蔬菜酱制作工艺研究

Process of Making Vegetable Sauce

为加大我国蔬菜加工利用率,提高日常蔬菜营养的摄入值,以传统果酱的制作配方和工艺流程为基础,以色泽、香味、组织、形态、滋味、黏稠度及感官综合评价为评定指标,在单因素试验基础上,选取果胶添加量,蔗糖添加量,小白菜、卷心菜和菜花添加量为自变量,感官评定得分为响应值,利用Box-Behnken中心组合设计原理和响应面的分析方法,对蔬菜酱的制作工艺和最优配方进行优化探索。结果表明,果胶0.25%,蔗糖60%,小白菜19.5%,卷心菜16%,菜花15.2%,pH 3.04时,复合蔬菜酱品质最好,色泽翠绿纯正,产品稳定性最佳,感官评分为97.12分。

In order to increase the utilization rate of vegetable processing in China and increase the daily intake of vegetable nutrition, based on traditional vegetable sauce producing technology, with the color, aroma, tissue, shape, taste, consistency and the indexes of sensory evaluation, the Box-Behnken central composite design and the response surface methodology were applied to optimize the formula of vegetable sauce on the basis single factor experiment. Four parameters including sucrose, Chinese cabbage, cabbage and cauliflower were used as independent variables and the corresponding sensory evaluation score was used as measure indicator. Experiments found out that the optimum process parameters were pectin 0.25%, sucrose 60%, Chinese cabbage 19.5%, cabbage 16%, the proportion of cauliflower 15.2%, pH 3.04. Under this condition, the sauce of the vegetable had the best quality and color. The product stability was the best and the sensory score was up to 97.12.