真空包装萝卜缨泡菜保鲜液最佳配方研究

Study on the Optimum Formula about the Preservation Solution of Vacuum-packed Pickled Stems and Leaves of Radish

将萝卜缨加工成酸泡菜,为了对其进行防腐保鲜,采用真空包装配合保鲜液的复合技术。保鲜液所用的食品添加剂为：苯甲酸钠、焦亚硫酸钠和乙二胺四乙酸二钠（即：EDTA-二钠）。将它们进行复配,筛选和优化最佳保鲜液配方。结果表明：以生产1 kg产品（萝卜缨泡菜80%、保鲜液20%）计,最佳保鲜液配方为,苯甲酸钠0.25 g、焦亚硫酸钠0.025 g、EDTA-二钠0.062 5 g、冷开水200 g。按此配方并配合真空包装,产品在室温存放180 d,气味芳香、乳酸味浓郁、色泽淡黄怡人、质地脆嫩爽口、不变质不胀袋、微生物指标符合SB/T 10439-2007《酱腌菜》的要求,此防腐保鲜效果比不加保鲜液、普通包装后室温存放或低温冷藏（5℃～10℃）的对照组明显更好。

The pickle was prodecd by using the stems and leaves of radish,to keep it fresh,the preservation solution and vacuum-packing technology were used. The preservation solution includes sodium benzoate,sodium metabisulfite and ethylenediamine tetraacetic acid disodium. The optimum formula about the preservation solution had been studied. The results showed：the optimum formula of 0.25 g sodium benzoate,0.025 g sodium metabisulfite,0.062 5 g ethylenediamine tetraacetic acid disodium and 200 g cold boiled water. According to this formula and cooperating with the vacuum-packaging,the products was not bad and the bag was not bulged,while the products′s smell was sweet,the lactic acid flavor was rich,the color was yellow and pleasant,the texture was crisp and refreshing,the amount of microbes meeted the requirements of the standard of SB/T 10439-2007,after stored 180 days under the common condition. The preservation effect was obviously better than that storaged under the coumon condition or the low temperature（5 ℃-10 ℃）after common-packaged and without the preservation solution.