膜法卡拉胶浓缩技术提高食用卡拉胶品质的工业化生产研究OA北大核心CSTPCD
Improvement of the Quality of Edible Carrageenan by Carrageenan Concentration by Membrane System in Industrial Production
在卡拉胶工业化生产过程中,如果采用膜法浓缩设备新技术,将有助于食用卡拉胶产品质量的提高.例如:产品粘度的增加;灰分的降低以及钾离子含量可以降低至800 mg/kg以下.特别是在微生物指标方面,菌落总数≤5000 cfu/g,完全符合FAO/WHO,2001标准的规定.
In the course of industrial carrageenan production, adopting the equipment for concentration by membrane system will help to improve the quality of edible carrageenan, including the increase in product viscosity, the reduction in ash, and the reduced content of potassium ion to 800PPM below. Especially in the microbiological index, the total number of bacteria ≤5000 cfu/g, completely complies with the provisions of United States FAO/WHO, 2001 standard.
郭卫强;陈亚民;肖海萍
广州市东鹏食品饮料有限公司,广东广州,511300广州市东鹏食品饮料有限公司,广东广州,511300广州市东鹏食品饮料有限公司,广东广州,511300
卡拉胶凝胶强度品质
carrageenan strength quality
《现代食品科技》 2011 (4)
415-417,389,4
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