摘要
[目的]研究不同加工工艺参数对芥菜加工产品的影响。[方法]以芥菜为原料,以芥菜感官评价为考察指标,通过单因素试验和L9(33)正交试验优化并确定了芥菜腌制及干燥的最佳工艺条件。[结果]研究表明,芥菜最佳的腌制及干燥工艺参数为:腌制盐浓度3%,腌制糖浓度6%,CaCl2添加量0.15%,腌制时间24 h,干燥温度60℃,干燥时间6 h。在此工艺条件下腌制的即食芥菜亚硝酸盐含量远低于国家标准,干燥后保持了良好的芥菜特性。[结论]研究可为工业化生产芥菜干提供理论依据。
[Objective] To study effects of different processing technique parameters on mustard products.[Method] With mustard as material,sensory evaluation as investigation indicators,the optimum conditions for mustard salting and drying were optimized by single-factor test and L9（33）orthogonal test.[Result] The optimum parameters are： salt 3%,sugar 6%,CaCl2 dosage 0.15%,salted for 24 hours,drying temperature 60 ℃ and drying time 6 hours.It is suggested that the nitrite content in pickled mustard was much lower than the national standard,and maintained good characteristics of mustard after drying.[Conclusion] The study will provide theoretical basis for industrial production of mustard.
出处
《安徽农业科学》
CAS
2013年第15期6864-6866,6880,共4页
Journal of Anhui Agricultural Sciences
基金
广东省科技计划项目(2009B020410007)
关键词
芥菜
腌制
加工工艺
Mustard
Salted
Processing technology
