哈密瓜乳瓜佐餐小菜加工工艺优化

Optimization of Processing Technology of Immature Cantaloupe Side Dishes

以哈密瓜乳瓜为主要原料,研究哈密瓜乳瓜佐餐小菜的加工工艺。将泡椒水、十三香、白醋、白糖作为4个单因素,以感官评分作为评价指标,通过响应面优化和验证试验确定哈密瓜乳瓜佐餐小菜的最佳加工工艺。最终确定哈密瓜乳瓜佐餐小菜的最佳配方为白醋添加量5%、泡椒水添加量31%、十三香添加量1.87%、白糖添加量0.18%;在此配方下加辅料制作出的哈密瓜乳瓜佐餐小菜色泽均匀、酸辣可口。哈密瓜乳瓜佐餐小菜可以为食品行业提供新的商机和创新可能性,拓展果蔬佐餐小菜的市场,满足餐饮业、超市和食品供应链的需求。

The processing technology of immature cantaloupe side dishes is studied with immature cantaloupe as the main raw material.Using pickled pepper water,thirteen spices,white vinegar and white sugar as the four single factors,and sensory score as the evaluation index,the optimal processing technology of immature cantaloupe side dishes is determined through response surface optimization and verification test.Finally,the best formula of immature cantaloupe side dishes is determined as follows:the addition amount of white vinegar,pickled pepper water,thirteen spices,white sugar is 5%,31%,1.87%,0.18%respectively.The immature cantaloupe side dishes made with auxiliary materials under this formula have uniform color,sour and spicy taste.Immature cantaloupe side dishes can provide new business opportunities and innovation possibilities for food industry,expand the market of fruits and vegetables side dishes,and meet the requirements of restaurants,supermarkets and food supply chain.