摘要
山葵在日本做为生鱼片必不可少的调味料。我国现有引种。通过测定主要辛辣物质异硫氰酸丙烯酯在酱体中含量的变化 ,探讨了山葵酱辛辣物质在酱体中的稳定性及杀菌条件 。
The Wasabia paste is an essential flavoring for eating uncooked fish flake in Japan.By analyzing the content change of the main piquancy-allyl isothiocyanate in the paste, the stability and sterilization condition of the Wasabia paste were discussed.A feasible producing technology and product standard were put forward.
出处
《食品与机械》
CSCD
2003年第6期24-25,45,共3页
Food and Machinery
基金
福建省科技厅重点科研项目 (96-E-110 )内容
