摘要
研究大叶麻竹笋腌制过程中硬度与食盐浓度、温度、氯化钙和焦亚硫酸钠添加量、样品厚度的关系。研究结果表明:各腌制条件对样品硬度的变化都有较大影响,具体表现为:食盐浓度越高、环境温度越低、氯化钙和焦亚硫酸钠添加量越大、样品厚度越厚,腌制大叶麻竹笋的硬度降低的越少。
The effects of salt concentration, temperature, calcium chloride and sodium metabisulphite and sample size on firmness of Dendrocalamus latiflorus were compared and investigated. The results showed that pickling condition has great influence on the change of firmness of bamboo shoots during pickling. It was found that the best condition to keep the firmness was high salt concentration, low temperature, high calcium chloride and sodium metabisulphite concentration and thick conditions.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第7期109-113,共5页
Food and Fermentation Industries
基金
国家重大星火计划项目(2011GA811001)
中央高校基本科研业务费专项资金资助(XDJK2013C131)
关键词
大叶麻竹笋
腌制条件
硬度
变化
Bamboo shoots （Dendrocalamus latiflorus） , pickling condition, firmness
