摘要
文章主要研究了泡菜发酵过程发酵基质中食盐、蔗糖的浓度和发酵温度对成品泡菜感官品质的影响。该试验通过考察单因素组合和正交试验对发酵工艺进行了优化,结果表明:食盐、蔗糖浓度和培养温度对发酵泡菜的感官品质有显著影响。泡菜发酵的最佳工艺参数为食盐3%,蔗糖2%,发酵温度30℃,发酵时间4 d。该配方和工艺生产的泡菜的感官得分最高,为89.0分。在最佳工艺条件下腌制的泡菜具有较强的香味,甜味回味感更强,具有独特的泡菜香味,并且口感脆嫩,咀嚼性好,无粗糙感觉。
The effects of salt content,sucrose content and fermentation temperature on the sensory quality of pickles are studied in this paper.The fermentation process is optimized by single factor and orthogonal experiments.The results show that salt content,sucrose content and culture temperature have significant effects on the sensory quality of fermented pickles.The optimum fermentation parameters are as follows:salt is 3%,sucrose is 2%,fermentation temperature is 30℃,fermentation time is 4 days.The sensory score of the pickles produced by this formula and process is the highest of 89.0.The pickles salted under the optimum conditions have strong aroma,and the sweetness aftertaste is stronger,has unique pickle flavor,crisp and tender taste,good chewiness and without roughness.
作者
隋明
唐贤华
张凤英
吴霞
谢慧蓉
杨晨
SUI Ming;TANG Xian-hua;ZHANG Feng-ying;WU Xia;XIE Hui-rong;YANG Chen(Sichuan Technology&Business College,Dujiangyan 611830,China;College of Light Industry,Textile&Food Engineering,Sichuan University,Chengdu 610065,China;College of Agricultural,Food&Nutritional Science,University of Alberta,Edmonton T6G 2R3,Canada)
出处
《中国调味品》
CAS
北大核心
2019年第11期113-115,130,共4页
China Condiment
基金
四川省教育厅课题(17ZB0268)
四川省饭扫光公司横向课题(2019HX07)
关键词
发酵泡菜
工艺优化
食盐
蔗糖
温度
fermented pickles
process optimization
salt
sucrose
temperature