脱除富硒魔芋粉中难闻气味和涩味方法的研究  

作　　者：覃彩凤[1] 方建平[1] 

机构地区：[1]黄冈师范学院生物系食品科学与工程,湖北黄州438000

出　　处：《食品工业科技》2005年第10期132-133,共2页Science and Technology of Food Industry

摘　　要：对脱除富硒魔芋粉中的难闻气味和涩味进行了研究,实验表明,每3g富硒魔芋粉用150mL0.2%的柠檬酸溶液在室温(25℃)下浸泡24h,脱除难闻气味和涩味的效果较好。The method of removing the disgusting smell and astringent taste of Amorphophallus rivieri powder was studied. The experiments proved that 3g Amorphophallus rivieri powder soaked in 150mL 0.2% citric acid at 25℃ for 24 hours was can remove the disgusting smell and astringent taste. The study aimed to provide the technical data for producing the Amorphophallus rivieri health food with the high attachment value.

关 键 词：魔芋粉 柠檬酸 难闻气味 涩味 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]