摘要
探讨了盐度、酸度、杀菌条件及包装材质对酸菜风味包保存期品质的影响,结果表明盐度及酸度高有利于酸菜风味包的保存,调整酸菜风味包盐度为7%,酸度(总酸)为1.0%,采用铝箔膜进行抽真空包装,杀菌条件85℃,15 min,保存实验6周,酸菜风味包仍能保持较好的色泽及脆度,且风味变化较小。
Discusses the salinity,acidity,sterilization condition and packing material to the quality of sauerkraut flavor packets during storage life,the result shows that the influence of high salinity and acidity conducive to the preservation of the sauerkraut flavor packets,adjust the salinity to 7 %,acidity（total acid） to 1.0 %,sterilization condition to 85 ℃,15 min,and vacuum packaging with aluminum sheets,save experimental for six weeks,sauerkraut flavor packets can still maintain the good color and brittleness,and small flavor changes.
出处
《食品研究与开发》
CAS
北大核心
2011年第8期53-55,共3页
Food Research and Development
关键词
酸菜
保存期
颜色
脆度
风味
sauerkraut
storage life
color
brittleness
flavor
