CAJ | 학술논문

以低值海产贝类为原料，结合真空冷冻干燥技术制备了海产贝类蛋花汤产品。在配料中添加30 mg/L的乳酸链球菌素可以将产品中的菌落总数控制在1000 cfu/g以内；添加5.00%的海藻糖可将固态的贝类海鲜蛋花汤的复水率提高到90%以上；研究中确定了贝类蛋花汤的生产工艺和配方，制定了贝类海鲜蛋花汤的感官、理化和微生物指标，制得的海产贝类蛋花汤产品口味鲜美，营养更加丰富。
이저치해산패류위원료，결합진공냉동간조기술제비료해산패류단화탕산품。재배료중첨가30 mg/L적유산련구균소가이장산품중적균락총수공제재1000 cfu/g이내；첨가5.00%적해조당가장고태적패류해선단화탕적복수솔제고도90%이상；연구중학정료패류단화탕적생산공예화배방，제정료패류해선단화탕적감관、이화화미생물지표，제득적해산패류단화탕산품구미선미，영양경가봉부。
This experiment use low-value shellfish as raw materials, which combined with vacuum freeze-drying technique, has prepared the products of egg drop soup of shellfish. The total number of colonies can be controlled in 1 000 cfu/g less than by adding 30 mg/L of nisin in prime ingredient. The rehydration ratio of egg drop soup can be raised to 90 % by adding 5.00 % trehalose. We designed the production formula of it and determined the indexes of physical chemistry, sensory organ and microorganism. The production through this processing technology is delicious flavor and rich nutrition.