“兰溪小萝卜”腌制工艺及保藏技术的研究
摘要
“兰溪小萝卜”是浙江兰溪市地方小萝卜的通称，主要用于腌制盐水萝卜，腌制而成的水萝卜以其大小适中、色白、脆嫩、解腻开胃，促消化增食欲，味鲜的独特品质赢得广大消费者的青睐，但由于现有的保藏技术只能有1个多月的保质期，严重制约了小萝卜产业的发展。本文研究了“兰溪小萝卜”的腌制工艺，重点研究了腌制“兰溪小萝卜”的保藏技术，为研究延长“兰溪小萝卜”的保质期提供了理论依据，而且所采用的复合保藏液+风味调味液将腌制“兰溪小萝卜”的保质期延长至3个月，具有非常重要的现实意义。
本文系统地研究了兰溪特色小萝卜在工厂腌制过程中品质变化规律，通过检测腌制过程中pH值，可溶性固性物，盐度，水份含量，亚硝酸盐及感观品质的变化发现：工厂自然发酵腌制小萝卜的品质受外界温度的影响显著。外界温度高时池中pH值变化快，成熟期短。研究发现当pH值达3.0—3.5时换池，换池后当pH值达3.2左右，腌制液和小萝卜可溶性固性物含量均达到7.0—8.0时小萝卜腌制成熟。腌制小萝卜的变色失脆主要发生在腌制初期，亚硝酸盐在最初腌制的3—4天里已达到最大值，此后逐渐减少，因此小萝卜腌制成熟后亚硝酸盐是不超标的，食用安全。
通过采取不同的处理方法保藏腌制小萝卜，研究其在贮藏过程中色度(L*，a*，b*，△E)，脆度，总酸度及感观品质的变化。结果表明：低温下腌制小萝卜品质变化缓慢；腌制小萝卜适宜用复合包装材料包装，并在避光条件保藏；用2％NaClO_2，5min蒸汽，60℃热烫30min，1.5KG辐照对腌制小萝卜进行灭菌，2个月后，效果不显著，袋中仍有菌落生长；100％O_2充气包装30天后开始大量生白霉，并且袋中气体消失，100％CO_260天后也大量长白霉，袋中气体消失，100％N_2充气包装腌制小萝卜90天后有腐败现象；天然防腐剂植酸，乳酸链球菌素，洋葱熏蒸对腌制小萝卜进行保藏试验，结果发现植酸和乳酸链球菌素60天后保藏效果不显著，洋葱熏蒸有较强的防腐作用，90天后品质变化小；0.1％双乙酸钠和0.02％脱氢醋酸钠37℃10天后有腐败菌生长现象，0.1％双乙酸钠+0.1％苯甲酸钠和0.02％脱氢醋酸钠+0.1％苯甲酸钠对腌制小萝卜有显著的防腐效果，无菌落生长。
采用亚硫酸钠，ZnSO_4和L-半胱氨酸几种护色方法观察对腌制小萝卜的护色效果，结果表明：亚硫酸钠的护色效果最理想，但在食品中不允许使用，ZnSO_4和L-半胱氨酸也有点一定的护色作用，但60天后护色效果不显著。络合剂0.025％Na_2EDTA，2％酒石酸钾钠，0.3％焦磷酸钠，三者混和络合Ca离子效果不显著，无增脆作用。腌制小萝卜脆度的保持采用外用添加Ca的方法有一定的效果，其中以0.4％CaCl_2+0.4％海藻酸钠的增脆效果最为理想。
本文采取了洋葱熏蒸，洋葱磷酸缓冲溶液提取物观察对腌制小萝卜的护色效果，结果表明：洋葱熏蒸的方法有一定的护色作用，但30天后小萝卜开始缓慢变黄，洋葱磷酸缓冲溶液提取物有一定的护色作用，但由于洋葱提取物本色带有红色，使得护色效果不显著，并且60天后开始生白霉。
腌制小萝卜风味的调配很重要，试验发现单一的几种调味料调配出的调味液口感不柔和，通过正交试验最终调配出最佳调味液配方为：味精0.06％，白糖12％或8％，混合酸0.05％，苹果醋0.05％，食盐2％或1％，磷酸0.1％或0.05％，乙酸0.1％，料酒0.1％。
腐败菌是引起腌制小萝卜腐败变质的主要因素，本次试验从已经腐败了的袋装腌制小萝卜中分离出大肠杆菌，青霉菌及四种酵母菌，并研究了不同洋葱提取物和防腐剂对腐败菌的抑制效果。结果表明：洋葱熏蒸的方式确实有一定的灭菌作用。洋葱中起灭菌作用的有效成分很难提取，本次试验中采用了四种方法提取，其中只有磷酸缓冲液提取物对青霉有一定的抑制作用；洋葱汁中绝大部分是水分，有效成分很少，因此只有高浓度的洋葱汁有抑菌作用；试验中采用了泡菜中常用的三中防腐剂作对照，从试验结果看这三种防腐剂对袋装小萝卜中的酵母和青霉没有抑制作用，只对大肠杆菌有很强的抑制作用。
通过正交分析得出腌制小萝卜中添加0.125％苯甲酸钠+0.0125％脱氢醋酸钠，0.2％ZnSO_4+0.048％L-半胱氨酸，0.2％海藻酸钠+0.4％CaCl_2，洋葱提取液：总调味液=1：10，腌制小萝卜的品质最好，且在3个月内有较好的保质效果。
研究了不同浓度的H_2O_2和不同pH条件下2％H_2O_2的漂白效果。从结果中看出，H_2O_2浓度越高漂白速度越快，小萝卜表皮的黄色物质迅速褪去，一段时间后小萝卜变得通透雪白，但此时的小萝卜过于白皙透明，有失真实性。同时高浓度的H_2O_2也会损伤小萝卜组织，使得小萝卜柔软失去脆性。2％H_2O_2在碱性条件下有很好的漂白效果，同时在酸性环境下也有很好的漂白效果，在酸性环境下漂白的小萝卜更真实，而且2％H_2O_2，pH4条件下对小萝卜的脆性影响小。复合保鲜液+风味调味液的情况下在37℃10天，常温3个月后仍然保持色白。
Radish growing in the city of Lanxi, Zhejiang province is generally called "LanxiRadish". It is mainly processed into salted radish, which is popular as it iswhite, dilicious, fragile and tender, moderate in size, and it is helpful to digestion andstimulate the appetite. But the industry of radish has been lagged, because it could bepreserved not more than two months by exiting conserving method.
