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| 天然藻冻制作工艺研究 | |
| 引用本文： | 张春琳,张家国,张咏梅.天然藻冻制作工艺研究[J].山东商业职业技术学院学报,2011,11(5):82-85. |
| 作者姓名： | 张春琳 张家国 张咏梅 |
| 作者单位： | 1. 烟台莱山区投资促进局,山东烟台,264003 2. 山东省农产品贮运保鲜技术重点实验室,山东济南,250103 3. 山东商业职业技术学院,山东济南,250103 |
| 摘 要： | 利用天然海藻提取胶和螺旋藻制备一种品质独特的海藻冻食品。研究了影响海藻冻食品保质期、颜色和风味的各种条件,确定了最佳制作工艺,并通过加速试验估算本产品的保质期。结果表明,最佳工艺条件为：添加山梨酸0.1 g/kg,乳酸链球菌素0.1 g/kg,0.30 mL浓度为30 g/100mL的醋精,叶绿素铜钠0.3 g/kg,85℃、30 min条件下杀菌。加速试验表明,该产品15℃下保质期120 d。 |
| 关 键 词： | 天然海藻冻 防腐 护色 加速试验 |
Study on the Optimal Process of a Natural Seaweed Jelly |
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| ZHANG Chun-lin,ZHANG Jia-guo,ZHANG Yong-mei.Study on the Optimal Process of a Natural Seaweed Jelly[J].Journal of Shandong Institute of Commerce and Technology,2011,11(5):82-85. | |
| Authors: | ZHANG Chun-lin ZHANG Jia-guo ZHANG Yong-mei |
| Institution: | 1.Yantai Laishan District Investment Promotion Agency,Yantai,Shandong 264005,China;2.Shandong Province Key Laboratory of Storage and Transportation Technology of Agricultural Products,Jinan,Shandong 250103,China;3.Shandong Institute of Commerce and Technology,Jinan,Shandong 250103,China) |
| Abstract: | A kind of unique seaweed jelly was prepared using natural seaweed extract and spirulina powder.Various conditions affecting shelf-life,colour and flavor of this product were sdudied,the optimal process was determined.The shelf-life was evaluated using accelerated test.The results showed the opitimal process as followed： potassium sorbate is 0.1 g/kg,nisin 0.1 g/kg,vinegar of 30 g/100mL is 0.30 mL,pigment dosage is 0.3 g/kg,the sterilization condition is 85℃,30 min.Accelerated test showed the shelf-life at 15℃ is 120 d. |
| Keywords: | natural seaweed jelly preservation color protection accelerated test |
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