摘要
低盐酱萝卜软包装热力杀菌后 ,对其脆度的保持性进行了研究。试验表明 :在酱汁中添加 0 .10 %CaCl2 ,可以保持产品固有的组织质地和硬度 。
The research is about the keeping the hardness of low-salt pickled vegetables in sweet fermented flour paste after the thermal sterilization. The use of 0.10% CaCl 2 as hardener, adding into pickle sauce, can maintain the crispness of product.
出处
《江苏调味副食品》
2002年第1期9-10,共2页
Jiangsu Condiment and Subsidiary Food
关键词
低盐酱菜
热力杀菌
软包装
脆度
Low-salt pickled vegetables in sweet fermented flour paste Thermal sterilization Retort pouch Crispness