This paper studied curing technology and conserving method of "Lanxi radish", It willprovide theoretical basis for prolonging the conservation span of "Lanxi radish". By usingcomposite conserving reagents and taste condifionging reagents, the conservation span ofsalted"Lanxi radish" is prolonging up to three months, which is of greate importance inpractice.
This paper systematically studied the changs of quality during curing in a factory. Byexaming pH value, soluble solids, salinity, content of water and nitrite, and changes ofsensory character, it was found that the quality of salted radish under natural fermentationwas affected notably by ambient temperature. When temperatation was high, pH valuechanged quickly and maturation period was short. It was time to change pools when pHwas 3.0-3.5, after which changes to about 3.2, content of soluble solids is 7.0-7.8, salted"Lanxi radish" was mature. The changs of colour and texture were happened in the start ofsalted, nitrite reached maximum in the third or forth day. So mature salted "Lanxi radish" issafe to eat.
This study is about dealing salted "Lanxi radish" with differ conserving method andresearching the changes of L~*, a~*, b~*,△E value, brittleness, total acid and sense qualityduring storage. The results indicated:salted radish changed to bad slowness in a lowtemperature, it should be packed with complex wrapper and avoided of light; Thecircumstance of sterilization with 2 % NaClO_2, 5 min hot steam, 30 min with 60 Celsiuswater, 1.5KG spoke. After 2 months, the effect is not salience, microbe were still growingin the pack. When 100 % O_2 was inputed in the pack, film forming on the surface ofsalted radish after 30 days, and oxygen diminished. Input 100 % CO_2 in the pack, filmforming on the surface of salted radish, and CO_2 diminished after 60 days. When 100 %N_2 in the pack, some film forming on the surface of salted radish after 90 days, and N2still in the package. Natural aseptic Phytic acid, Nisin and onion sootiness were used topreserve salted radish. The results showed: Phytic acid and Nisin contributed little inpreserving of salted radish, onion sootiness had obvious effect, the salted radish had littlechange after 90 days. 0.1% Sodium Diacetate and 0.02 % disodium dehydroacetate were used in preserving salted radish, spoilage microbe still grew in packs. 0.1% SodiumDiacetate with 0.1% benzoic acid and 0.02% disodium dehydroacetate with 0.1%benzoic acid also used in salted radish, they had remarkable antisepsis effect, no microbegrew in packs.
