草石蚕泡菜罐头的研制  

Studies on the Pickled Vegetable Can of Chinese Artichoke

作　　者：任亚梅[1] 刘兴华[1] 罗安伟[1] 袁春龙[2] 李敏[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100 [2]西北农林科技大学葡萄酒学院,杨凌712100

出　　处：《中国食品学报》2007年第1期120-124,共5页Journal of Chinese Institute Of Food Science and Technology

摘　　要：以草石蚕为试材,对其泡菜罐头的工艺参数进行了研究。草石蚕经清洗、碱液去皮后,在85℃水中热烫5min,再用0.2%NaHSO3溶液护色1h,可防止碱液去皮后的褐变。通过L16(45)正交试验得出最佳的发酵液配比为:6%食盐、1.5%白砂糖、1.0%柠檬酸和0.3%CaCl2。调料包组成为:八角、陈皮、花椒、小茴香、胡椒各1.5g。将草石蚕和调料包放入盛有发酵液的泡菜坛中发酵9～12d,取草石蚕200g和调配的汤汁30mL,装入PE/PET复合薄膜袋,抽真空热封后,80℃杀菌15min,即可得到风味较佳的草石蚕泡菜罐头。Using Chinese artichoke, the technological parameter of Chinese artichoke pickled vegetable can be studied in this paper. The results showed that the Chinese artichoke was cleaned, peeled with NaOH solution. Put it in 85 ℃ water for 5 minutes, then protect the color 1 hour with 0.2% aqua of NaHSO3. By L16 （4^5） test, the best proportion of fermentable solution is 6% salt, 1.5% sucrose, 1.0% citric acid and 0.3% CaCl2. The seasoning package composed of aniseed 1.5 g, dried orange peel 1.5 g, Chinese prickly ash 1.5 g, pepper 1.5 g, putting the package and Chinese artichoke into the pickle jar to ferment 9-12 days; mixing the soup solution 30 mL with Chinese artichoke 200 g and pack with PE/ PET film bag. After pulling out the vacuum and hot seal, in the condition of 80 ℃, sterilizing for 15 minutes, Chinese artichoke pickled vegetable with better flavor was produced.

关 键 词：草石蚕 罐头 泡菜 发酵 

分 类 号：TS295.7[轻工技术与工程—农产品加工及贮藏工程]