| 摘要: |
| 对酸甘蓝罐头加工中含酸量变化及产品感官质量的分析表明:酸甘蓝发酵适宜的盐浓度为20 g /L,温度为15～20℃;在15℃下经6 d发酵或20℃下经4 d发酵后,制成罐头于沸水中杀菌10min,制品质量较好。 |
| 关键词: 酸甘蓝罐头，发酵条件，加工技术 |
| DOI： |
| 分类号:TS295.7 |
| 基金项目: |
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| Studies on the Processing Technology of Canned Sour Cabbage |
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| Abstract: |
| By determining the acid change and evaluating the appearance quality of
canned sour cabbage product, the results show that the optimal salt concentration is 2
percent and the fermentation temperature is 15～20℃.The product quality is better after six days of fermentation at 15℃ or four days at 20℃, and then pasteurized for 10
minutes in boiling water. |
| Key words: canned sour cabbage,fermentation conditions,processing technology |
