节点文献
低盐酱菜脆度保持的研究
Study on the Crispness maintain of Low Salty Pickled-vegetables
【摘要】 低盐酱萝卜软包装热力杀菌后,对其脆度的保持性进行了研究。试验表明:在酱汁中添加0.10%CaCl2,可以保持产品固有的组织质地和硬度,改善产品口感。
【Abstract】 After the low salt sauce radish processed thermal-sterilization, its crispness retentivity was studied. The experiment indicated that 0.10%CaCl2 inserted in soy bean sauce foods can maintain product quality and hardness inherent organizations to improve product texture.
- 【文献出处】 四川食品与发酵 ,Sichuan Food and Fermentation , 编辑部邮箱 ,2006年02期
- 【分类号】TS255.5
- 【被引频次】14
- 【下载频次】245