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| 盐渍藠头根与柄的加工技术 | |
| 引用本文： | 周向荣,夏延斌,周跃斌.盐渍藠头根与柄的加工技术[J].食品与发酵工业,2006,32(12):87-90. |
| 作者姓名： | 周向荣 夏延斌 周跃斌 |
| 作者单位： | 1. 湖南农业大学食品科技学院,长沙,410128;湖南农业大学产业处,长沙,410128 2. 湖南农业大学食品科技学院,长沙,410128 3. 湖南农业大学产业处,长沙,410128 |
| 摘 要： | 对藠头生产加工中产生的根、柄的利用进行了初步探讨。将藠头的根与柄加工成汁、渣和干粉3种方式,与辣椒等混合制作辣椒藠头酱。研究表明:4g藠头干粉、9 mL藠头汁、10g藠头渣与150g辣椒发酵的辣椒头藠酱风味好。结论:藠头的根和柄通过进一步处理,可作为一种藠头风味添加料加以利用。 |
| 关 键 词： | 藠头 根 柄 综合利用 |
| 收稿时间： | 09 8 2006 12:00AM |
| 修稿时间： | 10 18 2006 12:00AM |
Reseach on Techniques of Processing Roots and Stem of Saline Allium Chinense G. Don |
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| Zhou Xiangrong,Xia Yanbin,Zhou Yue bin.Reseach on Techniques of Processing Roots and Stem of Saline Allium Chinense G. Don[J].Food and Fermentation Industries,2006,32(12):87-90. | |
| Authors: | Zhou Xiangrong Xia Yanbin Zhou Yue bin |
| Affiliation: | College of Food Science and Technology, HNAU, Changsha 410128, China;Products Agent, HNAU,Changsha 410128, China |
| Abstract: | The utilization feasibility of the roots and stem of saline Allium chinense G.Don was investegated.Spicy chilli paste was made by mixed with the juice,powder and residua that processed from the root and stem of slaine Allium chinense G.Don.The resutlts showed that 150g chilli paste fermented with 4g powder,9 mL juice and 10g residua of the saline Allium chinense G.Don tasted the best. |
| Keywords: | Allium chinense G Don root stem utilization |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |