长货架期东北辣白菜的研究

The study on long storage Kimchi

以东北辣白菜成品的p H和感官为质量指标,研究不同的盐渍方法、防腐剂单体及复配防腐剂、护色剂单体及复配护色剂对东北辣白菜成品保质期的影响。结果表明:(1)加有5‰蔬菜鲜溶液的盐水盐渍方法可以将辣白菜成品的常温保质期由7d延长到13d;(2)不同的防腐剂配料对东北辣白菜的p H和保质期有显著的影响,复配的辣白菜防腐剂可以将辣白菜成品的常温保质期由3d延长至24d以上;(3)不同的抗氧化护色剂对辣白菜的色泽有显著影响,复配的抗氧化护色剂可以使辣白菜的色泽保存期从7d延长到24d以上;(4)盐渍时用加有5‰蔬菜鲜溶液的盐水,配料时用复配的辣白菜专用防腐剂和抗氧化剂可以将辣白菜的常温保质期由3d延长到24d以上,达到长货架期的目的。

In order to determine the effect of different salted methods of cabbage, different preservatives and antioxidants as well as pH value and sensory index on the shelf life of DongBei Kimchi were studied at room temperature. The results showed that ： （ 1 ） adding 5%v SHUCAIXIAN solution could prolong the shelf life from 7days to 13 days ; （2） different preservatives could significantly ＇affect the shelf life and pH of Kimchi. The compound preservative could prolong the shelf life from 3 days to more than 24 days ; （ 3 ） different antioxidants had significant effect on the color of Kimchi and the compound antioxidants can extend it＇s color from 7 days to more than 24 days; （4） 5%v SHUCAIXIAN solution treatment with compound preservatives and antioxidants can extend the shelf life of DongBei Kimchi from 3 days to more than 24 days.