[1]巩小波.萝卜酱菜生产技术工艺及包装流程阐述[J].中国调味品,2021,46(5):98-100.
 The production technology and packaging process of radish pickles[J].CHINA CONDIMENT,2021,46(5):98-100.
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萝卜酱菜生产技术工艺及包装流程阐述()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年5期
页码:
98-100
栏目:
出版日期:
2021-05-10

文章信息/Info

Title:
The production technology and packaging process of radish pickles
作者:
巩小波
文献标志码:
A
摘要:
萝卜酱菜不仅营养价值丰富,还含有多种生物活性成分,具有明显的保健功效。萝卜酱菜中富含的维生素、氨基酸和多糖,具有抗氧化、增强机体免疫力、抗癌、降血脂和软化血管的能力。萝卜酱菜作为一种酱腌菜,同时也存在许多的安全问题,比如硝酸盐含量过高、防腐剂超标和微生物的含量过高等。这与人类日益增长的健康观念不相符,因此为了满足人们对健康食品的要求,本文通过对萝卜酱菜生产技术和包装流程进行阐述,旨在为萝卜酱菜的发展提供一定的规范技术。
Abstract:
Radish pickles are rich in nutritional value and contain a variety of biologically active ingredients, which have high nutritional and health benefits. Radish pickles are rich in vitamins, amino acids, polysaccharides and antioxidant activity, which can prevent cancer, enhance the body’’s immunity, fight cancer, lower blood fat and soften blood vessels. As a kind of pickle, radish pickles also have many safety problems, such as high nitrate content, excessive preservatives and excessive microbial content. This is contrary to the growing health concept of human beings. Therefore, in order to meet the requirements of healthy food, through the elaboration of the production technology of radish pickles, it aims to provide a certain standard technology for the development of radish pickles.
更新日期/Last Update: 2021-05-14