| 萝卜干腌制加工工艺研究 |
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| 引用本文： | 叶诗.萝卜干腌制加工工艺研究[J].长江蔬菜,2013(20):75-77. |
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| 作者姓名： | 叶诗 |
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| 作者单位： | 湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工分中心，武汉，430064 |
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| 基金项目： | 湖北省农业科技创新中心项目，湖北省研究与开发计划项目 |
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| 摘 要： | 研究了萝卜干的烘干工艺以及主要加工方式，以萝卜干的颜色、口感、风味等为指标，确定最佳加工工艺。研究结果表明，萝卜干最佳加工工艺为40℃烘干14h、盐添加量4％、腌制时间2d，熟拌料。
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| 关 键 词： | 萝卜干 加工 工艺 |
Curing and Processing Technology for Dried Radish |
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| YE Shi
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HE Jianjun
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GUAN Jian
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MEI Xin
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CHEN Xueling.Curing and Processing Technology for Dried Radish[J].Journal of Changjiang Vegetables,2013(20):75-77. |
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| Authors: | YE Shi HE Jianjun GUAN Jian MEI Xin CHEN Xueling |
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| Institution: | ( Research Institute of Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences/Agricultural Products Processing Subordinate Center, Hubei Agricultural Science and Technology Innovation Center, Wuban 430064 ) |
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| Abstract: | In the experiment, we studied the drying technology for radish and the main processing mfthods, and we determined the best processing technology by taking the color, taste and flavor of dried radish as indexes. The results showed that, the optimal drying technology for dried radish was as follows： drying 14 hours at temperature of 40℃ firstly, secondly curing for two days with salt content of 4%, thirdly well mixed with condiments after being steamed. |
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| Keywords: | Dried radish Process Technology |
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