低盐香蕉花泡菜的研制

Processing Technology of Low-salt banana flower pickle

本文对香蕉花泡菜低盐化生产的基本工艺条件进行了讨论,通过对原料选择、预处理、发酵温度和时间、保脆、护色、发酵剂、杀菌条件等对产品质量的影响进行分析。发现采用2%柠檬酸、0.05%Vc、1.0%食盐、0.1%CaCl2进行护色,用10%盐水进行腌制,在26℃下用保加利亚杆菌和噬热链球菌混合菌种发酵7d,并科学加入佐料,80℃杀茵15min,生产的低盐香蕉花泡菜具有较好的质量。

This article studied the producing technology of low-salt banana flower pickle and discussed the influence of following factors on the processing technology, such as raw material, temperature, fermentation time, color fixatives and sterilization condition, etc, The result showed that the product had better quality fermented by mixture of lactobacillus bulgaricus and streptococcus thermophilus at 26℃C for 7d under 10% NaCI, the sterilization time were 15 min at 80℃ and the better color fixatives were composed by 2% Citric acid, 0.05%Vc, 1.0%NaCl and 0.1%CaCl2.