海藻脱腥工艺技术研究t恤转印纸作者：尹宗美 刘然然 石墨烯供暖设备
王春霞溶角蛋白酶 刘如男来源：《现代食品·上》2019年第08期 浮动油封
摘 要：通过气味评价、终端产品评价相结合的评价方式，比较柠檬酸、醋酸、蓝莓酵素、薄荷提取物、甘草提取物、茶及复配蓝莓酵素-薄荷提取物对裙带梗的脱腥效果，以复配蓝莓酵素-薄荷提取物的脱腥效果最佳。在此基础上，探讨了复配蓝莓酵素-薄荷提取物脱腥剂溶液与裙带梗的质量比、脱腥时间、脱腥温度的最佳工艺条件。结果表明，将蓝莓酵素与薄荷提取物以30∶1的质量比进行复配，配制的脱腥剂溶液的固形物含量为2%的条件下，最佳脱腥工艺是复配蓝莓酵素-薄荷提取物脱腥剂溶液与裙带梗的质量比为12∶1，脱腥时间是3 h，脱腥温度是30 ℃。 关键词：裙带梗;脱腥;工艺rtyrty;蓝莓酵素;薄荷提取物
Abstract：It is found that blueberry enzyme and peppermint extract mixture has a better effect on the removing of wakame deodorization than citric acid， acetic acid， peppermint extra， licorice extract， blueberry enzyme， and tea through odor and terminal product evaluation. On this basises手写屏， it discusses the optimum process conditions of deodorizing effects with blueberry enzyme and peppermint extract mixture as deodorization agents. It is that the mass ratio is 30∶1 between blueberry enzyme and peppermint extract. And the solids content of configuration deodorization agent solution is 2%，in between which and wakame， the mass ratio is 12∶1 and the deodorization of time is 3 h， simultaneously the deodorization of temperature is 30 ℃.
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