| 对榨菜在腌制过程中主要成分变化的探讨 |
| |
| 引用本文： | 李学贵.对榨菜在腌制过程中主要成分变化的探讨[J].中国酿造,2003(3):9-12. |
| |
| 作者姓名： | 李学贵 |
| |
| 作者单位： | 江苏省如东县调味品厂,226490 |
| |
| 摘 要： | 榨菜在加工舷制过程中，化学成分发生了不同的变化。该文主要介绍了其水分、碳水化合物、含氮物质、糖苷类、色素物质、矿物质、各种酶等的变化，并提出了创造适宜条件，腌制高质量的产品。
|
| 关 键 词： | 腌制 脱水 发酵 酶 脆嫩 |
| 文章编号： | 0254-5071(2003)03-0009-04 |
Discussion on the Main Composition Change in the Salting Process of Pickle |
| |
| Li Xue-gui.Discussion on the Main Composition Change in the Salting Process of Pickle[J].China Brewing,2003(3):9-12. |
| |
| Authors: | Li Xue-gui |
| |
| Abstract: | The chemical composition changes takes place during pickle salting process. Changes of moisture, carbohydrates, nitrogen compounds, glycoside pigments, minerals, and enzymes are introduced in this paper. The suitable condition is set to produce high quality product. |
| |
| Keywords: | salting dehydrate fermentation enzyme crisp and tender |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
