Optimization of Process of Pickled Cucumber Based on Fuzzy Mathematics Evaluation and Response Surface Method
Traditional pickled cucumber is not conducive to human health due to the high salt content and unscientific formula.Therefore,in this paper,with fuzzy sensory score as the index,single factor test is used to explore the effects of different process conditions on the sensory indexes of pickled cucumber.Finally,response surface method is used to determine the optimal processing technology of pickled cucumber,and a low-salt pickled cucumber with a flavor similar to traditional flavor is developed.The results show that under the conditions of sugar addition amount of 25.8%,salt addition amount of 3.8%and rice vinegar addition amount of 30.5%,the obtained pickled cucumber has an emerald green exterior,good hardness and brittleness,and good taste and flavor.The various physicochemical indexes and microbial indexes of the pickled cucumber under the optimal process meet the national standards.This study is conducive to promoting the deep processing of cucumber and the transformation and upgrading of China's traditional vegetable industry.
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