即食型调味裙带菜的保脆工艺研究 |
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作者姓名: | 范 民 吴玉琼 洪志方 张 静 黄 艳 |
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作者单位: | 闽北职业技术学院食品与生物工程系,福建南平,353011;武夷学院茶与食品学院,福建武夷山,354300;福建漳州农业科技园区研发中心,福建漳州,363204 |
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基金项目: | 福建省南平产业发展科研专项重点项目 |
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摘 要: | 研究了低温漂烫法与复合保脆剂联合处理对即食型调味裙带菜品质的影响,以建立即食型调味裙带菜适宜的保脆工艺. 正交试验结果表明,即食型调味裙带菜的较佳保脆工艺为:m(海藻酸钠)∶m (CaCl2) =1∶1,保脆剂质量浓度为3g·L-1,低温漂烫温度为50℃,低温漂烫时间为25min.
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关 键 词: | 裙带菜 保脆 工艺优化 |
Research on Methods of Crispness-keeping for Instant-type
Flavouring Undaria pinnatifida Suringar |
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Authors: | FAN Min WU Yu-qiong HONG Zhi-fang ZHANG Jing and HUANG Yan |
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Affiliation: | Department of Food and Biological Engineering, MinBei Vocation Technical College;College of Tea and Food Science, Wuyi University;Research and Develop Center of Agricultural Science and Technology in Zhangzhou;College of Tea and Food Science, Wuyi University;College of Tea and Food Science, Wuyi University |
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Abstract: | |
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Keywords: | Undaria pinnatifida Suringar Crispness-Keeping Process Optimization |
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