| 新型调味品——腌雪菜汁的研制 |
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| 引用本文： | 杨性民,祝建龙. 新型调味品——腌雪菜汁的研制[J]. 浙江万里学院学报, 1999, 12(3): 13-15 |
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| 作者姓名： | 杨性民 祝建龙 |
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| 作者单位： | [1]浙江万里学院，宁波315101 [2]宁波引发绿色食品有限公司315040 |
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| 摘 要： | 腌雪菜汁是用雪里蕻咸菜经粉碎、压榨、澄清、调味、中空纤维膜超滤、灭菌而成的一种新型调味品。腌菜的成熟度、膜分离技术、抗氧化剂使用、杀菌温度及时间是决定产品质量、风味的重要因素。研究确定最佳工艺技术为：用腌制三个月以上的雪菜为原料，经糟碎、中空纤维膜超滤，添加抗氧化剂，在80℃温度条件下灭菌15min。
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| 关 键 词： | 调味品 腌雪菜汁 抗氧化剂 膜分离技术 雪里蕻咸菜 宁波市 |
New Type of Condiment-Research on the Juice of Salted Potherb Mustard |
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| Yang Xingming. New Type of Condiment-Research on the Juice of Salted Potherb Mustard[J]. Journal of Zhejiang Wanli University, 1999, 12(3): 13-15 |
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| Authors: | Yang Xingming |
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| Abstract: | The juice of salted potherb mustard is a new type of condiment which is made from salted potherb mustard smashed, squeezed, clarified, added in some condiment, filtered by hollow fiber membrance and got rid of germs.The paramount factors to ensure the flavor and quality of the juice are as follows: the extent of ripeness of the potherb mustard, the use of anti-oxidizer, membrance separation technology,temperature and the length of time for getting rid of germs. Results show that the best technology for the salted juice is to use three months salted potherb mustard as raw material, smashed and added in antioxidizer, put in 80 centigrade for 15 minutes for getting rid of germs. |
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| Keywords: | salted potherb mustard membrance separation technology new type of condiment |
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