食品工业科技2013，Vol.34Issue(13)：309-312,4.
坛紫菜保鲜技术研究
Study on technology of freshness-keeping of Porphyra haitanensis
摘要
Abstract
The method of removing sediment rapidly and the technology of keeping freshness was studied.The research showed that the rate of removing sediment was 60％ after washing porphyra haitanensis 1～2 times by cleared seawater,and to ensure the integrity of the porphvra haitaliesis.The dehydration rate was 49.3％ and the water content was 81.7％ when separating factor was 136.The optimum condition was as follows:tea polyphenol 0.75％,potassium sorbate 0.5％,sodium diacetate 0.75％.The quality of the final products could be maintained well for 90d at 4℃.关键词
坛紫菜/清洗/脱水/保鲜Key words
Porphyra haitanensis/ wash/ dehydration/ keeping freshness分类
轻工纺织引用本文复制引用
陈超,娄永江,陈小芳..坛紫菜保鲜技术研究[J].食品工业科技,2013,34(13):309-312,4.基金项目
宁波市农业重点科技攻关项目(2012C10027). （2012C10027）
