高品质低盐腌渍黄瓜加工工艺研究  

Research on Process of High-Quality Low-Salt Pickling Cucumber

作　　者：谢霞 宋莎莎[1,2,3] 王文亮 贾凤娟[1,2,3] 官琦 王延圣[1,2,3] 崔文甲 李永生[1,2,3] XIE Xia;SONG Shasha;WANG Wenliang;JIA Fengjuan;Guan Qi;WANG Yansheng;Cui Wenjia;LI Yongsheng(Institute of Agricultural Products,Shandong Academy of Agricultural Sciences,Jinan 250100,China;Shandong Provincial Key Laboratory of Intensive Processing Technology of Agricultural Products,Jinan 250100,China;Key Laboratory of New Food Resources Processing,Ministry of Agriculture,Jinan 250100,China;College of Food Science,Henan University of Science and Technology,Xinxiang 453000,China)

机构地区：[1]山东省农业科学院农产品研究所,山东济南250100 [2]山东省农产品精深加工技术重点实验室,山东济南250100 [3]农业部新食品资源加工重点实验室,山东济南250100 [4]河南科技学院食品学院,河南新乡453000

出　　处：《中国果菜》2024年第4期44-49,共6页China Fruit & Vegetable

基　　金：山东省重点研发计划-高品质设施蔬菜绿色生产关键技术研发与产业化(2022TZXD0025)。

摘　　要：针对低盐腌渍黄瓜存在的风味不足、脆度较低等问题,本研究添加姜、蒜、小米辣、青麻椒等调味蔬菜丰富并改善低盐腌渍黄瓜的风味,同时添加钙离子复合外源性果胶甲酯酶提升低盐腌渍黄瓜的质构品质。以感官评价为指标,通过单因素和正交试验得出复合腌渍低盐黄瓜最佳配方为食盐2.50%、醋酸1.15%、白砂糖11.00%、酱油3.50%、姜3.50%,蒜5.00%、小米辣3.25%、青麻椒0.75%。以硬度、咀嚼性、弹性等为指标,通过单因素试验和正交试验得出保脆剂的最佳配方为乳酸钙2.20%、果胶甲酯酶0.70%、处理温度40℃、处理时间40 min。This study added a series of seasoned vegetables to optimize the formulation,and improved the texture quality of low salt salted cucumber by adding brittle agent and exogenous pectin methyl esterase,and analyzed the changes of flavor substances of low salt salted cucumber.With low-salt cucumber as raw material,the flavor of low-salt pickled cucumber was optimized through single factor test and orthogonal test,and the optimal condition for the formula of low-salt pickled cucumber was 2.50%of salt,1.15%of acetic acid,11.00%of white sugar,3.50%of soy sauce,3.50%of ginger,5.00%of garlic,3.25%of millet spicy,and 0.75%of green hemp pepper.The decrease in salt content would lead to a decrease in cucumber quality.By adding calcium lactate and pectin methyl esterase to the cucumber,and optimize the amount and conditions,and with the hardness,chewing,elasticity as indexes,the optimal conditions of brittle preservation was the amount of calcium lactate 2.20%,pectin methylesterase0.70%,40℃,40 min.

关 键 词：低盐腌渍 黄瓜 风味 果胶甲酯酶 

分 类 号：S642.2[农业科学—蔬菜学]