摘要
利用活性干酵母发酵法对紫菜浸提液进行脱腥处理,选择接种量、温度和时间三因素进行单因素试验和正交试验,以感官评定结果作为评价指标,优化该法脱腥的最佳工艺条件。结果表明,当酵母接种量为0.5%、温度29℃、加热时间30min,脱腥评分为1.22。此发酵条件得到的紫菜浸提液基本无腥味,可添加于其他食品原料制成多种具有保健功能的食品。
Yeast fermentation was used for deodorization of laver extracts. The optimum fermentation conditions were determined through single factor and orthogonal test. The result showed that the optimum fermentation conditions were follows：yeast 0.5 % , fermentation temperature 29 ℃ and fermentation time 30 min . Under the optimum fermentation conditions,the deodorization score was 1.22. Many kinds of function food could be maked adding deodorization laver extratcts to other food raw materials.
出处
《中国调味品》
CAS
北大核心
2011年第12期20-22,共3页
China Condiment
关键词
紫菜浸提液
脱腥
酵母
发酵
laver extratcts
deodorization
yeast
fermentation
