CAJ | 학술논문

对辛辣风味芥菜的传统加工工艺进行了改进.得出芥菜生产的工艺路线及最佳工艺参数为：芥菜切丝并护色（护色液pH值为4.0）30 min,90℃漂烫2~4 s,在60℃保温6 h,添加Vc量为1.0 mg/g.热烫处理、保温控制、低盐配料、Vc添加量是保证产品质量的关键.
대신랄풍미개채적전통가공공예진행료개진.득출개채생산적공예로선급최가공예삼수위：개채절사병호색（호색액pH치위4.0）30 min,90℃표탕2~4 s,재60℃보온6 h,첨가Vc량위1.0 mg/g.열탕처리、보온공제、저염배료、Vc첨가량시보증산품질량적관건.
Traditional technology of mustard was improved.The study showed that the optimal condition of technology of spicy mustard were as follows:mustards were cut into shreds which were color-protected in pH 4 solution for 30 minutes and blanched 2~4 s at 90 ℃,then put into water at 60 ℃for 6 h.And the addition of vitamin C is 1.0 mg/g.Blanching treatment,heat controlling,low-salt ingredients and addition of vitamin C is the key of products quality.