The pickle was prodecd by using the stems and leaves of radish ,to keep it fresh, the preservation solution and vacuum-packing technology were used. The preservation solution includes sodium benzoate , sodium metabisulfite and ethylenediamine tetraacetic acid disodium. The optimum formula about the preserva-tion solution had been studied. The results showed:the optimum formula of 0.25 g sodium benzoate ,`0.025 g sodium metabisulfite, 0.0625 g ethylenediamine tetraacetic acid disodium and 200 g cold boiled water. Accord-ing to this formula and cooperating with the vacuum-packaging , the products was not bad and the bag was not bulged,while the products′s smell was sweet , the lactic acid flavor was rich , the color was yellow and pleas-ant, the texture was crisp and refreshing , the amount of microbes meeted the requirements of the standard of SB/T 10439-2007, after stored 180 days under the common condition. The preservation effect was obviously better than that storaged under the coumon condition or the low temperature (5℃-10℃)after common-pack-aged and without the preservation solution.%将萝卜缨加工成酸泡菜,为了对其进行防腐保鲜,采用真空包装配合保鲜液的复合技术.保鲜液所用的食品添加剂为:苯甲酸钠、焦亚硫酸钠和乙二胺四乙酸二钠(即:EDTA-二钠).将它们进行复配,筛选和优化最佳保鲜液配方.结果表明:以生产1 kg产品(萝卜缨泡菜80%、保鲜液20%)计,最佳保鲜液配方为,苯甲酸钠0.25 g、焦亚硫酸钠0.025 g、EDTA-二钠0.0625 g、冷开水200 g.按此配方并配合真空包装,产品在室温存放180 d,气味芳香、乳酸味浓郁、色泽淡黄怡人、质地脆嫩爽口、不变质不胀袋、微生物指标符合SB/T 10439-2007《酱腌菜》的要求,此防腐保鲜效果比不加保鲜液、普通包装后室温存放或低温冷藏(5℃~10℃)的对照组明显更好.
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