摘要
以海带作为原料,通过单因素试验和正交试验,研究了海带脱腥工艺和海带饮料配方,结果表明海带经0.2%盐酸和1.0%柠檬酸混合溶液在40℃下脱腥30 min后无腥味;海带饮料配方为海带汁40%、香味剂0.12%、白砂糖8%,饮料呈淡黄色、酸甜适中。
kelp as raw material was used to study the factors affecting the leach rate of polysaccharides and mannitol, studied the kelp seaweed drink recipes, take off the red in medium is discussed, the optimum process conditions of temperature and time. Results show that seaweed by 0.2% hydrochloric acid and 1.0%citric acid mixed solution after trends under 40 ℃ for 30 min, no smell, kelp juice after dilute add various additives, with orthogonal experiment design method to optimize kelp drink recipes, kelp juice 40%, vanillin 40%, sugar 8%, drink light yellow, sweet and sour moderate.
出处
《食品科技》
CAS
北大核心
2014年第6期111-113,共3页
Food Science and Technology
基金
莆田市科技计划项目(2012N-11)
关键词
海带
脱腥
饮料配方
laminaria japonica
smell removal
drink formula
