大头菜软包装保存试验研究

以咸大头菜半成品为原料,对保脆剂及抗氧化剂和防腐剂的种类与浓度、产品的pH、软包装方法等进行了综合试验。结果表明,选择腌制质量好、颜色浅的半成品,采用0.05%的CaCl2作为保脆剂,控制产品pH在4.5以下,不使用异VC-Na和焦亚硫酸钠等抗氧化剂,不添加苯甲酸钠、山梨酸钾,使大头菜半成品暴露在空气中的时间不超过30min,用0.08mm厚的PP膜真空包装,采用90℃的温度杀菌5min,可以使经过调味的大头菜产品的保质期达到180d以上。保存期内的产品变色轻,无长白、胀袋、软烂和发臭现象。

During the experiment the salted rutabag a (Brassica oleracea L.var.capitata L.)was used as the raw material with different kinds of brittleness ag ents,antioxidants,pH value and soft-packag e ways as the experimental factors.It showed that using the well-preserved lig ht-colored semi-final product as raw material ,0.05%CaCl 2 as brittleness ag ent ,controlling pH value below4.5,without adding sodium erythorbate,sodium pyrosulfite,sodium benzoate and potassium sorbale,exposing the semi-final product in the air within30minutes ,then vacuum packing with0.08mm PP film,sterilizing under 90℃for 5minutes ,after these the product could be well preserved for more than180days.