摘要
以萝卜为原料,进行酱菜制作,重点研究酱腌菜加工工艺条件对其保藏品质的影响,并确定了酱腌菜的最佳工艺。结果表明,不同防腐剂,酱腌菜水分含量以及杀菌温度、杀菌时间都不同程度地影响酱腌菜的保藏品质;采用天然生物防腐剂乳酸链球菌素与纳他霉素复配,可有效提高酱腌菜保藏性能;酱腌菜加工最佳工艺条件为乳酸链球菌素(200mg/kg)+纳他霉素(150mg/kg),控制酱腌菜水分含量为80%,杀菌温度85℃,杀菌时间15min。
The influences of different processing conditions on pickle made by radish were researched. The optimum processing conditions of pickle were determined. It was shown that different preservatives, water content, pasteurization temperature and time had affected quality of pickle to some degree, nisin and natamycin could improve storing characteristics of pickle. The optimum process conditions of pickle were： 200 mg/kg nisin＋150 mg/kg natamycin, 80% water content, pasteurization temperature 85 ℃, pasteurization time 15 min.
出处
《食品科技》
CAS
北大核心
2008年第9期44-47,共4页
Food Science and Technology
基金
陕西科技大学B类科研团体项目(SUST-B04)
