摘要
研究干海参的水分、盐度、含砂量、蛋白质含量以及复水率等指标的测定方法,为干海参标准的修订提供合理的数据基础,并且使用"烘干得率"来判断海参是否被加入可溶性增重剂等外源添加物。
This paper studies on the quality of dry sea cucumber about the scale of water, salt, gravel, protein, reconstituted ablity, which prepares the basic data to the sea cucumber standard. And anther index is used in the papers named scale of drying reconstituted sea cucumber, which will be helped on how to identify whether other dissolubility is added to the sea cucumber.
出处
《食品科技》
CAS
北大核心
2008年第8期209-212,共4页
Food Science and Technology
基金
基金项目:农财发[2005]58号
关键词
干海参
指标
烘干得率
dry sea cucumber
index
scale of drying reconstituted sea cucumber
