摘要
以温州特色蔬菜青蔓(俗称盘菜)、花椰菜(俗称花菜)、牛心球菜、白小萝卜为原料。清洗、整理、经热风亚脱水,平均重量比30%～40%,盐渍揉制用盐量1.5%～2.0%,纯菌接种短乳杆菌(lactobacillusbrevis),生产种子液量比1.5%～2.5%,发酵管理3～5d/25℃,pH3.4～3.9,终止发酵,真空包装,巴氏杀菌条件75～85℃/20～25min,速冷却至室温。克服了传统特色蔬菜制品温州盘菜生货架期短、品质不稳定、难以工业化生产和商品化通道等困难,保留了传统温州盘菜的酸甜可口、质地脆爽。
Fermentation of Wenzhou Charateristic Vegetables such as pancai, cauliflower, cabbage,radish was studied. Experiment procedure and result were as follows：washing,pretreating,dehydrating to a massratio of 30%-40% ,1.5%-2.0% salimizing salt,inoculating lactobacillusbrevis, 1.5% - 2.0% formentation ageng, formentation for 3 - 5 days at 25℃, terminate formentation at pH 3.4 - 3.9, vacuum packing, sterilizing for 20 - 25min at 75 - 85℃ and cool to room temperature quickly. The study sloves the problem of short shelf-time, unstabile quality and hard to realize industrialized produce, It keeps good taste and quality of traditional wenzhou pancai pickles.
出处
《中国调味品》
CAS
北大核心
2007年第9期51-53,71,共4页
China Condiment
关键词
热风亚脱水
低盐渍
臭氧水灭菌
dehydration low salinity ozone water sterilization
