摘要
以榨菜保鲜与低盐化的关系为依据,阐述了低盐化榨菜生产原理,即通过渗透压的作用、有机酸的作用、植物抗菌素和防腐剂的作用以及加热灭菌等的联合作用,以达到低盐化榨菜生产并保证质量的目的。同时介绍了低盐化小袋装榨菜加工、保鲜、贮藏技术。
This paper, based on the relationship between tsatsai fresh keeping and low-salting, illustrated the principle of low-salted tsatsai, which combined the function of osmosis, organic acid, plant antibiotic, antiseptic and thermal sterilization, with an attempt to the qualitative production of low salt tsatsai. The whole process concerning technique of small-package, fresh-keeping, and storage were also summarized accordingly.
出处
《中国酿造》
CAS
北大核心
2004年第5期4-6,共3页
China Brewing
关键词
低盐化
渗透压
保鲜技术
low-salted
osmosis pressure
fresh-keeping technology
