| 白菜的保健功能及白菜豆豉新工艺研究 |
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| 引用本文： | 戴桂芝,李燕,郑丽英,王兆玉,张伟. 白菜的保健功能及白菜豆豉新工艺研究[J]. 农产品加工．学刊, 2005, 0(3): 71-72,75 |
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| 作者姓名： | 戴桂芝 李燕 郑丽英 王兆玉 张伟 |
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| 作者单位： | 1. 聊城大学,农学院食品科学系,山东,聊城,252000
2. 聊城市东昌府区柳园办事处,山东,聊城,252000 |
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| 摘 要： | 阐述了白菜的保健功能及新产品白菜豆豉的制作方法,内容包括开发该产品的意义特点,所用材料、用具要求,操作要点和产品质量指标等。为进一步开发新品种起到抛砖引玉的作用。
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| 关 键 词： | 白菜豆豉 保健功能 新工艺 |
| 文章编号： | 1671-9646（2005）03-0071-02 |
| 收稿时间： | 2005-05-30 |
| 修稿时间： | 2005-05-30 |
The Cabbage''s Health Care Function and the Developing New Process of the Cabbage Lobster Sauce |
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| Dai Guizhi,Li Yan,Zheng Liying,Wang Zhaoyu,Zhang Wei. The Cabbage''s Health Care Function and the Developing New Process of the Cabbage Lobster Sauce[J]. Nongchanpin Jlagong.Xuekan, 2005, 0(3): 71-72,75 |
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| Authors: | Dai Guizhi Li Yan Zheng Liying Wang Zhaoyu Zhang Wei |
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| Abstract: | The cabbage's health care function and the method of making a ne w product— the cabbage lobster sauce which was developed with many experiments wa s chiefly expounded. The contents conclude the meaning and character, requisite material and appliance, operating points and quality guidelines of the product , which play the role of throwing out a thick to attract a jade in further deve loping a new variety. |
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| Keywords: | cabbage lobster sauce health care function new process |
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