多味爽口酱脆萝卜工艺  

The Technology of Crunchy Radish in Multi-flavor and Refreshing Sauce

作　　者：张郁松 ZHANG Yusong(Xi'an Engineering University of Armed Police Force,Xi'an 710086)

机构地区：[1]西安武警工程大学装备学院,西安710086

出　　处：《食品工业》2024年第3期14-16,共3页The Food Industry

基　　金：国家自然基金青年基金(项目批准号:31701562)。

摘　　要：为研究酱脆萝卜工艺,以盐腌萝卜为主料,白糖、食盐、陈醋、生抽、白酒等为辅料,通过单因素试验和正交试验对酱脆萝卜的配料进行研究与优化。结果表明:100 g脱盐脱水萝卜干中,调料液配比为白糖10 g、盐2 g、陈醋2 mL、生抽8 mL,白酒2 mL、辣椒5 g。所得产品爽口鲜脆、咸甜适口、酸辣适中、香气浓郁。In order to study the technology of pickled radish in soy sauce,the ingredients of pickled radish in soy sauce were studied and optimized by single factor experiment and orthogonal experiment with sugar,salt,vinegar,light soy sauce and liquor as the main material.The results showed that:In 100 g dehydrated radish,the condiment liquid ratio was 10 g white sugar,2 g salt,2 mL vinegar,8 mL light soy sauce,2 mL white wine and 5 g pepper.The obtained products are crisp and fresh,salty and sweet,moderate in sour and hot,and rich in aroma.

关 键 词：萝卜 酱菜 工艺 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]