Sodium sulfite, ZnSO_4, and L-cysteine are used to protect color. The results showed:sodium sulfite was the best way to protect color, but it could not be used in food. ZnSO_4and L-cysteine effected on color retention in a certain extent, but it was not distinct after60 days. 0.025% Na_2EDTA, 2% sodium potassium tartrate, 0.3% Sodiumpyrophosphate, and the compound of the three matters as complexing agent to combinecalcium. But they did not effect on increasing brittleness. The calcium be added in saltedradish could keep brittleness. Especially, 0.4 % calcium and 0.4 % alginate.
This text protected color by using onion sootiness and onion extracts by pbs. Theresults showed: onion sootiness was useful to protect color, but the radish started tochange to yellow after 30 days. Onion Extracts by pbs could protect color, but the effectwas not distinct because of its red color, and the white mold could grow on it after 60days.
The taste conditionging reagents for salted radish is important. The results showedthat the taste conditionging reagents had no gentleness flavor if we just used few flavoring.Through the orthogonal experiments, the optimum taste conditionging reagents formula isas follows: 0.06 % monosodium glutamate; 12 % or 8 % white sugar; 0.05 % mix acid;0.05 % apple vinegar; 2 % or 1% salt; 0.1% or 0.05 % phosphor acid; 0.1% acetic acid;0.1% material alcohol.
Spoilage microbe is the most important factor to cause salted radish decayed. This testisolated Escierichia Coli, penicillium and four kinds of yeasts from the corrupted packingsalted radish. Differ onion extracts and preservative were used to control them. The resultsshowed: onion sootiness could restrain microbe. But volatility in onion just restrain theascending of substrate without airproof the utensil. Around the utensil volatility in onionwas litter, so microbe still growed around the substrate. It was difficult to extractavailability component which can restrain microbe from onion. Only onion extracts by pbscould restrain penicillium in four extract ways. Onion juice have little availabilitycomponent, because it's main is water. So only high concentration onion juice couldrestrict microbe. This test used three antiseptic that is used in pickle often. The resultsshowed that they could not restrain yeasts and penicillium, but they could strongly restrainEscierichia Coli. So it is difficult to restrain microbe in single way. In order to prolongkeeping quality time, many ways should unite together.
Through the orthogonal experiments analysis showed:Add 0.125% benzoic acid and0.0125% disodium dehydroacetate, 0.2 % ZnSO_4 and 0.048% L-cysteine, 0.2% alginate and0.4% CaCl_2, Onion extractions, total sauce liquor=1:10 in salted radish was a good way tokeep quality, the salted radish could preservate for 3 months.
Differ concentration of H_2O_2 and differ pH value 2% H_2O_2 were studied to blanchsalted radish. The results showed: more high concentration more quickly whiten the saltedradish, The yellow matter on radish disappeared quickly. Salted radish became clarity andwhite, but then the salted radish was too white, it was distortion. Meanwhile, highconcentration of H_2O_2 destroy organise of radish and radish became pliancy and lost itsbrittleness. 2%H_2O_2 blanch salted radish commendably in alkalescence condition, andeffective in acidity as well. Besides, salted radish was more reality in acidity. Thebrittleness of salted radish was little influenced in 2%H_2O_2 pH4. By using compositeconserving reagents and taste conditionging reagents, salted radish could still keep whiteabout 3 months and in 37℃for 10 days.
