摘要
试验以银条为研究对象,对泡椒银条加工工艺条件进行了研究。通过考察泡椒添加量、食盐添加量和泡制时间3个主要因素,设计单因素和正交试验,得出泡椒银条优化后的加工工艺条件为泡椒添加量15%,食盐添加量3%,泡制时间24h,在此条件下生产的泡椒银条具有良好的感官品质。
In this paper, Stachys floridana is chosen as the research object. The conditions for processing technology of Stachys floridana with pickled pepper are studied. Through the study on the three main factors, such as the additive amount of pickled pepper, the additive amount of salt and the pickling time, single factor and orthogonal experiments are designed to get the optimized processing conditions. The optimum processing conditions are pickled pepper additive amount of 150%, salt additive amount of 30% and pickling time of 24 h. Under these conditions, the sensory quality of the product is very good.
出处
《中国调味品》
CAS
北大核心
2018年第2期100-102,共3页
China Condiment
基金
2016年度河南省高等学校青年骨干教师培养资助项目(2016GGJS-278)
关键词
泡椒
银条
加工工艺
pickled pepper
Stachys floridana
processing technology
