| 凉拌海带丝工艺探讨 |
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| 引用本文： | 易海斌. 凉拌海带丝工艺探讨[J]. 江西食品工业, 2010, 0(2): 35-36,48 |
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| 作者姓名： | 易海斌 |
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| 作者单位： | 南昌大学食品科学与技术国家重点实验室中德联合研究院,江西,南昌,330047 |
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| 摘 要： | 以市售干海带为原料,探讨凉拌海带丝的加工工艺。以单困素实验考察了影响海带保脆效果的因素,再以正交试验对工艺条件进行优化,确定了海带保脆的最佳工艺条件。结果表明最佳保脆工艺为：CaCl2浓度0.5%,浸泡时间10min,β-CD浓度1%,灭菌时间6min。
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| 关 键 词： | 海带丝 保脆 工艺优化 |
Process Optimization of spiced seaweed salad |
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| Yi haibin. Process Optimization of spiced seaweed salad[J]. Jiangxi Food Industry, 2010, 0(2): 35-36,48 |
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| Authors: | Yi haibin |
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| Affiliation: | Yi haibin (State Key Laboratory of Food Science and Technolodge, Sino-German Joint Research Institute, Nanchang University, Jiangxi Nanchang, 330047, China) |
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| Abstract: | The process of spiced seaweed salad was investigated with dried seaweed. The influencing factors of brittleness kept were discussed, and the process conditions were optimized with orthogonal experiment. The results showed that the Optimum conditions were concentration of CaCl2 0.5%, soakage time 10min,concentration of β-CD 1% and sterilization time 6min. |
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| Keywords: | spiced seaweed salad brittleness kept Process Optimization. |
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