西瓜皮酱菜的研制-《中国调味品》

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摘要:: 以新鲜西瓜皮为原料，经过切条、晾晒等工序，再加入酱油、白醋、白砂糖和食盐等辅料腌渍成酱菜。以感官评分和亚硝酸盐含量为考察指标，通过单因素实验和正交实验，确定制作西瓜皮酱菜的最佳工艺条件。结果表明：酱油和醋的比例1:3，白砂糖添加量3%、食盐添加量5%，腌渍23 d ，制作的西瓜皮酱菜口感爽脆，硬度适中，具有酱菜特有的风味，感官评分最高，为94分，酱菜中亚硝酸盐含量为3.85 mg/kg，总酸含量为2.69 g/100g，氨基酸态氮含量为4.15 g/100g，符合相关标准。

Abstract:: With fresh watermelon skin as raw material, after cutting, drying and other processes, then add soy sauce, vinegar, sugar and salt and other auxiliary marinade into pickles. Sensory score and nitrite content were used as the indexes, through single factor experiment and orthogonal experiment, the optimum technological conditions for making pickles with watermelon skin were determined. Results show that: the ratio of 1:3 soy sauce and vinegar, sugar 3%, salt 5%, pickled 23 d, the watermelon pickles taste brittle, moderate hardness, with pickles unique flavor and sensory score the highest, for 9 4 points, pickles by nitrite content is 3.85 mg/kg, total acid content is 2.69 g/100 g, amino acid nitrogen content is 4.15 g/100 g, comply with relevant standards