摘要
为了提高泡菜的质量,讨论了泡菜生产的基本工艺条件,分析了原料的选择、预处理、发酵温度和时间,保脆、护色、发酵剂的选择,杀菌条件等对产品质量的影响。选择当时采摘的蔬菜鲜品,采用 ZnSO4 和Na2SO3 护色,使用16%的盐水,经保加利亚杆菌和噬热链球菌混合菌种在 26℃下,发酵 7 d,并科学加入佐料,90℃杀菌15 min,生产中,要用科学合理的方法控制影响泡菜质量的各方面因素。
In order to improve the quality of pickled vegetable, this article discusses its producing technology, such as the choice of raw material, its process, the temperature and time of fermentation, the maintain of crisp taste, color keep, the usage of ferments and the condition of sterilization etc. By using ZnSO 4 and NaSO 3 to keep color, mixed with lactobacillus bulgaricus and streptococcus thermophilus under the 26℃ environment, the fresh vegetables are fermented for 7d in the 16% salt water. After the 15 minutes’ sterilization at 90℃ temperature, the delicious pickled vegetable is produced. This article points out that we should use scientific methods to control those influencing factor of pickled vegetables.
出处
《江苏调味副食品》
2005年第1期28-30,共3页
Jiangsu Condiment and Subsidiary Food
