Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Study on technology of freshness-keeping of Porphyra haitanensis[J]. Science and Technology of Food Industry, 2013, (13): 309-312. DOI: 10.13386/j.issn1002-0306.2013.13.070
Citation: Study on technology of freshness-keeping of Porphyra haitanensis[J]. Science and Technology of Food Industry, 2013, (13): 309-312. DOI: 10.13386/j.issn1002-0306.2013.13.070
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Study on technology of freshness-keeping of Porphyra haitanensis

    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℃.
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