摘要
用盐酸和柠檬酸水解海带多糖，水解液经稀释后添加各种助剂，制成海带饮料。以正交试验设计法和模糊审评的方法，优化最佳水解条件与海带饮料配方。
Kelp polyzaccharide was hydrolyzed with hydrochloric acid and citric acid. The kelp drink was prepared by mixing the diluted hydrosate with sweetener,acidifier and stabilizer. The orthogonal experiment design and fuzzy judge were used to optimize the hydroly tic conditions and the prescription.
出处
《福州大学学报（自然科学版）》
CAS
CSCD
1996年第3期66-70,共5页
Journal of Fuzhou University(Natural Science Edition)
