摘要
榨菜在加工腌制过程中,化学成分发生了不同的变化。该文主要介绍了其水分、碳水化合物、含氮物质、糖苷类、色素物质、矿物质、各种酶等的变化,并提出了创造适宜条件,腌制高质量的产品。
The chemical composition changes takes place during pickle salting process. Changes of moisture, carbohydrates, nitrogen compounds, glycoside pigments, minerals, and enzymes are introduced in this paper. The suitable condition is set to produce high quality product.
出处
《中国酿造》
CAS
北大核心
2003年第3期9-12,共4页
China Brewing
关键词
腌制
脱水
发酵
酶
脆嫩
salting
dehydrate
fermentation
enzyme
crisp and tender