本文系统地研究了兰溪特色小萝卜在工厂腌制过程中品质变化规律，通过检测腌制过程中pH值，可溶性固性物，盐度，水份含量，亚硝酸盐及感观品质的变化发现：工厂自然发酵腌制小萝卜的品质受外界温度的影响显著。外界温度高时池中pH值变化快，成熟期短。研究发现当pH值达3.0—3.5时换池，换池后当pH值达3.2左右，腌制液和小萝卜可溶性固性物含量均达到7.0—8.0时小萝卜腌制成熟。腌制小萝卜的变色失脆主要发生在腌制初期，亚硝酸盐在最初腌制的3—4天里已达到最大值，此后逐渐减少，因此小萝卜腌制成熟后亚硝酸盐是不超标的，食用安全。
通过采取不同的处理方法保藏腌制小萝卜，研究其在贮藏过程中色度(L*，a*，b*，△E)，脆度，总酸度及感观品质的变化。结果表明：低温下腌制小萝卜品质变化缓慢；腌制小萝卜适宜用复合包装材料包装，并在避光条件保藏；用2％NaClO_2，5min蒸汽，60℃热烫30min，1.5KG辐照对腌制小萝卜进行灭菌，2个月后，效果不显著，袋中仍有菌落生长；100％O_2充气包装30天后开始大量生白霉，并且袋中气体消失，100％CO_260天后也大量长白霉，袋中气体消失，100％N_2充气包装腌制小萝卜90天后有腐败现象；天然防腐剂植酸，乳酸链球菌素，洋葱熏蒸对腌制小萝卜进行保藏试验，结果发现植酸和乳酸链球菌素60天后保藏效果不显著，洋葱熏蒸有较强的防腐作用，90天后品质变化小；0.1％双乙酸钠和0.02％脱氢醋酸钠37℃10天后有腐败菌生长现象，0.1％双乙酸钠+0.1％苯甲酸钠和0.02％脱氢醋酸钠+0.1％苯甲酸钠对腌制小萝卜有显著的防腐效果，无菌落生长。
采用亚硫酸钠，ZnSO_4和L-半胱氨酸几种护色方法观察对腌制小萝卜的护色效果，结果表明：亚硫酸钠的护色效果最理想，但在食品中不允许使用，ZnSO_4和L-半胱氨酸也有点一定的护色作用，但60天后护色效果不显著。络合剂0.025％Na_2EDTA，2％酒石酸钾钠，0.3％焦磷酸钠，三者混和络合Ca离子效果不显著，无增脆作用。腌制小萝卜脆度的保持采用外用添加Ca的方法有一定的效果，其中以0.4％CaCl_2+0.4％海藻酸钠的增脆效果最为理想。
本文采取了洋葱熏蒸，洋葱磷酸缓冲溶液提取物观察对腌制小萝卜的护色效果，结果表明：洋葱熏蒸的方法有一定的护色作用，但30天后小萝卜开始缓慢变黄，洋葱磷酸缓冲溶液提取物有一定的护色作用，但由于洋葱提取物本色带有红色，使得护色效果不显著，并且60天后开始生白霉。
腌制小萝卜风味的调配很重要，试验发现单一的几种调味料调配出的调味液口感不柔和，通过正交试验最终调配出最佳调味液配方为：味精0.06％，白糖12％或8％，混合酸0.05％，苹果醋0.05％，食盐2％或1％，磷酸0.1％或0.05％，乙酸0.1％，料酒0.1％。
腐败菌是引起腌制小萝卜腐败变质的主要因素，本次试验从已经腐败了的袋装腌制小萝卜中分离出大肠杆菌，青霉菌及四种酵母菌，并研究了不同洋葱提取物和防腐剂对腐败菌的抑制效果。结果表明：洋葱熏蒸的方式确实有一定的灭菌作用。洋葱中起灭菌作用的有效成分很难提取，本次试验中采用了四种方法提取，其中只有磷酸缓冲液提取物对青霉有一定的抑制作用；洋葱汁中绝大部分是水分，有效成分很少，因此只有高浓度的洋葱汁有抑菌作用；试验中采用了泡菜中常用的三中防腐剂作对照，从试验结果看这三种防腐剂对袋装小萝卜中的酵母和青霉没有抑制作用，只对大肠杆菌有很强的抑制作用。
通过正交分析得出腌制小萝卜中添加0.125％苯甲酸钠+0.0125％脱氢醋酸钠，0.2％ZnSO_4+0.048％L-半胱氨酸，0.2％海藻酸钠+0.4％CaCl_2，洋葱提取液：总调味液=1：10，腌制小萝卜的品质最好，且在3个月内有较好的保质效果。
研究了不同浓度的H_2O_2和不同pH条件下2％H_2O_2的漂白效果。从结果中看出，H_2O_2浓度越高漂白速度越快，小萝卜表皮的黄色物质迅速褪去，一段时间后小萝卜变得通透雪白，但此时的小萝卜过于白皙透明，有失真实性。同时高浓度的H_2O_2也会损伤小萝卜组织，使得小萝卜柔软失去脆性。2％H_2O_2在碱性条件下有很好的漂白效果，同时在酸性环境下也有很好的漂白效果，在酸性环境下漂白的小萝卜更真实，而且2％H_2O_2，pH4条件下对小萝卜的脆性影响小。复合保鲜液+风味调味液的情况下在37℃10天，常温3个月后仍然保持色白。
Radish growing in the city of Lanxi, Zhejiang province is generally called "LanxiRadish". It is mainly processed into salted radish, which is popular as it iswhite, dilicious, fragile and tender, moderate in size, and it is helpful to digestion andstimulate the appetite. But the industry of radish has been lagged, because it could bepreserved not more than two months by exiting conserving method.
