| 腌制蔬菜保脆技术研究进展 |
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| 引用本文： | 尤逢惠,江舰,万娅琼,伍玉菡,鄢嫣. 腌制蔬菜保脆技术研究进展[J]. 安徽农业科学, 2017, 45(5). DOI: 10.3969/j.issn.0517-6611.2017.05.024 |
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| 作者姓名： | 尤逢惠 江舰 万娅琼 伍玉菡 鄢嫣 |
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| 作者单位： | 安徽省农业科学院农产品加工研究所,安徽合肥,230031;安徽省农业科学院农产品加工研究所,安徽合肥,230031;安徽省农业科学院农产品加工研究所,安徽合肥,230031;安徽省农业科学院农产品加工研究所,安徽合肥,230031;安徽省农业科学院农产品加工研究所,安徽合肥,230031 |
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| 基金项目： | 安徽省农业科学院学科建设项目 |
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| 摘 要： | 综述了蔬菜腌制过程中脆性变化机制、脆度测定方法以及常用保脆方法方面的研究进展,以期为蔬菜的优质加工提供理论依据。
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| 关 键 词： | 腌制蔬菜 保脆技术 检测方法 |
Research Progress of Crispness-keeping Technology of Pickling Vegetables |
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| YOU Feng-hui,JIANG Jian,WAN Ya-qiong,WU Yu-han,YAN Yan. Research Progress of Crispness-keeping Technology of Pickling Vegetables[J]. Journal of Anhui Agricultural Sciences, 2017, 45(5). DOI: 10.3969/j.issn.0517-6611.2017.05.024 |
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| Authors: | YOU Feng-hui JIANG Jian WAN Ya-qiong WU Yu-han YAN Yan |
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| Abstract: | Change mechanism of crispness,the method for crispness detection and the techniques for crispness-keeping were reviewed to provide the potent theoretical foundation for the high quality vegetable process. |
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| Keywords: | Pickling vegetable Crispness-keeping technology Detection method |
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