摘要
文章以白萝卜为原料,在20℃恒温下泡制发酵。研究白萝卜中水分含量、酸度、维生素C、可溶性固形物、亚硝酸盐的含量随时间的变化。结果表明盐制的白萝卜中水分含量、维生素C、可溶性固形物的含量、酸度与贮藏时间呈负相关,亚硝酸盐在第三天出现峰值。
The paper studied was taking radish as main materials to research the dynamic change of quality about radish at the temperature of 20 and fermentation under the content temperature. The studied about the content of radish about water , acidity ,vitamin C , solube solids and nitrite and how did it change during the time went by. The result of the research illustrate that except the nitribe con- tent was first increasing and then reducing others were reducing and then stable at third days.
出处
《中国调味品》
CAS
北大核心
2012年第10期53-56,共4页
China Condiment
关键词
泡制
白萝卜
品质
影响
picked radish
quality
influence
