摘要
以榨菜为材料,将榨菜分为菜皮和菜心分别于沸水中煮烫,研究煮烫时间对榨菜感官品质的影响。结果表明,榨菜的感官品质随着煮烫时间的延长而呈下降趋势,菜心的感官品质总体优于菜皮。具体来说,随着煮烫时间的延长,榨菜质地变软,色泽变暗,蒸煮味愈加明显,并且失去榨菜固有风味。研究可为榨菜的深度开发利用提供理论参考。
This research aims to study the impacts of boiling on the sensory quality on the skin and the peeled Zhacai. The result proves that with the increase of boiling time, the over all sensory quality de-clines while the sensory quality of the peeled Zhacai is much better than that of the skin. To be specif-ic, Zhacai is becoming more softer and the color of Zhacai is becoming more dimmer with the boiling time increasing. More over, Zhacai gradually loses its natural flavor. This research may provide theo-retical base for further exploitation of Zhacai.
出处
《中国调味品》
CAS
北大核心
2012年第9期22-24,共3页
China Condiment
基金
科技富民强县专项行动计划“榨菜产业发展关键技术集成应用与创新服务体系建设”
涪陵区科技计划项目“FLKJ,2010ABB1052榨菜加工过程中脆度变化机理研究”
长江师范学院学生科研项目“巴氏杀菌对榨菜脆度的影响”
关键词
榨菜
煮烫
感官品质
影响
Zhacai
boiling
sensory quality
impacts
