摘要
传统杀菌工艺造成芦笋质地绵软,而采用消毒、酸化等工艺,能降低杀菌强度增进产品的口感。
Traditional process of sterilization often leads to the defect of soft body of asparagus. The disinfection, acidity processing is used to decrease intensity of sterilization and improve the taste of product.
出处
《食品与机械》
CSCD
1998年第5期15-16,共2页
Food and Machinery
关键词
消毒
酸化
杀菌
芦笋罐头
Asparagus Disinfection Acidity Sterilization
