宁波雪菜泥池腌制技术研究与工艺优化  

Ningbo Salted Pickled Cabbage Mud Pool Technology Research and Process Optimization

作　　者：俞静芬 周红雷 尚海涛 陈曙颖 

机构地区：[1]宁波市农科院农产品加工研究所,浙江宁波315040 [2]宁波市鄞州益加益蔬菜专业合作社,浙江宁波315100

出　　处：《农产品加工》2016年第9期23-24,28,共3页Farm Products Processing

摘　　要：通过概述雪菜腌制和卤汁回收的工艺流程及操作要点,用正交设计的方法考察了雪菜腌制生产过程中3个重要因素,即食盐添加量、腌制时间及腌制温度对产品品质的影响。结果表明,雪菜腌制的最佳工艺参数为腌制时间90 d,食盐添加量15%,常温腌制。This paper introduces the technological process and operation points and recycling of pickled potherb mustard sauce,with the method of orthogonal design examines the pickled cabbage pickled in the production process of three important factors, salt added content, pickling time and pickling temperature effect on the quality of products. Orthogonal experiment results show that the potherb mustard pickling process,the optimal process parameters for curing time for 90 d,salt amount15%,curing temperature to room temperature.

关 键 词：雪菜 泥池腌制 卤汁回收 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]