| 醉泥螺的品质工艺 |
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| 引用本文： | 刘青梅,谢嘉仕. 醉泥螺的品质工艺[J]. 宁波大学学报(理工版), 2000, 13(1): 92-94 |
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| 作者姓名： | 刘青梅 谢嘉仕 |
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| 作者单位： | 1. 浙江万里学院生命科学系，浙江宁波 315101
2. 宁波佳味水产公司，浙江宁波 315101 |
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| 基金项目： | 浙江省教委课题(981188)资助． |
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| 摘 要： | 无沙率，脆度，细菌总数是醉泥螺品质的重要指标，研究表明盐度，温度是影响泥螺吐沙的主要因素，高醇短时间杀菌及辐照能降低细菌含量，而啤酒调配能改善产品风味并增加脆度。
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| 关 键 词： | 醉泥螺 吐沙 保脆 质量标准 无沙率 脆率 细菌总数 盐度 温度 品质 高醇杀菌 啤酒调配 生产工艺 |
| 文章编号： | 1001-51 32(2000)01-0092-03 |
| 修稿时间： | 2000-01-03 |
Techology of Quality of Liquor-saturated Bullacta Exarata |
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| LIU Qing-mei,XIE Jia-shi. Techology of Quality of Liquor-saturated Bullacta Exarata[J]. Journal of Ningbo University(Natural Science and Engineering Edition), 2000, 13(1): 92-94 |
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| Authors: | LIU Qing-mei XIE Jia-shi |
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| Abstract: | The siltless rate,fragility and total of germ are the important quality indexes of liquorsaturated bullacta exaram. The results indicate that the quality of salt and treatment temperate in liquor-saturthed bullacta exarata are principal factors of influencing quality of the products.The total of germs in the liquor-saturated bullacta exarata can be reduced by short sterilization with liquor of high-alcohol[55%(v/v)].And beer can improve its taste and crispness. |
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| Keywords: | liquor-saturated bullacta exarata spitting silt crispness preservation total of germs quality standard |
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