食品科学 ›› 2005, Vol. 26 ›› Issue (4): 129-132.
• 工艺技术 • 上一篇 下一篇
沈国华, 陈黎红, 肖朝秋, 叶玉仙
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发布日期:
SHEN Guo-Hua, CHEN Li-Hong, XIAO Chao-Qiu, YE Yu-Xian
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摘要: 本研究以开发薇菜的系列方便风味食品为宗旨,以薇菜干为原料系统研究了包括复水条件、品质提升、风味调制以及与产品保存等相适应的工艺和配套条件。为薇菜的增值和产品向多元化、系列化方向发展奠定了基础。
关键词: 天然薇菜干, 复水还原, 风味食品, 生产工艺
Abstract: The main purpose of the present study was to develop a series of convenient and flavorous foods of Osumunda japonica Thurb.Using dried Osumunda japonica Thurb as raw material, some systematic studies were carried out, such as the conditions for water-rcovery, quality improving, flavor adjusting, related technology and conditions for products storing. The results would be beneficial to the added value, the diversification of products and development of a series of Osumunda japonica Thurb foods.
Key words: dried natural Osumunda japonica thurb, watering and reinstatement, flavorous food, processing technology
沈国华, 陈黎红, 肖朝秋, 叶玉仙. 薇菜方便风味食品生产工艺的研究[J]. 食品科学, 2005, 26(4): 129-132.
SHEN Guo-Hua, CHEN Li-Hong, XIAO Chao-Qiu, YE Yu-Xian. Studies on Processing Technology of Convenient and Flavorous Foods of Osumunda japonica Thurb[J]. FOOD SCIENCE, 2005, 26(4): 129-132.
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