摘要
将榨菜原料带叶青菜头和去叶青菜头置于同一自然条件下,让其水分自然散失至一定程度。定期检测青菜头的感官指标及含水量变化,分析带叶青菜头和去叶青菜头的脱水速率及产品质量的优劣。通过对比研究,发现两种青菜头均能有效脱水,带叶青菜头比去叶青菜头的脱水速度更快、产品质量更好。
Leave leafy Qingcaitou and non-leaf Qingcaitou at the same natural conditions, make its natural water loss to the certain degree, test the moisture contents and Sensory index regluarly, so as to analysis with leafy Qingcaitou and non-leaf Qingcaitou to the dehydration rate and quality. In this paper, through a comparative study, found those two are all effective dehydration, And the leafy Qingcaitou have the higher rate and better quality dehydration than that non-leaf Qingcaitou have.
关键词
榨菜加工
青菜头
风脱水速率
Zhacai producing
Qingcaitou
Natural dehydration rate
