Optimization of Processing Technology of Immature Cantaloupe Side Dishes
The processing technology of immature cantaloupe side dishes is studied with immature cantaloupe as the main raw material.Using pickled pepper water,thirteen spices,white vinegar and white sugar as the four single factors,and sensory score as the evaluation index,the optimal processing technology of immature cantaloupe side dishes is determined through response surface optimization and verification test.Finally,the best formula of immature cantaloupe side dishes is determined as follows:the addition amount of white vinegar,pickled pepper water,thirteen spices,white sugar is 5％,31％,1.87％,0.18％respectively.The immature cantaloupe side dishes made with auxiliary materials under this formula have uniform color,sour and spicy taste.Immature cantaloupe side dishes can provide new business opportunities and innovation possibilities for food industry,expand the market of fruits and vegetables side dishes,and meet the requirements of restaurants,supermarkets and food supply chain.
万方数据
维普
