摘要
绿色蔬菜经过腌制会发生褪色现象,影响产品的外观。以金花菜为例,阐述了腌制蔬菜的褪色机理及复绿的工艺步骤,以改善腌制蔬菜的外观,提高产品的价值。
The appearances of salted vegetables are likely to be effected by the green color,but the green is easily reduced after processing.In this paper,taking alfalfas as raw material,the fading principle and re-green steps are concluded to improve the appearance quality and value of salted vegetable.
出处
《食品工程》
2012年第4期14-16,26,共4页
Food Engineering
关键词
金花菜
复绿
加工工艺
alfalfa
re-green
process technology
