Study on Process Optimization of Low-Salt Pickles and Their Quality Change
High-salt diets are a global health problem and are associated with many chronic diseases. Low-salt food can reduce the sodium content in food and is beneficial for people who need to limit their sodium intake,such as those with high blood pressure,heart diseases and other people with salt-sensitive diseases. The main components of pickles are usually vegetables,which are rich in fiber,vitamins and minerals. In this study,in order to promote healthy diet concepts,reduce excessive salt intake,reduce reliance on high-salt food,the effects of different sterilization conditions (sterilization temperature and time) on the sterilization effect,color,hardness,total acidity and sensory score of low-salt pickles in the processing technology of low-salt pickles are studied,which has laid a foundation for the wide promotion of low-salt pickles.
万方数据
维普
