摘要
为了研究海带泡菜自然发酵的工艺,采用绿茶和甘草复配的脱腥液对海带进行除腥,结果表明:绿茶与甘草按照4∶2的质量比混合后,配制成浓度为2%的脱腥液,30℃下浸泡10 min,海带的脱腥效果较好。通过L9(34)正交试验得出复水海带的脆化处理的优化条件为:CaCl2浓度0.5%、温度30℃、浸泡时间10 min;海带泡菜的优化工艺条件:食盐7%,糖9%,在35℃条件下发酵10 d。
In order to study the natural fermentation process of kelp pickles,the kelp was deodorized by the compound of licorice and green tea solution to remove its fishy smell.When,deodorizing at 30 ℃ for 10 minutes when the ratio of green tea and licorice is 4∶ 2 and the concentration of the complex solution is 2% proved to generate the best result.The optimum condition for condensing kelp to brittle determined by L 9（3 4） orthogonal test is 0.5% of the CaCl 2 concentration,soak at 30 ℃ for 10minutes.This study also examined the effect of the concentration of salt and sugar on kelp flavor through Single factor experiment.The best formula of kelp pickles and experimental conditions is 7% salt,sugar 9%,incubated at 35℃ for 10 days by L 9（3 4） orthogonal test.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第12期96-99,108,共5页
Food and Fermentation Industries
关键词
海带
发酵
除腥
脆化
总酸
kelp
fermentation
deodorization
brittle
total acid
