低盐功能糖枸杞、百合泡菜工艺研究

Study on the technology for production of low-salt pickle with medlar,lily and functional sugar

文章对低盐功能糖枸杞、百合泡菜工艺进行了研究,试验结果表明,泡菜最佳发酵条件为枸杞量20%,食盐浓度3%,发酵时间7天,低聚果糖添加量4%(以百合量100%为基准),砂糖添加量为5%,所得产品色香味俱佳,理化指标和微生物指标均符合相关国家标准。

The technology for production of low-salt pickle with medlar,lily and functional sugar was investigated in the paper.The result shows that the optimal fermentation can be carried out for 7 days 20% of medlar,3% of salt,4% oligofructose plus 5% of sugar（on the basis of lily in weight）were added.The product was with ideal color,odor and taste with all Physical,chemical and microbiological indexes coming up with the relevant national standard.