正交优化湿法腌制黄瓜工艺研究

Study on Orthogonal Optimization of Cucumber Pickling Process by Wet Method

采用新鲜黄瓜为主要原料,湿法腌制黄瓜。通过测定腌制液pH值、可溶性固形物,并对其进行感官评价,研究不同盐浓度、蔗糖添加量、香辛料液浓度及腌制天数对腌黄瓜品质的影响及发酵工艺。在单因素基础上进行正交实验,研究结果表明,食盐水浓度6%、蔗糖添加量4%、香辛料添加量5%,室温发酵6d,可以腌制出质地清脆、酸甜适口的腌黄瓜。

Fresh cucumber is used as the main raw material for wet pickling of cucumber.The effects of salt concentration,the additive amount of sucrose,the additive amount of spices and curing days on the quality of pickled cucumber and fermentation technology are studied by determining the pH values of pickling liquid,soluble solids,sensory evaluation.Orthogonal experiments are carried out on the basis of single factor,the results show that the cucumber with crisp texture and sour and sweet taste could be pickled under such conditions:saline concentration of 6%,the additive amount of sucrose of 4%,the additive amount of spices of 5%and fermented for 6 days at room temperature.