提高黄瓜低糖蜜饯感观质量的有效途径

Ways of improving the sensory quality of low sugar Cucumissatirusl

针对黄瓜低糖蜜饯产品容易出现组织软化、色泽褐变、形态皱缩、吸湿回潮等感观质量问题，采用不同浓度ＣａＣｌ２，Ｃａ（ＯＨ）２硬化试验；不同浓度Ｎａ２ＳＯ３，ＣｕＳＯ４护色试验；不同增稠剂的保型和上胶衣试验。结果表明：饱和Ｃａ（ＯＨ）２浸泡原料２４ｈ；质量分数为０００４Ｎａ２ＳＯ３＋５０ｍｇ／ＬＣｕＳＯ４浸泡原料４ｈ；糖制时添加质量分数为０００５变性淀粉；质量分数为０００１海藻酸钠＋质量分数为０００１明矾，对产品上胶衣。所得产品色泽翠绿透明、形态饱满，表面干燥有光泽，感观质量令人满意。

The sensory quality defects such as soften, browing, wrinkle and moisture regain in appearance existed in low-sugar Cucumissatirusl. Different tests have been conducted to improve the sensory quality. They were as follows:hardening test with CaCl 2 and Ca(OH) 2 in different concentrations; colour protective test with Na 2SO 3 and CuSO 4 in different concentrations; the test of keeping plampness and dry with different thickening agents. The results indicated that first of all the raw material was steeped in saturated Ca(OH) 2 for 24 hours; then treated in 0.004 Na 2SO 3+50 mg/L CuSO 4 for 4 hours and supplemented with 0.005 modified starch during boiling period; finally gum-coated with 0.001 sodium alginate + 0.001 gelatin. This production procedure improved the sensory quality significantly and the products were satisfactory.