英语翻译本文以白萝卜为原料,对泡菜制作工艺的进行研究和优化.试验中以pH值和感官评价作为测试的指标,研究盐度、温度、时间

英语翻译
本文以白萝卜为原料,对泡菜制作工艺的进行研究和优化.试验中以pH值和感官评价作为测试的指标,研究盐度、温度、时间、接种量等各因素对泡菜品质的影响.实验结果表明,泡菜发酵的的最佳条件为：盐浓度4%,发酵温度26℃,发酵时间96h,接种量7%；泡菜调味的的最佳水平为：虾酱5%,柠檬酸0.075%,鲜辣椒4%.泡菜的最佳杀菌条件为：85℃,10min.在发酵过程中,添加2%的蔗糖、1%白酒、1%料酒可以使泡菜的风味更好,添加0.05%的CaCO3可以较好的保持泡菜的脆度；泡菜在此条件下发酵,且经过调味,品质和风味得到显著改善,经过发酵和调味的泡菜不仅营养丰富,而且味道鲜美浓厚,充分地突出了其特征性风味.

This article take the turnip as a raw material,conducts the research and the optimization to the pickled vegetable manufacture craft.In the experiment by the pH value and the sense organ appraisal took the test the target,the research salinity,the temperature,the time,meet the type and quantity and so on various factors to the pickled vegetable quality influence.The experimental result indicated,the pickled vegetable ferments the optimum condition is:The salinity 4%,the fermentation temperature 26 ℃,fermentation time 96h,meets type and quantity 7%; The pickled vegetable blends flavors the best level is:Shrimp paste 5%,citric acid 0.075%,fresh hot pepper 4%.Pickled vegetable's best sterilization condition is:85 ℃,10min.In the fermentative process,increases 2% sucrose,1% white liquor,1% cooking wine may cause the pickled vegetable the flavor to be better,increases 0.05% CaCO3 to be allowed better maintenance pickled vegetable's brittleness; The pickled vegetable ferments under this condition,also after blends flavors,the quality and the flavor have the remarkable improvement,the process ferments the pickled vegetable which and blends flavors not only the nutrition richly,moreover the flavor tasty is thick,fully has highlighted its characteristic flavor.