摘要
以乳酸发酵高菜为主要原料,研究脱盐条件、原料配比及杀菌方式对品质的影响。结果表明,对高菜脱盐效果影响最大的因素是时间,其次是大小规格,影响最小的是料水比,分析结果可知最佳组合为A2B1C2,即大小规格8mm×20mm、料水比1:2、脱盐时间15min。不同配料研究以配料Ⅱ感官评定效果最好;产品以温度90℃,时间20 min杀菌效果最佳。
The test,with Brassica juncea var. integlifoli as the main raw material,studied desalination conditions,the ratio of raw materials,and sterilization dishes＇ influence to the vegetable. The results show that the main factor is time,followed by the specifications,with minimal impact by the ratio of material to water,the analysis of results shows that the best combination is A2B1C2,specifications is 8mmx20mm,the ratio of material to water is 1：2 and time is 15 minutes. The study on different ingredients shows that the ingredients II sensory evaluation of the effect is the best with sterilization temperature of 90℃,20 minutes bactericidal effect.
出处
《浙江万里学院学报》
2013年第1期87-90,共4页
Journal of Zhejiang Wanli University
基金
宁波市农业择优委托项目(2009C10002)
宁波市农业创新创业项目(2012C91015)
关键词
高菜
生产工艺
脱盐条件
Brassica juncea var. integlifoli
production process
desalination conditions
