酱脆萝卜的研制  

Development on sauce brittle radish

作　　者：王妨[1] 胡月英[2] 陈文学[1] 

机构地区：[1]海南大学食品学院,海口570228 [2]海南大学材料与化工学院,海口570228

出　　处：《中国调味品》2012年第3期82-87,90,共7页China Condiment

基　　金：海南大学211工程建设经费资助;海南大学校基金(hd09xm90)

摘　　要：为了得到质量较好,风味较好的腌制酱脆萝卜,通过响应面试验设计对影响酱脆萝卜口感的因素参数进行了优化,得到最优的感官口味的原料配比方案,分别是白糖含量11.41%,盐1.40%,酱油9.51%,白酒1.80%,醋1.80%,味精1.03%。同时还试验了添加CaCl2的量来增加产品的脆度,结果表明,0.2%氯化钙溶液对提高腌制萝卜的脆度最佳。In order to get salted ＂sauce brittle radish＂ to have better quality and better flavor, the factors influence the its taste were considered by response surface experiment design, and the parameters are optimized, respectively, sugar 11. 41%, salt 1. 4%, soy sauce 9. 51%, winel. 80%, vinegar 1.80 %, monosodium glutamate 1.03 %. Meanwhile the amount of CaCl2 added to improve the brittleness of products is also test. The experimental results show that 0.2% CaCl2 will greatly improve the brittleness.

关 键 词：酱脆萝卜 脆度 参数优化 感官评定 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]