Processing Technology of Potherb Pickles on Wild Vegetables(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Author(s):: HE Wen-bing1; 2; XIA Guang-hui1; 2; LIU Huan1; 2; SONG Ye1; (1.Department of Pharmaceutics and Food Science，Tonghua Normal College，Tonghua，Jilin 134002；2.Research Center of Food Engineering of Changbai Mountain Tonghua，Tonghua，Jilin 134002)

Abstract:: Taking wild vegetables as test material to produce potherb pickles for optimization of potherb pickles processing technology.Based on the experiment，the total acid content，nitrite content，sensory evaluation were measured by different lactic acid bacteria，lactic acid bacteria inoculation amount，and salt concentration and potherb.The results showed that fiddlehead was the best suitable material for potherb pickles processing,the optimum processing technology of potherb pickle was 7% of the amount of lactic acid bacteria inoculated，salt concentration 4%，bacteria BC3，and bacteria LB7.On these conditions，nitrite content was 2.231 mg/kg，total acid content was 3.572 g/kg，and sensory score was 8.47.Physical and chemical indicators met the industry standards.

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Last Update: 2015-06-26