摘要
文章对金华火腿汁的最佳提取条件进行了研究.结果表明提取时间为12h、提取温度80℃、加水量1:3是金华火腿汁的最佳提取条件。
The extraction technology of Jinhua ham sauce was studied in this paper. The result showed that the optimum conditions were extraction time 12h, extraction temperature 80℃ and the ratio 1 : 3(w/v) between Jinhua ham and water.
出处
《中国调味品》
CAS
北大核心
2005年第2期18-20,共3页
China Condiment
基金
"十五"国家863计划课题(2002AA248031)
关键词
金华火腿汁
提取工艺
总氮
非蛋白氮
Jinhua ham sauce
extraction technology
total nitrogen
non-protein nitrogen
