作　　者： ; ; ; (叶远平）;

机构地区： 华中农业大学食品科学技术学院

出　　处： 《中国调味品》 2007年第6期32-35,共4页

摘　　要： 主要分析了不同时间段内兰溪小萝卜在传统工厂腌制过程中pH值,可溶性固性物,盐度,亚硝酸盐含量,水份含量及风味的变化,分析其品质变化的原因。研究表明兰溪小萝卜的传统工厂腌制过程的变色和软化问题主要发生在腌制初期,即翻池前,同时环境温度对腌制小萝卜的品质影响也很大,环境温度高,小萝卜腌制成熟快,环境温度低,成熟慢,环境温度的波动对腌制池中小萝卜的品质影响很大,因此为提高小萝卜的后期保藏价值,其前期腌制工艺很重要,环境温度也应该加以控制。 This paper analyzed the change of pH Value, dissolubility inherence, salinity, nitrite, moisture and flavor during tradition factory processing in different time, and introduced the reasons why the quality of small radish of lanxi changed. The results showed that the color changed and intenerate mostly happed in the beginning of processing, that is before turn over the pond. Beside, the effect of circumstance temperature is great to small radish of lanxi, the higher circumstance temperature the more quickly maturate of small radish ,and the lower circumstance temperature the slower maturate . The fluctuated of circumstance temperature greatly affect the quality of small radish, So in order to advance the preserve of small radish, the processing technics is very important , and the circumstance temperature should be controlled too.

关 键 词： 兰溪小萝卜 腌制 温度 变化

领　　域： [轻工技术与工程] [轻工技术与工程]