| 低盐酱菜脆度保持的研究 |
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| 引用本文： | 董全.低盐酱菜脆度保持的研究[J].江苏调味副食品,2002(1):9-10. |
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| 作者姓名： | 董全 |
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| 作者单位： | 西南农业大学食品科学学院,重庆,400716 |
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| 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。
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| 关 键 词： | 低盐酱菜 热力杀菌 软包装 脆度 |
Study on keeping brittleness of low-salt pickled vegetables |
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| Dong Quan.Study on keeping brittleness of low-salt pickled vegetables[J].Jiangsu Condiment and Subsidiary Food,2002(1):9-10. |
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| Authors: | Dong Quan |
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| Abstract: | The research is about the keeping the hardness of low-salt pickled vegetables in sweet fermented flour paste after the thermal sterilization. The use of 0.10% CaCl 2 as hardener, adding into pickle sauce, can maintain the crispness of product. |
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| Keywords: | Low-salt pickled vegetables in sweet fermented flour paste Thermal sterilization Retort pouch Crispness |
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