提高泡菜品质的研究_黄业传.pdfVIP

□、 调味料 提 高 泡 菜 品 质 的 研 究 西南科技大学生命科学与工程学院 (绵阳621002) 为了提高泡菜的品质, 从护绿、保脆、延长保质期三方面进行了研究, 结果 明:在发酵的同时 用醋酸铜0.02%、醋酸锌0.03%进行护绿效果较好;在预腌过程中加入0.10%的CaCl 可以较好的保持 2 泡菜的脆度;为了延长泡菜的保质期, 抽真空是必须的,但不宜采用加热杀菌保藏;在冷藏的条件下不用 添加防腐剂, 也可以不采取任何方式的杀菌;若在常温下贮藏, 则添加0.01%的脱氢醋酸钠或微波杀菌 60s, 能使保质期达6 个月以上。 泡菜;品质 Study on Improving the Quality of Sauerkraut Huang Ye-chuan College of Life Science and Engineering, Southwest University of Science and Technology, (Mianyang 621002) Abstract To improve the quality of sauerkraut, maintaining green, protecting brittleness and e tending the shelf life was studied in this paper, the result indicated :Fi ing-colour at the same time of fermentation had best effect, the optimal colour-fi ative was 0.02%Cu(Ac)2, 0.03%Zn(Ac)2.The best protecting-brittleness agent was :0.1%CaCl2 which was added during pre-salting.Thermal sterilization was unsuitable to sauerkraut when vacuum package combined with low temperature storage used, but if 0.01%DHA-Na added or sterilized by mi- crowave for 60s, sauerkraut can preserve safely for 6 months in normal temperature. Keywords sauerkraut ;quality (800W)、、。 , 1.3 , 0.4%～ 1.3.1 0.8%, , 原料※晾晒※清洗※预腌、脱盐※切分※称量※ , 。 装瓶※注盐水及其它辅料※接种※发酵※(杀菌)※ 、、, (真空包装)※成品 , 、 (注:加括号的 示要通过试验确定该工艺是否进行) 、、、C、B12 1.3.2 。 、、 , , , , (、)、,