期刊论文

中文

食品工业科技

1002-0306

2003

24

12

24-26

10.3969/j.issn.1002-0306.2003.12.020

科技部星火计划

本校为第一机构

以咸大头菜半成品为原料，对保脆剂及抗氧化剂和防腐剂的种类与浓度、产品的pH、软包装方法等进行了综合试验。结果表明，选择腌制质量好、颜色浅的半成品，采用0.05%的CaCl_2作为保脆剂，控制产品pH在4.5以下，不使用异V_C-Na和焦亚硫酸钠等抗氧化剂，不添加苯甲酸钠、山梨酸钾，使大头菜半成品暴露在空气中的时间不超过30min，用0.08mm厚在PP膜真空包装，采用90℃的温度杀菌5min，可以使经过调味的大头菜产品的保质期达到180d以上。保存期内的产品变色轻，无长白、胀袋、软烂和发臭现象。

During the experiment the salted rutabag a (Brassica oleracea L.var.capitata L.)was used as the raw material with different kinds of brittleness ag ents,antioxidants,pH value and soft-packag e ways as the experimental factors.It showed that using the well-preserved lig ht-colored semi-final product as raw material ,0.05%CaCl 2 as brittleness ag ent ,controlling pH value below4.5,without adding sodium erythorbate,sodium pyrosulfite,sodium benzoate and potassium sorbale,exposing the semi-final product in the air within30minutes ,then vacuum packi...