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多酶糖化稀甜酱色泽的形成与控制 被引量:2

The formation and control on colour and lustre of multi-enzyme sweet watery sauce
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摘要 扬州酱菜的色泽以其鲜亮、有光泽而著称 ,关键的影响因素是稀甜酱的色泽。通过对原料的把关 ,面粉液化、酶解阶段过程的控制以及产品加工过程中的重视 ,可以做到成品酱菜色泽红亮、光泽度好 ,保持传统扬州酱菜的特色。
出处 《中国调味品》 CAS 北大核心 2002年第2期31-33,共3页 China Condiment
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