摘要
对影响贵州启蒙酸菜包装保质工艺的灭菌时间和贮藏时间这2个因素进行双向分组(组有重复)完全随机设计试验。通过感官评定,初步确定启蒙酸菜的最佳保质工艺。试验表明,2个因素交互作用不显著,沸水蒸煮灭菌10 min,贮藏30 d感官评分最高、效果最好。
Carry out two-factor two-way grouping （group repeat） completely randomize experimental design on the factor of sterilizing time and storage time which affect vacuum packaging shelf technology of Qimeng pickles of Guizhou. Technological parameters are preliminary determined by evaluating its sensory indicators. The results show that the two factors interaction effect are not significant, the best shelf condition of Qimeng pickles of Guizhou are sterilizing time 10 min, storage time 30 d.
出处
《农产品加工（下）》
2017年第2期33-34,共2页
Farm Products Processing
基金
黔东南州科技计划项目(黔东南科合J字[2016]015)
黔东南科合J字[2016]017
关键词
贵州
启蒙酸菜
真空包装
保质工艺
Guizhou
Qimengpickles
vacuum packaging
shelf technology
