当前位置: 首页 > 文章 > 软包装辛辣风味芥菜传统工艺改进 河南科技学院学报(自然科学版) 2014 (1) 21-26
Position: Home > Articles > Improvement of traditional technology of soft package spicy mustard Journal of Henan Institute of Science and Technology(Natural Science Edition) 2014 (1) 21-26

软包装辛辣风味芥菜传统工艺改进

作  者:
陈春刚;路建峰;王继良
单  位:
河南科技学院
关键词:
芥菜;异硫氰酸酯;工艺
摘  要:
对辛辣风味芥菜的传统加工工艺进行了改进.得出芥菜生产的工艺路线及最佳工艺参数为:芥菜切丝并护色(护色液pH值为4.0)30 min,90℃漂烫2~4 s,在60℃保温6 h,添加Vc量为1.0 mg/g.热烫处理、保温控制、低盐配料、Vc添加量是保证产品质量的关键.
译  名:
Improvement of traditional technology of soft package spicy mustard
作  者:
Chen Chungang;Lu Jianfeng;Wang JiLiang;Henan Institute of Science and Technology;
关键词:
mustard;;isothiocyanates;;technology
摘  要:
Traditional technology of mustard was improved.The study showed that the optimal condition of technology of spicy mustard were as follows:mustards were cut into shreds which were color-protected in pH 4 solution for 30 minutes and blanched 2~4 s at 90 ℃,then put into water at 60 ℃ for 6 h.And the addition of vitamin C is 1.0 mg/g.Blanching treatment,heat controlling,low-salt ingredients and addition of vitamin C is the key of products quality.

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