CAJ | 학술논문

对低盐发酵黄塘头菜的加工工艺条件进行探讨，结果表明使用VC （0.4%）和柠檬酸（0.2%）护色，0.10%的CaCl2作保脆剂效果较好；低盐发酵黄塘头菜的最适工艺参数是食盐4%，发酵温度25℃，发酵时间7 d，加糖量7%；最佳的杀菌方式是添加0.05%苯甲酸钠和0.03%山梨酸钾，在85℃条件下杀菌15 min。
대저염발효황당두채적가공공예조건진행탐토，결과표명사용VC （0.4%）화저몽산（0.2%）호색，0.10%적CaCl2작보취제효과교호；저염발효황당두채적최괄공예삼수시식염4%，발효온도25℃，발효시간7 d，가당량7%；최가적살균방식시첨가0.05%분갑산납화0.03%산리산갑，재85℃조건하살균15 min。
The optimization of low-salt fermentation conditions of pickled Huangtang mustard tuber are discussed in the paper, the result shows that: using VC (0.4%) and citric acid (0.2%) to nurse color, 0.10% CaCl2 to keep brittleness, the pickled Huangtang mustard tuber had good sensory quality. The optimization of low-salt fermentation conditions are 4% salt, fermentation temperature 25 ℃, 7% sugar, and fermentation time 7 d. The best sterilization method is adding sodium benzoate 0.05%and potassium sorbic acid 0.03%combined with pasteurization of 85℃/15 min.