摘要
探讨了鱿鱼皮在不同酸度、时间、温度下，水解所形成的凝胶强度情况，经正交试验得到酸性水解的最优实验条件。
We elucidated how coagulation intensity,changed according to change of time,temperature and the volume of acid.We roughly found the optimum conditions for hydrolysis through prismatic experiment.Coagulation was obtained through hydrolysis of the skin of squid by hydrochloric acid.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第6期41-43,共3页
Food Science
