不同盐度和腌制时间对雪菜的影响  

Effect of Different Salinity and Pickling Time on Potherb Mustard

作　　者：任锡亮 高天一 莫旺成 王洁 孟秋峰 REN Xiliang;GAO Tianyi;MO Wangcheng;WANG Jie;MENG Qiufeng(Ningbo Academy of Agricultural Sciences,Ningbo 315040,China;Cixi City Vegetable Development Co.,Ltd.,Cixi 315326,China)

机构地区：[1]宁波市农业科学研究院,浙江宁波315040 [2]慈溪市蔬菜开发有限公司,浙江慈溪315326

出　　处：《中国果菜》2023年第10期25-28,共4页China Fruit & Vegetable

基　　金：科技创新2025现代种业重大专项(2019B10019);慈溪市科技项目(CN2020002)。

摘　　要：以‘稻草芥’和‘甬雪9号’为试验材料,开展加工青雪菜试验。试验结果表明,加工青雪菜应选择叶柄绿的品种,采用10%的盐度,腌制24~30 h为宜;并于-20℃速冻后分别贮藏30 d和45 d,雪菜的品质差别不显著,产品色泽绿,亚硝酸盐含量远低于国家食品质量安全标准。本研究可为雪菜浅加工提供科学参考。Experiments on processing green snow vegetables were conducted using ‘Daocaojie’ and ‘Yongxue No.9’ as experimental materials.The experimental results indicated that the variety with green petioles should be selected for processing green snow cabbage,and it was advisable to marinate at 10%salinity for 24-30 hours.After being frozen at 20℃for 30 d and stored for 45 d,there was no significant difference in the quality of lightly processed snow vegetables.The product had a green color and a much lower nitrite content than the national food quality and safety standards.This study can provide scientific reference for shallow processing of snow vegetables.

关 键 词：雪菜 亚硝酸盐 浅发酵 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]