| 榨菜一次性腌制工艺的研究 |
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| 引用本文： | 阴文娅,郑卫东.榨菜一次性腌制工艺的研究[J].现代预防医学,1998,25(3):368-372. |
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| 作者姓名： | 阴文娅 郑卫东 |
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| 作者单位： | 华西医科大学公共卫生学院营养与食品卫生教研室!成都，610041(阴文娅)，四川省产品质量监督检验所!成都，610031(郑卫东)，西南农业大学食品科学学院!重庆，400038(曾凡坤，吴永娴) |
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| 摘 要： | 试验采用将机械脱水后的菜丝一次加盐，直接装入塑料复合袋中完成后熟转化的新工艺。系统研究不同处理组合的榨菜在后熟过程中主要理化指标的变化，为新工艺榨菜腌制原理的研究提供依据。同时对产品进行感官评分以确定最佳工艺参数。研究提示：新工艺的最佳工艺参数是干燥率35％（此干燥率将产品水分控制在75％），加盐量6％，抽真空度0.091mPa。
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| 关 键 词： | 榨菜 新工艺 机械脱水 |
STUDIES ON THE PROCESSING TECHNOLOGY OF TSATSAI BY PICKLING ONCE |
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| YinWenya.STUDIES ON THE PROCESSING TECHNOLOGY OF TSATSAI BY PICKLING ONCE[J].Modern Preventive Medicine,1998,25(3):368-372. |
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| Authors: | YinWenya |
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| Abstract: | A study was undertaken to innovate the pickling technology of tsatsai. The new technology was that the raw material treated by mechanical dehydration and pickling once was aged in plastic composite sack. The main physicochemical indexes of tsatsai during aging were analyzed, the new processing technology and parameter were determined. The optimum technological condition was as follows: dehydration rate 35%, adding 6 g table salt per 100g mustard slivers, vacuum degree 0.091 mPa. |
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| Keywords: | Tsatsai New technology Mechanical dehydration |
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