This paper studied curing technology and conserving method of "Lanxi radish", It willprovide theoretical basis for prolonging the conservation span of "Lanxi radish". By usingcomposite conserving reagents and taste condifionging reagents, the conservation span ofsalted"Lanxi radish" is prolonging up to three months, which is of greate importance inpractice.
This paper systematically studied the changs of quality during curing in a factory. Byexaming pH value, soluble solids, salinity, content of water and nitrite, and changes ofsensory character, it was found that the quality of salted radish under natural fermentationwas affected notably by ambient temperature. When temperatation was high, pH valuechanged quickly and maturation period was short. It was time to change pools when pHwas 3.0-3.5, after which changes to about 3.2, content of soluble solids is 7.0-7.8, salted"Lanxi radish" was mature. The changs of colour and texture were happened in the start ofsalted, nitrite reached maximum in the third or forth day. So mature salted "Lanxi radish" issafe to eat.
This study is about dealing salted "Lanxi radish" with differ conserving method andresearching the changes of L~*, a~*, b~*,△E value, brittleness, total acid and sense qualityduring storage. The results indicated:salted radish changed to bad slowness in a lowtemperature, it should be packed with complex wrapper and avoided of light; Thecircumstance of sterilization with 2 % NaClO_2, 5 min hot steam, 30 min with 60 Celsiuswater, 1.5KG spoke. After 2 months, the effect is not salience, microbe were still growingin the pack. When 100 % O_2 was inputed in the pack, film forming on the surface ofsalted radish after 30 days, and oxygen diminished. Input 100 % CO_2 in the pack, filmforming on the surface of salted radish, and CO_2 diminished after 60 days. When 100 %N_2 in the pack, some film forming on the surface of salted radish after 90 days, and N2still in the package. Natural aseptic Phytic acid, Nisin and onion sootiness were used topreserve salted radish. The results showed: Phytic acid and Nisin contributed little inpreserving of salted radish, onion sootiness had obvious effect, the salted radish had littlechange after 90 days. 0.1% Sodium Diacetate and 0.02 % disodium dehydroacetate were used in preserving salted radish, spoilage microbe still grew in packs. 0.1% SodiumDiacetate with 0.1% benzoic acid and 0.02% disodium dehydroacetate with 0.1%benzoic acid also used in salted radish, they had remarkable antisepsis effect, no microbegrew in packs.
Sodium sulfite, ZnSO_4, and L-cysteine are used to protect color. The results showed:sodium sulfite was the best way to protect color, but it could not be used in food. ZnSO_4and L-cysteine effected on color retention in a certain extent, but it was not distinct after60 days. 0.025% Na_2EDTA, 2% sodium potassium tartrate, 0.3% Sodiumpyrophosphate, and the compound of the three matters as complexing agent to combinecalcium. But they did not effect on increasing brittleness. The calcium be added in saltedradish could keep brittleness. Especially, 0.4 % calcium and 0.4 % alginate.
This text protected color by using onion sootiness and onion extracts by pbs. Theresults showed: onion sootiness was useful to protect color, but the radish started tochange to yellow after 30 days. Onion Extracts by pbs could protect color, but the effectwas not distinct because of its red color, and the white mold could grow on it after 60days.
The taste conditionging reagents for salted radish is important. The results showedthat the taste conditionging reagents had no gentleness flavor if we just used few flavoring.Through the orthogonal experiments, the optimum taste conditionging reagents formula isas follows: 0.06 % monosodium glutamate; 12 % or 8 % white sugar; 0.05 % mix acid;0.05 % apple vinegar; 2 % or 1% salt; 0.1% or 0.05 % phosphor acid; 0.1% acetic acid;0.1% material alcohol.
