中文摘要：

以不同失水程度的雪里蕻为原料,以15%的盐及不同浓度CaCl2（不添加为对照,0.05%、0.10%和0.15%）腌制,对腌制过程中雪里蕻的品质变化进行研究。结果表明：晒至萎蔫进行腌制的雪里蕻在脆度的改善、营养物质的保存效果方面明显优于新鲜的雪里蕻直接腌制,且添加CaCl2能长期有效保持产品的脆度。其中以脱水30%的雪里蕻,添加0.15%的CaCl2腌制处理对各种指标的影响显著,可明显抑制还原糖、粗纤维、原果胶的减少,保持雪里蕻的脆度,该处理能满足工厂的周期性生产,延长贮藏期及货架期。

英文摘要：

The effect of adding 15% salt, different dehydration and density calcium chloride of 0.00% （CK）, 0.05%, 0.10%, 0.15% to potherb mustard was studied in this paper. The results showed that withered potherb mustard where improvement of frangibility and preservation of nutrient-substance was better than fresh potherb mustard in the marinated procedure, adding calcium chloride was long-term effective to maintain frangibility. The processing 30% dehydration and 0.15% calcium chloride which affect index conspicuously could prevent reducing sugar, crude fiber, protopectin from declined and maintain frangibility, it might be fit for periodical manufacture, lengthen storage period.