摘要
以湘西红萝卜为主 ,白砂糖、蛋白糖、食用醋、氯化钙等为辅助原料 ,将湘西传统食品醋萝卜采用科学配方及封闭式方法进行加工 ,用新配方和新工艺制出来的醋萝卜具有色泽鲜艳、肉质脆嫩、酸甜可口的独特风味 ,并且比传统的制作方法提前 3～ 4d成熟 ,成熟后的醋萝卜比传统的制品耐泡 ,不易变软 ,提高了醋萝卜的品质 ,延长了货架寿命。
Vinegar turnip, a traditional food of southern China, was produced through the adoption of a new formulation and packaging method, with ingredients including turnip from Xiangxi, granulated sugar, aspartame, sodium chloride the supplementary sources. The vinegar turnip produced has a characteristic bright color, crisp and tender texture, delicious taste of sourness and sweetness. The maturation time was advanced 3～4 days earlier than traditional method. Additional benefit include improved stableness in keeping its texture, being sturdy in resisting softening phenomenon as compared with the traditional products, both contributing to prolonged shelflife.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第7期41-44,共4页
Food and Fermentation Industries
关键词
红萝卜
醋萝卜
配方
快速成熟
泡制
vinegar turnip, fast maturity, the optimum formulation
