| 提高泡菜品质的研究 |
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| 引用本文： | 黄业传. 提高泡菜品质的研究[J]. 食品工业, 2006, 0(5) |
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| 作者姓名： | 黄业传 |
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| 作者单位： | 西南科技大学生命科学与工程学院 绵阳621002 |
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| 摘 要： | 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,结果表明: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CaCl2可以较好的保持泡菜的脆度;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。
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| 关 键 词： | 泡菜 品质 |
Study on Improving the Quality of Sauerkraut |
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| Huang Ye-chuan College of Life Science and Engineering,Southwest University of Science and Technology,. Study on Improving the Quality of Sauerkraut[J]. The Food Industry, 2006, 0(5) |
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| Authors: | Huang Ye-chuan College of Life Science Engineering Southwest University of Science Technology |
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| Affiliation: | Mianyang621002 |
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| Abstract: | To improve the quality of sauerkraut,maintaining green,protecting brittleness and extending the shelf life was studied in this paper,the result indicated:Fixing-colour at the same time of fermentation had best effect,the optimal colour-fixative was0.02%Cu(Ac) 2 ,0.03%Zn(Ac) 2 .The best protecting-brittleness agent was:0.1?Cl 2 which was added during pre-salting.Thermal sterilization was unsuitable to sauerkraut when vacuum package combined with low temperature storage used,but if0.01%DHA-Na added or sterilized by mi-crowave for60s,sauerkraut can preserve safely for6months in normal temperature. |
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| Keywords: | sauerkraut quality |
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