摘要
以青菜为原料,人工接种乳酸菌发酵成酸菜,对酸菜进行以下保藏处理,包括防腐剂、巴氏杀菌、微波杀菌、冷藏、防腐剂+巴氏杀菌、防腐剂+微波杀菌和防腐剂+冷藏7种处理,研究几种指标在保藏期间的变化规律。结果表明:在贮藏过程中,7种处理的酸菜中亚硝酸盐含量均远远低于国家标准。其中,防腐剂+冷藏处理能够保持酸菜酸度和硬度,Vc含量下降较慢并有效控制了细菌的繁殖,感官评分最高,为最适合人工接种酸菜的保藏方式。
The varying pattern of preservative indexes of pickled Chinese cabbage fermented by artificial inoculated lactic acid bacteria and treated with antiseptic, pasteurization, microwave, refrigeration and their combination is detected in this paper. The results suggest that all treatment groups＂ nitrite content is much lower than that of the national standard. The acidity and rigidity of pickled Chinese cabbage treated with antiseptic ＋ refrigeration shows ideal result, the degradation speed of Vc is low, the bacterial reproduction is under effective control as well and shows high apparent quality and the sensory score is the highest, therefore, antiseptic ＋ refrigeration treatment is the optimal preservation method for artificial inoculated pickled Chinese cabbage.
出处
《中国调味品》
CAS
北大核心
2016年第9期57-61,共5页
China Condiment
基金
农业科技合作专项计划项目(2013-02)
黔科合院所创能([2012]4002)
黔科合条(X[2014]4001)
黔科合重大专项[(2013)6007]
黔农科院自主创新专项[字合(2014)016]
关键词
保藏方式
酸菜
品质
preservation methods
pickled Chinese cabbage
quality
