摘要
在卡拉胶工业化生产过程中,如果采用膜法浓缩设备新技术,将有助于食用卡拉胶产品质量的提高。例如:产品粘度的增加;灰分的降低以及钾离子含量可以降低至800 mg/kg以下。特别是在微生物指标方面,菌落总数≤5000 cfu/g,完全符合FAO/WHO,2001标准的规定。
In the course of industrial carrageenan production,adopting the equipment for concentration by membrane system will help to improve the quality of edible carrageenan,including the increase in product viscosity,the reduction in ash,and the reduced content of potassium ion to 800PPM below.Especially in the microbiological index,the total number of bacteria ≤5000 cfu/g,completely complies with the provisions of United States FAO/WHO,2001 standard.
出处
《现代食品科技》
EI
CAS
2011年第4期415-417,389,共4页
Modern Food Science and Technology
