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Position: Home > Articles > Processing Technology and Formulation Optimization of Low Salt Pickled Vegetables Shandong Agricultural Sciences 2019,51 (7) 121-125

低盐腌渍蔬菜加工工艺及配方优化

作  者：
李晓;崔文甲;王月明;王文亮;刘丽娜;徐志祥
单  位：
山东省农业科学院农产品研究所/山东省农产品精深加工技术重点实验室/农业农村部新食品资源加工重点实验室;山东农业大学食品科学与工程学院
关键词：
低盐;腌渍加工;黄瓜;仔姜;调味;感官评价
摘  要：
以常用的腌渍蔬菜黄瓜和仔姜为原料,感官评分作为评价指标,通过单因素和正交试验,研究低盐腌渍蔬菜加工工艺及配方优化.结果表明:在主料蔬菜50 g,酱油20 g、香油0.2 g、蚝油0.1 g、料酒0.1 g固定的前提下,经复合腌制剂腌渍3 d后,低盐腌渍蔬菜最佳调味配料添加量为辣椒油2 g、麻油0.6 g、白糖0.2 g、食醋1.2 g.在此条件下,低盐腌渍蔬菜的感官评分为95.125分.当调味腌渍时间为60 min时,感官评分最高,为89.125,硬度最大,为2596.358 g,口感较好.
译  名：
Processing Technology and Formulation Optimization of Low Salt Pickled Vegetables
作  者：
Li Xiao;Cui Wenjia;Wang Yueming;Wang Wenliang;Liu Lina;Xu Zhixiang;Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs;College of Food Science and Engineering, Shandong Agricultural University;
关键词：
Low salt;;Pickled processing;;Cucumber;;Ginger;;Seasoning;;Sensory evaluation
摘  要：
Using common pickled vegetables cucumber and ginger as raw materials and sensory score as evaluation index, the processing technology and formula optimization of low-salted pickled vegetables were studied by the single-factor and orthogonal test. The experimental results showed that the best processing technology of low-salted pickled vegetables was as follows: under the premise of 50 g of main vegetable, 20 g of soy sauce, 0.2 g of sesame oil, 0.1 g of oyster oil and 0.1 g of cooking wine, the best ingredient ratio of low-salted pickled vegetables was 2 g of chili oil, 0.6 g of sesame oil, 0.2 g of white sugar, and 1.2 g of vinegar. Under these conditions, the sensory score of low-salted pickled vegetables was 95.125. When the pickling time was 60 minutes, the sensory score was 89.125 and the hardness was 2 596.358 g. The low-salt pickled vegetables produced under the processing conditions had good taste and were popular.

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