白芥子味泡菜加工工艺研究  

Study on Processing Technology of Sinalbin Flavor Pickles

作　　者：朱博 孙睿[1] 艾麦提.巴热提 

机构地区：[1]新疆农业职业技术学院,新疆昌吉831100

出　　处：《现代食品》2017年第18期96-98,共3页Modern Food

基　　金：新疆农业大学职业技术学院大学生创新项目基金(编号:201710758221)

摘　　要：本文以白菜、白芥子为主原料,用辣椒粉、食盐等为副料,以泡菜的感官作为主要的评定指标,通过单因素试验确定发酵时间,以及白芥子含量和食盐含量对泡菜综合品质的影响。最后确定泡菜的最佳配方为自然发酵的时间为4 d,白芥子的用量1.5%,食盐的用量2.5%,辣椒粉的用量3%,从而可得到酸甜可口,颜色及香味宜人,具有开发价值的产品。With Chinese cabbage and white mustard as the main raw materials, chili powder, salt and other auxiliary materials are used. The effects of fermentation time, the content of white mustard and the content of salt on the comprehensive quality of pickled vegetables were determined by using the sensory of sauerkraut as the main evaluation index. Finally, to determine the best formula for natural pickled cabbage found time 4 d, amount of white mustard 1.5%, amount of salt 2.5%, the amount of pepper powder 3%, which can be sweet and sour taste, color and aroma and pleasant, with the development of the value of the product.

关 键 词：白芥子 自然发酵 泡菜 工艺 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]