摘要
羊栖菜营养丰富,食用及药用价值高。但由于砷的含量很高,不符合国家食品卫生标准,因此需要进行脱砷处理。对脱砷前后的羊栖菜营养物质含量进行分析比较,结果表明脱砷后营养成分基本保持,在此基础上进行羊栖菜即食产品的研制,通过感官评价,结果表明脱砷没有对羊栖菜的口感造成影响。
Sargassumfusiforme （harv.） satchel is rich in nutrition and has high value for food and medical purposes. But because the arsenic content is very high, does not conform to the national food health standard, thus the arsenic removal treatment is needed. To analysis compares obviation arsenic in front and back of sargassum fusiforme nourishment material content,the result is that nourishment composition basic keep with the arsenic removal treatment, and this article also deals with the development of the ready-to-eat products of sargassum fusiforme, it is indicated that the arsenic removal treatment has no effect on the taste of the sargassumfusiforme through the sensory evaluation.
出处
《食品研究与开发》
CAS
北大核心
2009年第1期129-132,共4页
Food Research and Development
基金
浙江省科技计划项目(2005D70010)
关键词
羊栖菜
脱砷
营养评价
sargassumfusiforme
obviation arsenic
nutrition evaluation
