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Trần Phương Chi*, Hoàng Thị Lệ Hằng(1), Trần Đình Thắng

Nghiên cứu ảnh hưởng của tiền xử lý lạnh đông và lên men nội sinh đến chất lượng và thời gian chế biến hành đen bằng phương pháp nhiệt ẩm

Study on the effect of freezing pretreatment and endogenous fermentation on the quality and processing time of black shallots using the moist heat treatment method

Tạp chí Khoa học và Công nghệ Việt Nam - B

2024

8B

64

Hành đen là dạng sản phẩm mới được chế biến bằng cách xử lý củ hành tím tươi (Allium ascalonicum L.) trong điều kiện nhiệt độ và độ ẩm được kiểm soát mà không sử dụng chất phụ gia. Mục tiêu của nghiên cứu này là xác định các điều kiện tiền xử lý lạnh đông và lên men nội sinh phù hợp (nhiệt độ, thời gian) nhằm phá vỡ cấu trúc tế bào, thúc đẩy các phản ứng do enzym...

Black shallots are new products made by processing fresh shallots (Allium ascalonicum L.) under controlled temperature and humidity conditions without the use of additives. The purpose of this study was to determine suitable freezing pretreatment and endogenous fermentation conditions (treatment temperature, treatment time) to break down the cell structure in raw materials, to promote reactions caused by enzymes (hydrolysis reaction of polysaccharides...

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