延長泡菜和酸菜保質(zhì)期的研究

頁數(shù) 5 字數(shù) 3652

摘要　探討了真空包裝、低溫、加熱殺菌等方法對保持泡菜、酸菜固有優(yōu)良品質(zhì)的影響。試驗結(jié)果表明，加熱殺菌不適宜泡菜、酸菜的貯藏，抽真空包裝結(jié)合冷藏是保存泡菜、酸菜的最佳工藝。研究結(jié)果對泡菜、酸菜加工、貯藏、銷售及食用安全性有一定的參考價值。

關(guān)鍵詞　泡菜和酸菜,保質(zhì)期

ABSTRACT　The experiments inquired into the influences of vacuum package, low temperature storage and thermal sterilization etc. on keeping the inherent fine quality of pickled vegetables. The results showed that thermal sterilization was unsuitable to the storage of pickled vegetables and vacuum package combined with low temperature storage was the optimum method process. This paper will be useful to the processing, storage, marketing and eating safety of pickled vegetables.
Key words　pickled vegetables, shelf life
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