摘要
以黄秋葵嫩果为主要原料,研究酸辣爽脆黄秋葵泡菜。以感官评价为标准,研究白砂糖添加量、泡菜盐添加量、发酵温度及发酵时间对黄秋葵泡菜品质的影响,并通过四因素三水平正交试验建立黄秋葵泡菜制作的最佳工艺条件。结果表明,黄秋葵泡菜发酵最佳工艺条件为白砂糖添加量3%,泡菜盐添加量6%,发酵温度25℃,发酵时间4 d。
The okra is selected as the main raw material in the study on the production process for sour,spicy and crispy okra pickle. The effects of sugar addition and salt addition,fermentation temperature,fermentation time on okra pickle are studied with the method of sensory evaluation. Orthogonal design is adopted to optimize the processing technique of okra pickle. The results are preferred under the condition that 3% of sugar addition,6% of salt addition,25 ℃of fermentation temperature and4 days of fermentation time.
出处
《农产品加工》
2016年第7期25-27,31,共4页
Farm Products Processing
基金
福建省科技重大专项"茄果类蔬菜新品种选育与种业产业化研究"(2013NZ0002)
福建省农业科学院科技创新项目"黄秋葵休闲保健产品制作工艺与主要成分变化研究"(2015CX-15)
关键词
黄秋葵
泡菜
发酵工艺
Okra
pickle
fermentation technology
