| 贵州特色“独山三酸”的研究进展 |
| |
| 引用本文： | 许存宾,孔超华,黎成霞,王家伟,扈荣素,韦国虎. 贵州特色“独山三酸”的研究进展[J]. 中国调味品, 2020, 0(6): 120-122 |
| |
| 作者姓名： | 许存宾 孔超华 黎成霞 王家伟 扈荣素 韦国虎 |
| |
| 作者单位： | 贵州理工学院食品药品制造工程学院 |
| |
| 基金项目： | 贵州省大学生创新创业训练计划项目(S201914440013);贵州理工学院重点课程建设项目(ZDKC201602)。 |
| |
| 摘 要： | "独山三酸"是贵州省黔南州独山地区的3种特殊腌制发酵食品盐酸(菜)、臭酸、虾酸的合称,因具有独特的风味而受到关注。对独山三酸的制作工艺、风味物质等研究进展进行了讨论,以期为更好地开展独山三酸的研究工作和工业化生产提供参考和依据。
|
| 关 键 词： | 独山三酸 虾酸 臭酸 盐酸 制作工艺 风味物质 |
Research Progress on the Three Kinds of Sour Foods in Dushan Region of Guizhou Province |
| |
| XU Cun-bin,KONG Chao-hua,LI Cheng-xia,WANG Jia-wei,HU Rong-su,WEI Guo-hu. Research Progress on the Three Kinds of Sour Foods in Dushan Region of Guizhou Province[J]. China Condiment, 2020, 0(6): 120-122 |
| |
| Authors: | XU Cun-bin KONG Chao-hua LI Cheng-xia WANG Jia-wei HU Rong-su WEI Guo-hu |
| |
| Affiliation: | (College of Food and Drug Manufacturing Engineering,Guizhou Institute of Technology,Guiyang 550003,China) |
| |
| Abstract: | “Three kinds of sour foods in Dushan region”refer to three kinds of special pickled foods in Dushan region,Qiannan Prefecture,Guizhou Province,including pickled Chinese mustard greens,smelly sour paste and sour shrimp paste,they are very popular among consumers by their unique flavor.The research progress on production process and flavor substances of these three sour foods are discussed in this paper in order to provide a reference and basis for carrying out the research and industrial production of three kinds of sour food in Dushan region. |
| |
| Keywords: | three kinds of sour food in Dushan region smelly sour paste sour shrimp paste pickled Chinese mustard greens production process flavor substances |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