Spoilage microbe is the most important factor to cause salted radish decayed. This testisolated Escierichia Coli, penicillium and four kinds of yeasts from the corrupted packingsalted radish. Differ onion extracts and preservative were used to control them. The resultsshowed: onion sootiness could restrain microbe. But volatility in onion just restrain theascending of substrate without airproof the utensil. Around the utensil volatility in onionwas litter, so microbe still growed around the substrate. It was difficult to extractavailability component which can restrain microbe from onion. Only onion extracts by pbscould restrain penicillium in four extract ways. Onion juice have little availabilitycomponent, because it's main is water. So only high concentration onion juice couldrestrict microbe. This test used three antiseptic that is used in pickle often. The resultsshowed that they could not restrain yeasts and penicillium, but they could strongly restrainEscierichia Coli. So it is difficult to restrain microbe in single way. In order to prolongkeeping quality time, many ways should unite together.
Through the orthogonal experiments analysis showed:Add 0.125% benzoic acid and0.0125% disodium dehydroacetate, 0.2 % ZnSO_4 and 0.048% L-cysteine, 0.2% alginate and0.4% CaCl_2, Onion extractions, total sauce liquor=1:10 in salted radish was a good way tokeep quality, the salted radish could preservate for 3 months.
Differ concentration of H_2O_2 and differ pH value 2% H_2O_2 were studied to blanchsalted radish. The results showed: more high concentration more quickly whiten the saltedradish, The yellow matter on radish disappeared quickly. Salted radish became clarity andwhite, but then the salted radish was too white, it was distortion. Meanwhile, highconcentration of H_2O_2 destroy organise of radish and radish became pliancy and lost itsbrittleness. 2%H_2O_2 blanch salted radish commendably in alkalescence condition, andeffective in acidity as well. Besides, salted radish was more reality in acidity. Thebrittleness of salted radish was little influenced in 2%H_2O_2 pH4. By using compositeconserving reagents and taste conditionging reagents, salted radish could still keep whiteabout 3 months and in 37℃for 10 days.
引文
1 崔树才．蔬菜腌制品的腌渍机理与风味．中国食品，1992，5：23-23
2 程道椒，王中凤．渍制品的劣变与预防．四川食品与发酵，2000，1：43—45
3 成宇，樊立科，宁有才．生面条防褐变的技术研究．粮食与饲料工业，2005，10：18-20
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5 董全．低盐酱菜脆度保持的研究．江苏调味副食品，2002，72：9—10
6 戴桂芝．腌制品败坏的因素及其控制措施．食品研究与开发，2004，2：145—146
7 侯金译．以基质络合化法防止果蔬酶促褐变．食品科学，1991，5：6—11
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2 程道椒，王中凤．渍制品的劣变与预防．四川食品与发酵，2000，1：43—45
3 成宇，樊立科，宁有才．生面条防褐变的技术研究．粮食与饲料工业，2005，10：18-20
4 段翰英．泡菜的亚硝酸盐积累问题研究．食品研究与开发，2001，6：15-17
5 董全．低盐酱菜脆度保持的研究．江苏调味副食品，2002，72：9—10
6 戴桂芝．腌制品败坏的因素及其控制措施．食品研究与开发，2004，2：145—146
7 侯金译．以基质络合化法防止果蔬酶促褐变．食品科学，1991，5：6—11
8 何志刚，富文熙，魏勤，萝卜条腌制的生理生化作用及其工艺．福建果树，1994，4：66-67，62
9 胡宗利．我国腌渍食品的历史现状对策及发展趋势．中国调味品，1999，1：6-8
10 还连栋．乳链菌肽应用的新进展．中国食品添加剂，2000，4：25-28
11 侯革非，何仁．乳酸链球菌素抑菌效果的研究．广西工学院学报，2001，4：63—65
12 黄光荣，蒋家新，蔡波，童玲芳．软罐头榨菜腐败微生物的分离及其生物学特性．浙江科技学院学报，2002，14：26-28
13 黄洪明，郑根龙，吴美娟，叶汉志，张卸登，徐志福．兰溪小萝卜的特征特性及生产技术．浙江农业科学，2004，6：314-315
14 胡健生．实验用微生物菌种的分离和培养．生物学教学，2005，30：34—36
15 黄业传．提高泡菜品质的研究．食品工业，2006，5：23—25
16 金应世．乳酸链球菌素的特性及在食品中的应用．食品研究与开发，2002，23：55—56
17 蒋和体，刘晓丽．四川泡菜微生态保藏技术研究．食品与发酵工业，2004，30：16-19
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