摘要
通过控制辣椒泡制过程中的环境条件,如泡制时间、环境温度、食盐浓度、钙盐添加量、烫漂时间和温度等,利用质构仪对泡制辣椒的脆度进行测定,旨在探讨环境条件对泡制辣椒脆度的影响,为泡椒工业化生产提供一定的理论依据和实际指导意义。
The influence of environmental conditions on the brittleness of pickled pepper is investigated by controlling the environmental conditions in the fermentation process of pepper, such as fermentation time, ambient temperature, salt concentration, calcium salt content, the time and temperature of hot bleaching. Use the texture instrument for detecting the brittleness of pickled pepper, which provides a certain theoretical basis and practical guiding significance for industrial production of pickled pepper.
出处
《中国调味品》
CAS
北大核心
2017年第3期55-58,共4页
China Condiment
关键词
辣椒
泡制
脆度
质构仪
pepper
pickling
brittleness
texture instrument
作者简介
蒋纬（1988-），男，云南昆明人．硕士，研究方向：农产品储藏与保鲜。
通讯作者
