食品与发酵工业 >

2013 , Vol. 39 >Issue 07: 109 - 113

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.041

食品与发酵工业

腌制条件对大叶麻竹笋硬度的影响

  • 陈光静 ,
  • 郑炯 ,
  • 胡国洲 ,
  • 王辉 ,
  • 胡鹏 ,
  • 阚建全
展开

网络出版日期: 2013-07-25

收起

Study on the effects of pickling conditions on firmness of bamboo shoots during pickling

  • CHEN Guang-jing ,
  • ZHENG Jiong ,
  • HU Guo-zhou ,
  • WANG Hui ,
  • HU Peng ,
  • KAN Jian-quan
Expand

Online published: 2013-07-25

Fold

摘要

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。

关键词： 大叶麻竹笋; 腌制条件; 硬度; 变化

本文引用格式

陈光静 , 郑炯 , 胡国洲 , 王辉 , 胡鹏 , 阚建全 . 腌制条件对大叶麻竹笋硬度的影响[J]. 食品与发酵工业, 2013 , 39(07) : 109 -113 . DOI: 10.13995/j.cnki.11-1802/ts.2013.07.041

Abstract

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 and thick conditions.

Key words： Bamboo shoots(Dendrocalamus latiflorus);;pickling condition;;firmness

Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司