摘要
综述了低盐酱腌菜失脆的原因与机理以及低盐酱腌菜保脆方法的研究进展,并进行了展望。
This paper reviewed the research progress of the cause and mechanism of low salt pickles lost brittle and brittle keeping process was reviewed in this paper.The technology of brittel keeping of low-salt pickled vegetables was prospected.
作者
李晓
王文亮
王月明
刘丽娜
徐志祥
崔文甲
LI Xiao;WANG Wen-liang;WANG Yue-ming;LIU Li-na;XU Zhi-xiang;CUI Wen-jia(Institute of Agro-food Science and Technology,Shandong Academy of Agricultural Science/Key Laboratory of Agro-products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture,Jinan 250100,China;College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,China)
出处
《中国食物与营养》
2018年第12期23-27,共5页
Food and Nutrition in China
基金
国家重点研发计划(项目编号:2016YFD0400405)
山东省农业重大应用技术创新项目"昌邑大姜精深加工关键技术研究及产业化示范"
关键词
低盐
酱腌菜
保脆
研究进展
low salt
pickle
keep brittle
research progress
