| 即食海带的脱腥与杀菌工艺 |
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| 引用本文： | 江洁,陈兴才.即食海带的脱腥与杀菌工艺[J].福建农林大学学报(自然科学版),2007,36(1):106-109. |
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| 作者姓名： | 江洁 陈兴才 |
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| 作者单位： | 福州大学生物科学与工程学院,福建,福州,350002 |
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| 摘 要： | 探讨了淡干海带加工成即食海带过程中海带脱腥、杀菌温度和杀菌时间的最佳工艺条件,结果表明,醋酸对海带有良好的脱腥效果,海带经体积分数为1.0%醋酸溶液脱腥20 min后,在100℃下杀菌22 min,所得产品无腥臭味、色泽翠绿、口感脆嫩,达到商业无菌要求.
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| 关 键 词： | 即食海带 脱腥 杀菌 工艺 |
| 文章编号： | 1671-5470(2007)01-0106-04 |
| 修稿时间： | 2006-09-15 |
Smell removal and sterilization processes of instant kelp |
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| JIANG Jie,CHEN Xing-cai.Smell removal and sterilization processes of instant kelp[J].Journal of Fujian Agricultural and Forestry University,2007,36(1):106-109. |
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| Authors: | JIANG Jie CHEN Xing-cai |
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| Institution: | College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350002, China |
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| Abstract: | In this experiment,the optimum conditions of removing fishy smell of dried-kelp were confirmed.The influences of sterilization temperature and sterilization time on the sterilizing efficiency were also studied.The results showed that acetic acid was most suitable for removing fishy smell of kelp.When the kelp was soaked at room temperature for 20 minutes in 1.0% acetic acid(volume fraction) and sterilized at the temperature 100 ℃ for 22 minutes,the kelp had defishy smell,verdure appearance and crisp texture,and met with the requirement of commercial sterilization. |
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| Keywords: | instant kelp removing fishy smell sterilization technology |
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