| 马尾藻脱腥技术的研究 |
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| 引用本文： | 吴燕燕,李来好,陈培基,杨贤庆,刁石强.马尾藻脱腥技术的研究[J].现代食品科技,1999(2). |
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| 作者姓名： | 吴燕燕 李来好 陈培基 杨贤庆 刁石强 |
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| 作者单位： | 南海水产研究所水产加工研究室!广州510300 |
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| 摘 要： | 本文主要采用溶剂脱腥法和活性炭脱腥法，对马尾藻的脱腥工艺技术进行研究，实验结果表明马尾藻最佳脱腥工艺技术是：活性炭用量2.0％，浸泡时间2h.
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| 关 键 词： | 马尾藻 脱腥 风味评分 |
Study on a technique of eliminating sargasso smelis |
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| Wu Yanyan et al.Study on a technique of eliminating sargasso smelis[J].Modern Food Science & Technology,1999(2). |
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| Authors: | Wu Yanyan |
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| Affiliation: | Wu Yanyan et al |
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| Abstract: | We studied a technique of eliminating forgassum smells. Two methas which are solvent and active carbon were used to eliminate Sargassurn smells. The results showed that 2. 0% active carbon solution and 2h soaked time are the best technique conditions to eliminate Sargassum smells. |
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| Keywords: | sargassum eliminate sargassum smells flavour mark |
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