摘要
对低盐发酵黄塘头菜的加工工艺条件进行探讨,结果表明使用VC(0.4%)和柠檬酸(0.2%)护色,0.10%的CaCl2作保脆剂效果较好;低盐发酵黄塘头菜的最适工艺参数是食盐4%,发酵温度25℃,发酵时间7 d,加糖量7%;最佳的杀菌方式是添加0.05%苯甲酸钠和0.03%山梨酸钾,在85℃条件下杀菌15 min。
The optimization of low-salt fermentation conditions of pickled Huangtang mustard tuber are discussed in the paper, the result shows that： using VC （0.4%） and citric acid （0.2%） to nurse color, 0.10% CaCl2 to keep brittleness, the pickled Huangtang mustard tuber had good sensory quality. The optimization of low-salt fermentation conditions are 4% salt, fermentation temperature 25 ℃, 7% sugar, and fermentation time 7 d. The best sterilization method is adding sodium benzoate 0.05%and potassium sorbic acid 0.03%combined with pasteurization of 85℃/15 min.
出处
《农产品加工（下）》
2014年第1期35-38,共4页
Farm Products Processing
基金
广东省科技计划项目(120007)
广东省教育部产学研结合项目(2012B091100064)
关键词
低盐
发酵
头菜
low-salt
fermentation
mustard tuber
