[1]郑佳琦.具有黄嘌呤氧化酶抑制作用的海鲜味速食汤块的工艺研究[J].中国调味品,2019,(08):13-16.
Study on the technology of seafood instant soup with inhibition of xanthine oxidase[J].CHINA CONDIMENT,2019,(08):13-16.
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具有黄嘌呤氧化酶抑制作用的海鲜味速食汤块的工艺研究()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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- 期数:
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2019年08期
- 页码:
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13-16
- 栏目:
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- 出版日期:
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2019-08-20
文章信息/Info
- Title:
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Study on the technology of seafood instant soup with inhibition of xanthine oxidase
- 作者:
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郑佳琦
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- 文献标志码:
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A
- 摘要:
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本研究以鲜蟹味菇、鲜白玉菇、虾仁干等为原料，采用单因素及正交实验的方法，以感官评分为指标，采用冷冻干燥法制备出一款具有海鲜风味、低盐且高营养，并有一定抑制黄嘌呤氧化酶活性能力的固体速食汤块。汤块对黄嘌呤氧化酶的抑制率为64.58%，成品汤块复溶性好，海鲜风味浓郁，色香味俱佳。
- Abstract:
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In this study, fresh crab mushroom, fresh white jade mushroom and dried shrimps were used as raw materials, single factor and orthogonal experiment were used to prepare a kind of solid instant soup block with seafood flavor, low salt and high nutrition, and significant inhibition of xanthine oxidase capacity by freeze-drying method, with sensory score as the index.The inhibition rate of xanthine oxidase on soup block was 64.58%, the resolubility of the finished soup block was good, the seafood flavor was strong, the color and flavor were good
更新日期/Last Update:
2020-06-22