西南酸菜腌渍风味影响因素研究及发酵工艺优化

Study on Influence Factors of Southwestern Chinese Sauerkraut's Fermentation Flavor and Optimization of Fermentation Technology

西南酸菜腌渍过程中,受盐度、温度、腌制工艺的影响,风味易发生变化。通过控制盐度、采用二次加盐腌渍工艺以及对于气候温度的把握,优化工业化酸菜发酵工艺方法,使腌渍酸菜风味及品质趋于一致。

During the pickling process, the flavor of southwestern Chinese sauerkraut is unstable and is prone to change when affected by salinity, temperature and curing process. Through control of sanity, application of a secondary salting process and management of climate and temperature, the industrial scale sauerkraut fermentation process was optimized, realizing both quality and flavor consistency for pickled sauerkraut.