[1]周强,刘蒙佳,黄婷婷,等.正交优化湿法腌制黄瓜工艺研究[J].中国调味品,2019,(09):128-131.
　Study on Orthogonal Optimization of Cucumber Pickling Process by Wet Method ZHOU Qiang1,LIU Mengjia1*,HUANG Tintin1, CAI Li2,KANG Xiaofeng1[J].CHINA CONDIMENT,2019,(09):128-131.
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正交优化湿法腌制黄瓜工艺研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年09期
页码:
128-131
栏目:
出版日期:
2019-09-20

文章信息/Info

Title:
Study on Orthogonal Optimization of Cucumber Pickling Process by Wet Method ZHOU Qiang1,LIU Mengjia1*,HUANG Tintin1, CAI Li2,KANG Xiaofeng1
作者:
周强; 刘蒙佳; 黄婷婷; 蔡利; 康晓凤
文献标志码:
A
摘要:
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及感官评分，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。
Abstract:
Fresh cucumber is used as the main raw material to wet pickle cucumber. The pH value and soluble solid matter of the pickling solution were determined, and the sensory evaluation and sensory score were carried out. The effects of different salt concentration, sucrose addition, concentration of spices and pickling days on the quality of pickled cucumber and fermentation process were studied. The orthogonal experiment was carried out on the basis of single factor. The results showed that the concentration of brine was 6%, the amount of sucrose was 4%, the amount of spice added was 5%, and the room temperature was fermented for 6 days. The pickled cucumber with good texture and sweet and sour taste could be marinated.
更新日期/Last Update: 2020-06-23