摘要
以葛仙米为原料,研究了葛仙米饮料的脱腥技术,结果发现,超滤法、掩蔽法、包埋法、发酵法均可脱除腥味,但不同的方法生产出的饮料风味存在差异;复合脱腥法的效果优于单因素法脱腥,实验证明超滤和包埋或者超滤和掩蔽法脱腥效果最好。
Using Nostoc sphaeroides as raw materials, the different de-odorizing technologies were studied. The results wereas following: ultra-filter, sheltering, fermentation, enzyme degradation or encapsulation could eliminate fishy odor effectively,while different method of de-odorizing could produce beverage with different favor. The effect of compound de-odorizing methodwas much better than single de-odorizing method. The results of ultra-filter and encapsulting, ultra-filter and sheltering were thebest. The beverage that was dealt by the compound methods had the optimal flavor and color.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第6期119-122,共4页
Food Science
基金
湖北省科技攻关项目(2002AA201C15)
