低盐西瓜翠泡菜生产工艺研究  

Study on the Production Process of Low Salt Watermelon Cui Kimchi

作　　者：张传军[1] 陈海云[2] 钟宝[1] 马龙[1] 

机构地区：[1]吉林农业科技学院食品工程学院,吉林132101 [2]吉林省城市建设学校,吉林132002

出　　处：《吉林农业科技学院学报》2016年第1期1-3,共3页Journal of Jilin Agricultural Science and Technology University

基　　金：吉林省高校酿造技术研究中心培育项目

摘　　要：通过对西瓜翠进行低盐腌制,确定最佳工艺程序与工艺参数。采用正交试验对泡菜中乳杆菌、食盐、白糖添加量及发酵温度进行优化。结果表明:乳杆菌添加量2m L/kg、食盐添加量7%、白糖添加量2%、发酵温度26℃时成品效果最佳,另亚硝酸盐含量远低于国家标准。In the article, by using low salt to pickle watermelon cui in order to get the optimum process and the technological parameters. By the method of Orthogonal Test to optimize the amount of lactic acid bacteria, salt, sugar in kimch and the fermentation temperature. The results showed that the effect of end productusion was the best when the amount of lactie acid bacteria was 2 ml/kg, the amount of salt was 7%, the amount of sugar was 2%, the fermentation temperature was 26 ℃, and the content of Nitrite was far lower than the national standard.

关 键 词：低盐 西瓜翠泡菜 生产工艺 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]