作　　者： ;

机构地区： 韩山师范学院生物系

出　　处： 《食品工业科技》 2006年第3期153-155,共3页

摘　　要： 以包心芥菜和胡萝卜为原料,两者比为3∶2,添加当归制得泡菜,采用正交实验,得出最佳工艺条件为:当归量3%,盐浓度4%,糖浓度2%,接种量3%,发酵温度30℃,发酵时间4d。根据此条件可开发出集当归和泡菜营养保健价值于一身的,且色、香、味俱佳的新型药膳保健食品。 Taking Brassica juncea var. capitata Hort and Daucus carota var. sativus Hoffm Deutschl as the raw materials in a ratio of 3：2, the pickle with Angelica sir, ensis （Oliv.） Diels flavor was produced. The processing conditions were optimized by orthogonal tests and the optimal processing conditions were： Angelica sirtensis （Oliv.） Diels 3%, salt 4%, sugar 2%, inoculum size 3%, fermentation temperature 30℃ and fermentation time 4 days. The pickle processed by this technique was nutritional and healthy, and it was also excellent in colour, fragrance and taste. So a new type of functional food was developed by this technique.

关 键 词： 当归 泡菜 乳酸菌 发酵 药膳 保健食品

领　　域： [轻工技术与工程] [轻工技术与工程]