| 竹笋的糟制工艺 |
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| 引用本文： | 陈兴煌,胡志强.竹笋的糟制工艺[J].福建农林大学学报(自然科学版),1998(4). |
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| 作者姓名： | 陈兴煌 胡志强 |
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| 作者单位： | 福建农业大学食品科学系(陈兴煌)，福建霞浦县农业局(胡志强) |
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| 摘 要： | 采用正交试验设计研究预煮时间、食盐和酒糟添加量对糟笋品质的影响。结果表明，不经预煮、每公斤笋食盐６０ｇ、每公斤笋酒糟７５０ｇ是制作糟笋的最佳组合．经调味、铝箔袋真空包装、巴氏杀菌后可制得美味且可长期保存的软包装产品．
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| 关 键 词： | 竹笋 糟制 工艺 |
Process of making brewers grain bamboo sprout |
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| Chen Xinghuang,Hu Zhiqiang.Process of making brewers grain bamboo sprout[J].Journal of Fujian Agricultural and Forestry University,1998(4). |
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| Authors: | Chen Xinghuang Hu Zhiqiang |
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| Institution: | Chen Xinghuang 1 Hu Zhiqiang 2 |
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| Abstract: | By means of the orthogornal design, the effects of precooking, the addition of salt(NaCl) and brewers grain on the quality of bamboo sprout were studied.The results showed that the best combination of making brawers grain bamboo sprout was 60 g.kg -1 of salt (NaCl) and 750 g.kg -1 of brewers grain without precooking.The delicious and long termed preservative bamboo sprout products with package could be processed by flavouring, vacuum package with aluminum fold bag and pasteurization. |
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| Keywords: | bamboo sprout processing with brewers grain process |
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