Soft can processing technique of water bamboo with pickled potherb mustard was optimized. 對雪菜茭白軟罐頭的加工工藝進(jìn)行了探討和優(yōu)化。
In Maillard reaction, the notable factor of effecting amino acid content and flavor is glucose, the notable factor of effecting colour is water content in dried -salted Potherb mustard. 葡萄糖對氨基酸含量的影響極顯著，對風(fēng)味的影響極顯著，乾菜含水率對色澤的影響高度顯著；