摘要
对眉山地区冲菜传统制作工艺进行研究,分析不同工艺条件对冲菜发酵品质的影响,通过测定其中的总酸和pH值,结合感官评定结果,确定较佳发酵工艺条件。结果表明:采用4层纱布封口,发酵时间为96 h,发酵温度为26℃时发酵效果较好。
This paper analyzed the effects of different process conditions on the fermentation quality of Chongcai through the traditional production process experiment of Chongcai in Meishan area.The better conditions of fermentation process were determined through determination of the total acids and pH values of Chongcai with the sensory evaluation results.The results showed that the fermentation state was better when the beaker mouth was covered by four-flayer gauze,the fermentation time was 96 h and the fermentation temperature was 26℃.
作者
古明亮
田茂林
马富生
GU Ming-liang;TIAN Mao-lin;MA Fu-sheng(Sichuan Maohua Food Co.,Ltd.,Meishan 620038,Sichuan,China;Guizhou Shanyu Ecological Food Co.,Ltd.,Chishui 564700,Guizhou,China;Market Supervision Commission of Chishui Municipality,Chishui 564700,Guizhou,China)
出处
《江苏调味副食品》
2019年第1期24-27,共4页
Jiangsu Condiment and Subsidiary Food
关键词
冲菜
发酵
工艺条件
Chongcai
fermentation
process conditions