以娃娃菜为原料制备韩国泡菜,进行了发酵配方优化和杀菌工艺研究。通过对泡菜感官评分和乳酸百分含量(总酸)的定期测定,确定娃娃菜泡菜最佳配方为质量分数为6%的食盐水、3%的辣椒、2.5%的蔗糖、1%韭菜。通过比较2种巴氏杀菌和3种辐照杀菌后真空包装泡菜的涨袋率、菌落总数动态、乳酸菌总数动态、感官评分变化、总酸变化、p H变化,确定巴氏杀菌65℃加热30 min能够有效杀灭腐败菌,保持泡菜较高的乳酸菌数,感官评价好,常温下货架期能达到180 d。

In this paper,formula optimization and sterilization of kimchi( pickled Baby Cabbage) were studied.Through the sensory evaluation and determination of percentage content of lactic acid( total acids) on schedule,the formula of kimichi were confirmed as salt water mass fraction 6%,pepper mass fraction 3%,sugar mass fraction2. 5%,and chive mass fraction 1%. By comparing the changes of swelling situation,bacteria,lactic acid bacteria,sensory evaluation,total acid,p H value in kimchi treated respectively with 2 kinds of pasteurize sterilization and 3kinds of gamma irradiation,the best sterilization technology of pickled Baby Cabbage was confirmed as 65℃ heating30 min,which lead to shelf life of 180 days at room temperature.