豆角腌制工艺优化研究  

Study on Optimization of Bean Curing Technology

作　　者：李云龙 田步宗 朱广琴[3] LI Yunlong;TIAN Buzong;ZHU Guangqin(Yangzhou Polytechnic College,Yangzhou 225009,China;Hengtian Agricultural Technology Company Limited in Suining,Xuzhou 221000,China;Xuzhou Vocational College of Bioengineering,Xuzhou 221006,China)

机构地区：[1]扬州市职业大学,江苏扬州225009 [2]睢宁恒田农业科技有限公司,江苏徐州221000 [3]徐州生物工程职业技术学院,江苏徐州221006

出　　处：《食品安全导刊》2023年第8期112-114,118,共4页China Food Safety Magazine

基　　金：2021年苏北科技专项(XZ-SZ202126);2021年省专业带头人高端研修(2021GRFX079)。

摘　　要：豆角腌制产品是以豆角为原材料,经过一系列腌制程序制成的特色食品。本文以感官评价为指标,采取单因素试验和响应面优化试验,探究豆角最佳腌制条件。豆角腌制的最佳工艺参数为食用盐添加量9.65%,水分含量61.12%,热烫,腌制温度27℃。Bean curing product is a special food made of bean as raw material after a series of curing procedures.In this paper,single factor test and response surface optimization test were used to explore the best curing conditions of soybean.The best technological parameters of pickled beans are 9.65%salt addition,61.12%moisture content,hot scalding,and pickled temperature 27℃.

关 键 词：豆角腌制 酱香 热烫 工艺优化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]