2008-05-012024-05-14https://scholars.lib.ntu.edu.tw/handle/123456789/661515摘要：本研究室在農糧署補助之96年度農業科技產學合作計畫中，以真空包裝、控制pH及低溫滅菌等方法延長酸菜成品在常溫下之儲藏期限，且皆具有良好之成效。此外也發現利用不透明材質之真空包裝袋可有效降低酸菜成品於儲藏期間之褐變。因此本試驗擬與大埤當地業者、味全食品公司等合作，共同研發延長酸菜成品在常溫儲存期限之方法並進行小規模量產試驗，研發品質優良的酸菜產品，解決大埤鄉酸菜發酵生產之問題。 <br> Abstract: In last year, we successfully extended the shelf-life of mustard pickles at room temperature via vacuum packaging, pH control and pasteurization. Furthermore, the application of opaque packaging materials significantly reduced browning of mustard pickles during storage conditions. This research cooperates with the local industries in Dapi township and Wei Chuan Foods Corporation to develop a processing method to extend the shelf-life of mustard pickles at room temperature and conduct a small scale production of the new product. The ultimate objective is to produce high quality mustard pickles and solve the problems encountered during fermentation production of mustard pickles.酸菜儲藏期限mustard picklesshelf-life