醃製罐的問題，透過圖書和論文來找解法和答案更準確安心。 我們找到下列問答集和整理懶人包

Our Fermented Lives: Fermentation and the History of How We Eat, Heal, and Build Community

為了解決醃製罐的問題，作者Skinner, Julia 這樣論述：

乾燥條件對甘藍泡菜休閒食品品質的影響

為了解決醃製罐的問題，作者張蕙筠 這樣論述：

近年來國內甘藍菜盛產常常讓農民辛苦耕種後無法獲得相對收益，因此利用本地盛產甘藍菜為原料以韓式泡菜製法探討製作甘藍韓式泡菜之可行性。本實驗採用盛產甘藍菜作為主原料，將甘藍菜切成四等分後清洗乾淨，並以3%鹽醃漬甘藍菜12小時，用醃漬後的甘藍菜重量算出醬料的比例，再將各種原料混和打成醬，將醬料均勻塗抹於清洗完的醃漬甘藍菜並裝罐發酵，於25℃恆溫培養箱發酵10天，發酵期間每2天採樣一次檢測總生菌、乳酸菌數及pH值，發酵10天後分別將甘藍泡菜於不同溫度下進行熱風乾燥製成甘藍泡菜乾並進行儲存試驗，且觀察乳酸菌及總生菌數的變化。不同熱風乾燥溫度以70℃熱風乾燥之脫水率及乾燥速率所需的乾燥時間最短。長時間熱

風乾燥40℃的白度最高，乳酸菌數及總生菌以70℃熱風乾燥最低，乳酸菌數為2.3×103 cfu/g，總生菌為2.6×103 cfu/g。儲存過程中水活性變化，聚酯鍍鋁包材熱風乾燥60℃保存樣品效果最佳，而線型低密度聚乙烯包材熱風乾燥70℃保存樣品效果最佳。

Cider Planet: Exploring the Producers, Practices, and Unique Traditions of Craft Cider and Perry from Around the World

為了解決醃製罐的問題，作者 這樣論述：

From internationally-acclaimed author and fermented beverage expert Claude Jolicoeur comes a globe-trotting, full-color cultural history and guide celebrating the methods, terroir, and traditions of world-class cider.In Cider Planet, Claude Jolicoeur--a longtime, passionate cider maker and autho

r of the international bestseller New Cider Maker’s Handbook--takes readers with him to the world’s greatest cider regions, providing an expertly guided tour laced with his deep understanding and appreciation for how this ＂Prince of Beverages＂ is made.Inside Cider Planet you’ll find: Descriptions of

global orchard practicesSpecific apple varieties used in different countries and regionsDetailed histories of the world’s oldest ciderlandsProfiles of different cider styles and ritualsTips and tricks from some of the most knowledgeable cider producersCider, long perceived as a European country dri

nk, is now truly a worldwide culinary delight. Jolicoeur talks about new and emergent regions that have contributed to this growing appreciation, and how they are building upon the old traditions while creating their own new ones. He explores, for example, the most revered areas for making perry, a

delightful but little-known drink that, like cider, is starting to gain fans young and old. And he even transports readers to Kazakhstan in central Asia, famous as the ＂birthplace of the domestic apple.＂Real cider, craft cider, farm cider, artisan cider: Whatever you wish to call it, at its best, ci

der should be enjoyed like a fine wine, with all of the sophistication but less of the pretentiousness. Just as there are many volumes devoted to the great wine regions of the world, we now need a ＂cider appreciation＂ manual to fully understand and delve into the rich culture of cider and perry. Cid

er Planet is that book, and Claude Jolicoeur is our experienced and enthusiastic guide. For the traveler or foodie, this book transports the reader around the world with wonderful stories and insight that will leave you thirsty for a fresh glass of fermented fruit.