度为30℃和浸泡时间为14 h。
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| 关 键 词： | 广肚 碳酸钠 柠檬酸 涨发 |
Bleaching Technology of Dried Fish Maw by Oil Expansion |
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| Gao Hai-yan,Xu Song,Xi Chun-hui,Yang Yan-feng.Bleaching Technology of Dried Fish Maw by Oil Expansion[J].The Food Industry,2012(2):27-29. |
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| Authors: | Gao Hai-yan Xu Song Xi Chun-hui Yang Yan-feng |
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| Affiliation: | School of Food Science,Henan Institute of Science and Technology(Xinxiang 453003) |
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| Abstract: | Process and technology of bleaching technology of dried fish maw by oil expansion was investigated by orthogonal experimental design method.The results showed that the sodium carbonate significantly affected the color of dried fish maw than the other factors by the variance analysis(p=0.05).The optimal technical parameters of bleaching technology were: sodium carbonate 1.6 g/1000g water,citric acid 12 g/1 000g water,temperature of soaking by citric acid 30 ℃ and the soaking time 14 h. |
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| Keywords: | fish maw sodium carbonate citric acid expansion |
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