低盐方便榨菜工艺优化及其品质的变化研究

Study on Process Optimization of Low-Salt Pickles and Their Quality Change

高盐饮食是全球性的健康问题,与许多慢性疾病有关。低盐食品能够降低食物中的钠含量,对于需要限制钠摄入的人群,如高血压患者、心脏病患者和其他患有盐敏感性疾病的人群有益。榨菜的主要成分通常是蔬菜,含有丰富的纤维、维生素和矿物质。该研究为了促进健康饮食观念,降低盐分的过量摄入,减少对高盐食品的依赖,对低盐榨菜加工工艺中不同的杀菌条件(杀菌温度和时间)对低盐榨菜的杀菌效果、色泽、硬度、总酸度和感官评分的影响进行了研究,为低盐榨菜的广泛推广奠定了基础。

High-salt diets are a global health problem and are associated with many chronic diseases.Low-salt food can reduce the sodium content in food and is beneficial for people who need to limit their sodium intake,such as those with high blood pressure,heart diseases and other people with salt-sensitive diseases.The main components of pickles are usually vegetables,which are rich in fiber,vitamins and minerals.In this study,in order to promote healthy diet concepts,reduce excessive salt intake,reduce reliance on high-salt food,the effects of different sterilization conditions(sterilization temperature and time)on the sterilization effect,color,hardness,total acidity and sensory score of low-salt pickles in the processing technology of low-salt pickles are studied,which has laid a foundation for the wide promotion of low-salt pickles.