期刊论文

中文

湖南农业大学学报(自然科学版)

1007-1032

2000

26

2

134-135

10.3321/j.issn:1007-1032.2000.02.019

本校为第一机构

研究了辣椒原料的含水量、食盐、明矾的添加量与咸辣椒的色泽、香味、滋味和组织形态的关系 ,建立了咸辣椒品质与辣椒含水量、食盐与明矾添加量变化关系的数学模型 ,得到了适宜的工艺参数 ,确定了咸辣椒软罐头的保存条件

This paper studied the relationship between the water contain of raw material,the concentration of NaCl and AlK(SO 4) 2·12H 2O and the quality of the salty chilli,constructed its mathematical model,gained its better technique parameter,decided the preservation con...