海蜇生产加工中脱铝技术的研究
目的 研究海蜇生产加工中柠檬酸脱铝技术。方法 分别研究海蜇半成品的加入量、浸泡液的温度、柠檬酸的加入量、浸泡时间等因素对脱铝效果的影响。结果 在室温条件下, 以(5~7):10(W:V)半成品海蜇加入量放入柠檬酸(pH 4.1)浸泡液中, 不停搅拌下浸泡30 min后, 可将海蜇中铝残留降低至500 mg/kg以下, 并能保持海蜇应有的传统口感。结论 在即食海蜇生产加工中, 该脱铝技术能在一定程度上满足现阶段海蜇产业发展的需要。
Objective To study the dealumination technology of jellyfish production by citric acid. Methods The effects of added amount of semi finished jellyfish product, temperature of soaking liquid, added amount of citric acid, soaking time and other factors on removal aluminium of jellyfish were analyzed separately. Results Under the conditions of room temperature, added amount of semi finished jellyfish with (5~7):10(W:V) into soaking liquid of citric acid (pH 4.1), immersed 30 min and more with stirring constantly, aluminum residue of jellyfish was reduced to less than 500 mg/kg, and its traditional taste of jellyfish was kept. Conclusion In processing of instant jellyfish production, the technology of removal aluminum can meet the need of development of jellyfish industry at this stage.
标题：海蜇生产加工中脱铝技术的研究
英文标题：Removal technology of aluminum in production processes of jellyfish
作者：
陈建文 日照市疾病预防控制中心
李学渊 日照市疾病预防控制中心
秦鹏 日照市疾病预防控制中心
王海萍 日照市疾病预防控制中心
马霞 上海应用技术学院香料香精技术与工程学院
尹峰 日照嘉瑞食品有限公司
王庆梅 山东美佳集团有限公司
中文关键词:海蜇,柠檬酸,铝残留,脱铝工艺,
英文关键词:jellyfish,citric acid,residual aluminum,dealumination process,
发表日期：2016-02-21
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