眉山地区冲菜传统发酵工艺研究

Study on the Traditional Fermentation Process of Chongcai in Meishan Area

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℃.