| 韩国泡菜的生产工艺及质量控制 |
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| 引用本文： | 李鹏,孙京新,王存堂,王凤舞.韩国泡菜的生产工艺及质量控制[J].农产品加工．学刊,2008(7). |
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| 作者姓名： | 李鹏 孙京新 王存堂 王凤舞 |
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| 作者单位： | 1. 青岛农业大学食品科学与工程学院,山东,青岛,266109
2. 齐齐哈尔大学生命科学与工程学院,黑龙江,齐齐哈尔,161006 |
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| 摘 要： | 研究了韩国泡菜生产CaCl2的添加量、糖添加量和不同食盐水浓度对泡菜品质的影响。对不同辅料添加量所生产的泡菜分别进行了感观评定。通过正交试验,筛选出生产韩国泡菜的最佳方案,同时进行了感观评定、微生物指标和理化指标测定。结果表明,韩国泡菜生产的最佳处理方案为:CaCl2添加量为0.10%,盐水质量分数为8%,发酵时间8d,糖的质量分数为10%,经分析测定,所得产品各项指标均符合出口要求。
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| 关 键 词： | 泡菜 白菜 生产工艺 质量控制 |
Processing Technology and Quality Control of Kimchi |
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| Li Peng,Sun Jingxin,Wang Cuntang,Wang Fengwu.Processing Technology and Quality Control of Kimchi[J].Nongchanpin Jlagong.Xuekan,2008(7). |
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| Authors: | Li Peng Sun Jingxin Wang Cuntang Wang Fengwu |
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| Abstract: | The effects of adding different density CaCl2,sugar and salt to kimchi was studied in this paper. Sensory evaluation was studied through the kimchi produced by the different process. By the orthogonal experiment,the best production factors were selected. Sensory evaluation,microbial indicators and physical and chemical indices were analyzed on the kimchi. The results showed the best processing technology was the CaCl2 0.10%,salt water density 8%,fermentation time 8 days,sugar density 10%. |
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| Keywords: | kimchi-cabbage sensory evaluation processing technology quality control |
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