摘要
选用具有较高营养价值的大型海生褐藻植物海带为原料,经酶解、固化、护色、熟化等一系列工艺制成即食海带粉。本文主要探讨在海带经酶解后的氯化钙体系固化过程。分别探讨不同浓度、不同时间和不同温度下的氯化钙对海带粉成型的影响。试验结果表明:在温度25℃、2%的氯化钙溶液中固化60 s,清水洗净后再在温度25℃、0.2%的氯化钙溶液中进一步固化20 min,所形成的凝胶效果最佳,其拉伸强度和弹性达到最大值。
The kelp which is a kind of large marine brown algal plant with more nutritious was chosen as experi-mental raw materials to product instant kelp powder. The experiment procedure included a series of crafts, such as enzymatic hydrolysis, curing, nursing of color and ripening etc. The author mainly discussed the curing pro-cess of calcium chloride system while the kelp was enzymatically hydrolyzed. The effects on the formation of kelp powder were influenced by different concentration, different time and different temperature. It showed by exper-imental results that when the kelp was solidified for 60 s in the 2%calcium chloride solution of 25 ℃, then cleaned it up, put it into the 0.2%calcium chloride solution of 25℃to solidify for 20 min , the resulting gel was the best, which could reach maximum of tensile strength and elasticity.
出处
《食品研究与开发》
CAS
北大核心
2017年第19期81-84,共4页
Food Research and Development
关键词
海带
氯化钙
凝胶特性
拉伸强度
弹性
kelp
calcium chloride
gel properties
tensile strength
elasticity
