摘要
通过对西瓜翠进行低盐腌制,确定最佳工艺程序与工艺参数。采用正交试验对泡菜中乳杆菌、食盐、白糖添加量及发酵温度进行优化。结果表明:乳杆菌添加量2m L/kg、食盐添加量7%、白糖添加量2%、发酵温度26℃时成品效果最佳,另亚硝酸盐含量远低于国家标准。
In the article, by using low salt to pickle watermelon cui in order to get the optimum process and the technological parameters. By the method of Orthogonal Test to optimize the amount of lactic acid bacteria, salt, sugar in kimch and the fermentation temperature. The results showed that the effect of end productusion was the best when the amount of lactie acid bacteria was 2 ml/kg, the amount of salt was 7%, the amount of sugar was 2%, the fermentation temperature was 26 ℃, and the content of Nitrite was far lower than the national standard.
出处
《吉林农业科技学院学报》
2016年第1期1-3,共3页
Journal of Jilin Agricultural Science and Technology University
基金
吉林省高校酿造技术研究中心培育项目
关键词
低盐
西瓜翠泡菜
生产工艺
low salt
watermelon cui kimchi
production process
