食品科学 ›› 2004, Vol. 25 ›› Issue (6): 119-122.
• 工艺技术 • 上一篇 下一篇
程超, 莫开菊, 汪兴平, 张家年
出版日期:
发布日期:
CHENG Chao, MO Kai-Ju, WANG Xing-Ping, ZHANG Jia-Nian
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摘要: 以葛仙米为原料,研究了葛仙米饮料的脱腥技术,结果发现,超滤法、掩蔽法、包埋法、发酵法均可脱除腥味,但不同的方法生产出的饮料风味存在差异;复合脱腥法的效果优于单因素法脱腥,实验证明超滤和包埋或者超滤和掩蔽法脱腥效果最好。
关键词: 葛仙米, 饮料, 脱腥
Abstract: Using Nostoc sphaeroides as raw materials, the different de-odorizing technologies were studied. The results wereas following: ultra-filter, sheltering, fermentation, enzyme degradation or encapsulation could eliminate fishy odor effectively,while different method of de-odorizing could produce beverage with different favor. The effect of compound de-odorizing methodwas much better than single de-odorizing method. The results of ultra-filter and encapsulting, ultra-filter and sheltering were thebest. The beverage that was dealt by the compound methods had the optimal flavor and color.
Key words: Nostoc sphaeroide, beverage, de-odorizing technology
程超, 莫开菊, 汪兴平, 张家年. 葛仙米饮料脱腥技术研究[J]. 食品科学, 2004, 25(6): 119-122.
CHENG Chao, MO Kai-Ju, WANG Xing-Ping, ZHANG Jia-Nian. De-odorizing Study on Nostoc sphaeroides Beverage[J]. FOOD SCIENCE, 2004, 25(6): 119-122.
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