海带护绿工艺的探讨  

Greenness Protection Process of Kelp

作　　者：俞静芬 周安源 凌建刚 潘巨忠 金辉 康孟利 

机构地区：[1]宁波市农科院农产品加工研究所,浙江宁波315040 [2]宁波鄞州三丰可味食品有限公司,浙江宁波315145

出　　处：《农产品加工（下）》2008年第10期43-44,共2页Farm Products Processing

摘　　要：对海带护绿技术进行试验研究。结果表明,醋酸护绿效果不好,而且醋酸味过浓;氢氧化钙使海带质地变硬;综合考虑,柠檬酸的护绿效果最佳。由正交实验及方差分析表明,护绿的最优方案为:温度50℃,柠檬酸的体积分数为3%,护绿时间为60min。In this experiment, the greenness protection process of kelp was studied. The results showed that the effect of citric acid was better than ethanoic acid and calcium hydroxide. When the kelp was soaked at 50℃ for 60 minutes in 3% citric acid, the effect of greenness protection was the best.

关 键 词：干海带 护绿 柠檬酸 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]