鱼籽疗养食物的脱腥和加工工艺.docVIP

鱼籽调理食品的脱腥和加工工艺 闵均翠 0930402067 苏州大学生命科学学院 摘要：研究了鱼籽脱腥工艺和鱼籽调理食品的加工工艺。实验结果表明,选用臭氧水起始浓度1.8mg/L,pH值8.0,在水温0℃下处理18min,可以达到较好的脱腥效果,最终制成的鱼籽制品是一种腥味低、体表完整紧实、嚢衣少、风味独特、高营养价值的优质调理食品。 关键词：鱼籽 调理食品 脱腥 Fish roe prepared food of deodorization and processing technology Juncui Min， 0930402067 School of Biology and Science technology， Soochow University The fish roe deodorization process and fish roe prepared food processing technology. The experimental results show that the selection of initial concentration ozone water 1.8 mg/L, pH 8.0, 0 ℃ in water temperature deal with the 18 min, can achieve better deo