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Position: Home > Articles > Influence of Fermentation Time on the Quality of Pickled Pig’s Ear MEAT RESEARCH 2008 (12) 31-33,43

发酵时间对泡猪耳朵品质的影响

作  者:
李红民;陈韬;蔡文颖
单  位:
云南农业大学食品科技学院
关键词:
猪耳;发酵时间;品质
摘  要:
本试验以猪耳朵为原料,以四川泡菜的传统工艺进行加工泡猪耳朵,研究了加工过程中发酵时间对产品品质的影响。结果表明:发酵时间为23~35h时,产品可获得理想的pH值(3.4-3.6)和感官评分;经过真空包装和100℃加热杀菌,产品贮藏期可以达到30天以上。发酵时间对泡猪耳的风味影响显著(p<0.05),但对产品储藏期没有影响。
译  名:
Influence of Fermentation Time on the Quality of Pickled Pig’s Ear
作  者:
LI Hongmin,CHEN Tao, CAI Wenying (College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201)
关键词:
pig’s ear; fermentation time; quality
摘  要:
Pig’s ears were processed with traditional craft of pickles in Sichuan Province and the influence of the fermentation time on product quality was studied. The result indicates that the products had satisfactory pH value(3.4~3.6) and sensory evaluation when fermented for 23~35h.The shelf life of product surpassed 30 days after vacuum packaged and the sterilized at 100℃.The fermentation time significantly affected the flavor of the pickled the pickled pig’s ear, but it did not affect the shelf life of the products.

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