风味萝卜泡菜发酵工艺  

The Fermentation Process of Flavored Radish Kimchi

作　　者：张郁松 ZHANG Yusong(Equipment College,Xi’an Armed Police Engineering University,Xi’an 710086)

机构地区：[1]西安武警工程大学装备学院,西安710086

出　　处：《食品工业》2024年第4期44-46,共3页The Food Industry

基　　金：国家自然基金青年基金(项目批准号:31701562)。

摘　　要：为研究萝卜泡菜的发酵工艺,以白萝卜为主料,以感官评价为指标,通过单因素试验和正交试验优化萝卜泡菜发酵工艺。结果表明,食盐添加量6%、白砂糖添加量5%、发酵温度28℃、发酵时间7 d时,所得泡菜爽口鲜脆、酸甜咸味适宜、泡菜香味浓郁。To study the fermentation process of radish kimchi,white radish is used as the main ingredient,and sensory evaluation is used as the indicator.The fermentation process of radish kimchi is optimized through single factor experiment and orthogonal experiment.The results show that when the addition of salt is 6%,the addition of white sugar is 5%,the fermentation temperature is 28℃,and the fermentation time is 7 d,the resulting product is refreshing and crisp,with a suitable sour,sweet,and salty taste,and a rich aroma of kimchi.

关 键 词：萝卜 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]