文档介绍：年第卷第期
中国酿造
经验交流 286 141
不同的灭菌处理方式对酱腌菜品质的影响
陈建保,李晓波
诿晒盼诶疾觳贾耙笛г号┭в肼砹迨砉こ滔担诿晒盼诶疾觳
摘要:该实验通过超高压灭菌和热灭菌两种灭菌方法处理酱腌菜后,对在恒温贮藏 d
O59 窍跛嵫蔚暮课. 痩被崽:课狾. 痩 g
423glOOg114x104CFUg70O799loogNN398glOOg
O24痩乖呛课. g13x105CFUg50
与热灭菌处理相比延缓了酱腌菜的腐败变质速度,延长了保质期。
关键词:超高压:热灭菌;酱腌菜;品质
中图分类号: A文章编号:—一—
甶
Effects ofdifferent sterilization the quality ofpickled vegetable
JianbaoLI
(Department ofAgriculture andPotato Ulanqab College,Ulanqab 01200china)
AbstractPickledvegetable was treated ultra 曲一 sterilization and sterilization 甎 the condition
℃ for 瑃 physicochemical indicatorssensory and microbiological the pickled vegetable
conductedAsa resultforthe ultra — treated vegetablesthetotal content was O59痩瑃 nitrite content was 296唬 g
amino 仃 content was 025痩 greducingsugar content was 423 瑃 total plate count was 114x104CFUgsensory
score was 70Forthe sterilization treated pickled vegetablesthetotal content was 079 瑃 nitrite content was 398 琣
content was O24 greducingsugar content was 瑃 plate count was CFUgsensory score was
. the determination pared the sterilization treatmentultra-high sterilization treatment delayed the pickles —
rioration rateprolongedthe shelf .
Key 簎· ; 籶籷
酱腌菜是以新鲜蔬菜为主要原料,经淘洗、腌制、脱 1
盐、切分、调味、分装、密封、杀菌等工序,采用不同腌渍工材料与试剂
艺制作而成的各种蔬菜制品的总称。酱腌菜具有鲜甜脆 111
嫩或咸鲜辛辣等独特香味,且具有一定的营养价值,成为经过加工和真空包装后的苤蓝酱腌菜成品。
人们日常生活中不可缺少的调味副食品。酱腌菜是腌菜 112
和酱菜等的总称,在我国制作的历史甚为悠久。酱腌菜产硝酸银治龃:天津