摘要
本文以各种蔬菜为原料，通过对几种发酵方式的比较，确定了陈泡菜水加自然发酵方法适合于工业化大批量生产。加入２～４％的食盐，８～１２％的白砂糖，在２５－３０℃条件下发酵有利于提高发酵速度，８５℃／３０分钟为最佳杀菌条件。该实验有较好的重复性，对工厂生产有指导意义。
This paper compared with several ways of yeastiness, determined the yeasty method using old pickle to add matural water,which suits large quantity of production in industrialization.If the yeasty vegetables added the 2- 4% table salt and 8-12% white granulated sugar at 25- 30℃,the speed of yeastness could be increased.The best disinfectional condition was 85℃ for 30 minutes.The accuracy of the experiment was good,it is a guidance for production in factory.
出处
《宁夏农学院学报》
1996年第1期32-34,共3页
Journal of Ningxia Agricultural College
关键词
泡菜
工厂化生产
发酵工艺
pickle
technique of production of industrialization
