【摘要】 对酸甘蓝罐头加工中含酸量变化及产品感官质量的分析表明：酸甘蓝发酵适宜的盐浓度为２０ｇ／Ｌ，温度为１５～２０℃；在１５℃下经６ｄ发酵或２０℃下经４ｄ发酵后，制成罐头于沸水中杀菌１０ｍｉｎ，制品质量较好。更多还原

【Abstract】 By determining the acid change and evaluating the appearance quality of canned sour cabbage product,the results show that the optimal salt concentration is 2 percent and the fermentation temperature is 15￣20℃.The product quality is better after six days of fermentation at 15℃ or four days at 20℃,and then pasteurized for 10 minutes in　boiling water.更多还原