摘要
以感官评分和含盐量为评价指标,通过单因素试验和响应面法,研究液料比、脱盐时间、脱盐温度、换水次数4个因素对高盐腌制长白楤木嫩芽脱盐效果的影响。结果表明,最佳脱盐工艺条件为:液料比3∶1(mL/g)、脱盐时间20 min、脱盐温度30℃、换水次数2次。在此条件下,脱盐后的长白楤木嫩芽含盐量降为4.027%,质地嫩脆,且具有长白楤木嫩芽独特的浓郁香味,感官质量最佳。
The sensory evaluation and salt content were used as the evaluation indexes.The single factor test and response surface methodology were used to study the desalination effect of high-salted desalting Aralia continentalis Kitagwa by four factors:water ratio,desalting time,desalting temperature and changing the water frequency.The results showed that the optimum desalination process conditions were:water ratio of 3∶1(mL/g),desalting time of 20 min,desalting temperature of 30℃and changing the water twice.Under the optimal desalination conditions,the content of Aralia continentalis Kitagwa after desalting was reduced to 4.027%and the texture was tender and crisp,it had the unique rich flavor of Aralia continentalis Kitagwa,the sensory evaluation was the optimal.
作者
段红梅
王丹丹
王顺余
江宇峰
洪豆
阿丽雅
吴淑清
王晓红
DUAN Hong-mei;WANG Dan-dan;WANG Shun-yu;JIANG Yu-feng;HONG Dou;A Li-ya;WU Shu-qing;WANG Xiao-hong(Food Science and Engineering College,Changchun University,Changchun 130022,Jilin,China;Zhejiang Liziyuan Food Co.,Ltd.,Jinhua 321031,Zhejiang,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第4期88-94,共7页
Food Research and Development
基金
教育部“春晖计划”项目（Z2017026)
2018年企事业单位委托科技项目（2018220002000111)
关键词
腌制长白楤木嫩芽
脱盐
感官评价
含盐量
响应面法
pickled Aralia continentalis Kitagwa
desalting
sensory evaluation
salt content
response surface methodology
