东北即食酸菜深加工工艺研究与优化  

Study and Optimization of Deep Processing Technology of Northeast Instant Pickled Chinese Cabbage

作　　者：李莉峰[1] 叶春苗[2] 韩艳秋[1] LI Lifeng;YE Chunmiao;HAN Yanqiu(Liaoning Academy of Agricultural Sciences,Shenyang,Liaoning 110161,China;Liaoyang Vocational and Technical College,Liaoyang,Liaoning 111000,China)

机构地区：[1]辽宁省农业科学院,辽宁沈阳110161 [2]辽阳职业技术学院,辽宁辽阳111000

出　　处：《农产品加工》2023年第18期48-50,共3页Farm Products Processing

基　　金：辽宁省农科院基本科研业务专项学科建设项目(2019DD123418)。

摘　　要：以东北酸菜为原料,研究不同质量分数的钙盐和磷酸盐对东北酸菜感官品质的影响,并研究了东北即食酸菜的调味配方,结果表明氯化钙质量分数为0.20%,磷酸二氢钠质量分数为0.20%时感官评分最高,调味配方中白砂糖添加量为1.0%,食盐添加量1.0%,辣椒添加量1.0%,食用油添加量0.5%,此时调配出的东北酸菜香气浓郁,酸辣爽口。With northeast pickled Chinese cabbage as raw material,the effects of different concentrations of calcium salt and phosphate on the sensory quality of northeast pickled Chinese cabbage were studied,and the seasoning formula of northeast ready to eat pickled Chinese cabbage was studied.The results showed that when the concentration of calcium chloride was0.20%,and the concentration of sodium dihydrogen phosphate was 0.20%,the sensory score was the highest.In the seasoning formula,the amount of sugar was 1.0%,the amount of edible salt was 1.0%,the amount of pepper was 1.0%,and the amount of edible oil was 0.5%.At this time,the northeast pickled Chinese cabbage prepared had a strong aroma,sour,spicy and refreshing.

关 键 词：东北 酸菜 感官品质 调味 

分 类 号：TS202.3[轻工技术与工程—食品科学]