摘要
对川北地区的传统浆水菜的贮存条件进行了初步探究,通过测定浆水菜的总酸、pH值、菌落总数,结合感官评定结果,确定其较佳的贮存条件。结果表明:传统发酵浆水菜产品选用袋装,加入0.05%山梨酸钾,4℃保藏,可贮存3个月以上,且品质变化较小,贮存效果较佳。
This paper is mainly about the preliminary study on the storage conditions of traditional fermented serofluid dishes in northern Sichuan. Through measuring the total acid, pH value,the total number of colony and combination with the sensory evaluation results to determine its better storage conditions. The results show that the traditional fermented serofluid dishes are bagged with 0. 05% potassium sorbate and being preserved at 4 ℃, which could be stored for more than 3 months, and the quality change is less, the storage effect is better.
出处
《中国调味品》
北大核心
2017年第11期53-56,共4页
China Condiment
关键词
浆水菜
贮存条件
初步研究
serofluid dishes
storage conditions
preliminary study
