摘要
研究了泡菜自然发酵的工艺及其货架期，结果表明，泡菜自然发酵的最佳条件为：6％的加盐量，发酵温度20℃，加入0．05％CaCl2，发酵8～10d。采用真空包装加冷藏后的泡菜保质期可达1年以上，加入0．05％的防腐剂可以延长保质期和改善产品质量。
Pickle was studied in the paper on the technology and shelf life. The result showed that the optimal natural fermentation carried out at 20℃ for 8～10 days when 6% of salt and 0.05 %of CaCl2 was added in vegetables of cabbage and radish. The shelf life of pickle could get to above 1 year under vacuum package and deep freezing. The shelf life of pickle could be extended and the quality was improved when 0.05 % of preservative was added.
出处
《中国调味品》
CAS
北大核心
2007年第5期42-45,共4页
China Condiment
关键词
泡菜
货架期
发酵
pickles
shelf life
fermentation
