腌制条件对大叶麻竹笋硬度的影响OA北大核心CSCDCSTPCD
Study on the effects of pickling conditions on firmness of bamboo shoots during pickling
研究大叶麻竹笋腌制过程中硬度与食盐浓度、温度、氯化钙和焦亚硫酸钠添加量、样品厚度的关系.研究结果表明:各腌制条件对样品硬度的变化都有较大影响,具体表现为:食盐浓度越高、环境温度越低、氯化钙和焦亚硫酸钠添加量越大、样品厚度越厚,腌制大叶麻竹笋的硬度降低的越少.
The effects of salt concentration,temperature,calcium chloride and sodium metabisulphite and sample size on firmness of Dendrocalamus latiflorus were compared and investigated.The results showed that pickling condition has great influence on the change of firmness of bamboo shoots during pickling.It was found that the best condition to keep the firmness was high salt concentration,low temperature,high calcium chloride and sodium metabisulphite concentration …查看全部>>
陈光静;郑炯;胡国洲;王辉;胡鹏;阚建全
西南大学食品科学学院,重庆,400715西南大学食品科学学院,重庆,400715重庆市农产品加工及贮藏重点实验室,重庆,400715农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆,400715西南大学食品科学学院,重庆,400715西南大学食品科学学院,重庆,400715
大叶麻竹笋腌制条件硬度变化
Bamboo shoots (Dendrocalamus latiflorus) pickling condition firmness
《食品与发酵工业》 2013 (7)
109-113,5
国家重大星火计划项目(2011GA811001),中央高校基本科研业务费专项资金资助(XDJK2013C131)
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