摘要
针对低盐腌渍黄瓜存在的风味不足、脆度较低等问题,本研究添加姜、蒜、小米辣、青麻椒等调味蔬菜丰富并改善低盐腌渍黄瓜的风味,同时添加钙离子复合外源性果胶甲酯酶提升低盐腌渍黄瓜的质构品质.以感官评价为指标,通过单因素和正交试验得出复合腌渍低盐黄瓜最佳配方为食盐2.50％、醋酸1.15％、白砂糖11.00％、酱油3.50％、姜3.50％,蒜5.00％、小米辣3.25％、青麻椒0.75％.以硬度、咀嚼性、弹性等为指标,通过单因素试验和正交试验得出保脆剂的最佳配方为乳酸钙2.20％、果胶甲酯酶0.70％、处理温度40 ℃、处理时间40 min.
Abstract
This study added a series of seasoned vegetables to optimize the formulation,and improved the texture quality of low salt salted cucumber by adding brittle agent and exogenous pectin methyl esterase,and analyzed the changes of flavor substances of low salt salted cucumber.With low-salt cucumber as raw material,the flavor of low-salt pickled cucumber was optimized through single factor test and orthogonal test,and the optimal condition for the formula of low-salt pickled cucumber was 2.50％of salt,1.15％of acetic acid,11.00％of white sugar,3.50％of soy sauce,3.50％of ginger,5.00％of garlic,3.25％of millet spicy,and 0.75％of green hemp pepper.The decrease in salt content would lead to a decrease in cucumber quality.By adding calcium lactate and pectin methyl esterase to the cucumber,and optimize the amount and conditions,and with the hardness,chewing,elasticity as indexes,the optimal conditions of brittle preservation was the amount of calcium lactate 2.20％,pectin methylesterase0.70％,40 ℃,40 min.
维普
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