自然发酵条件下西瓜翠衣泡菜的研制  

Development of Watermelon Peel Pickles via Natural Fermentation

作　　者：曾丽萍[1] 孟金明 樊爱萍[1] 黄枥堰 陈凡凡 ZENG Li-ping;MENG Jin-ming;FAN Ai-ping;HUANG Li-yan;CHEN Fan-fan(School of Science,Honghe University,Mengzi 661199,Yunnan,China)

机构地区：[1]红河学院理学院,云南蒙自661199

出　　处：《食品研究与开发》2021年第11期89-94,共6页Food Research and Development

基　　金：云南省科技计划项目(2017FH001-039)。

摘　　要：为研究西瓜翠衣泡菜自然发酵的工艺,该文以西瓜翠衣为原料,对其发酵工艺参数进行探究。通过单因素和响应面试验研究盐浓度、糖浓度及发酵温度对西瓜翠衣泡菜品质的影响。结果表明,盐浓度为4.6%、糖浓度为4%、发酵温度为25℃,西瓜翠衣泡菜软硬适中、酸甜适口、泡菜风味最佳。To enhance the natural fermentation process of watermelon peels to obtain pickles,this study employed watermelon peels as raw materials to explore the parameters influencing the fermentation process.Single-factor test and response surface methodology were employed to elucidate the effects of salt and sugar concentrations and fermentation temperature on the quality of watermelon peel pickles under optimal crisping conditions.The results showed that the watermelon peel pickles were moderately hard and had a sweet-and-sour taste and a strong pickle flavor at a salt concentration of 4.6%,sugar concentration of 4%,and when fermentation was carried out at 25℃.

关 键 词：西瓜翠衣泡菜 发酵 质构 品质 响应面法 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]