基于模糊数学评定与响应面法优化酸黄瓜工艺研究  

Optimization of Process of Pickled Cucumber Based on Fuzzy Mathematics Evaluation and Response Surface Method

作　　者：李欣欣[1] 刘大军[1] 陈畅 冯国军[1] 刘畅[1] 杨晓旭 闫志山[1] LI Xin-xin;LIU Da-jun;CHEN Chang;FENG Guo-jun;LIU Chang;YANG Xiao-xu;YAN Zhi-shan(College of Modern Agriculture and Ecological Environment,Heilongjiang University,Harbin 150006,China)

机构地区：[1]黑龙江大学现代农业与生态环境学院,哈尔滨150006

出　　处：《中国调味品》2024年第6期119-125,共7页China Condiment

基　　金：酸黄瓜全产业链协同创新项目(LJGXCG2023-013);2023年度新一轮黑龙江省“双一流”学科协同创新成果项目。

摘　　要：传统腌渍黄瓜由于含盐量高、配方不科学等不利于人体健康,因此,文章以模糊感官评分为考察指标,通过单因素试验探究不同工艺条件对酸黄瓜感官指标的影响,最后应用响应面法确定酸黄瓜的最优加工工艺,研制了一款与传统风味接近的低盐腌渍酸黄瓜。结果表明,在糖添加量25.8%、食盐添加量3.8%、米醋添加量30.5%的条件下制得的酸黄瓜外部翠绿,硬度、脆度良好,口感、滋味俱佳,且最佳工艺下制得的酸黄瓜各项理化指标和微生物指标均符合国家标准,该研究有利于助推黄瓜的深加工并促进我国传统蔬菜产业的转型升级。Traditional pickled cucumber is not conducive to human health due to the high salt content and unscientific formula.Therefore,in this paper,with fuzzy sensory score as the index,single factor test is used to explore the effects of different process conditions on the sensory indexes of pickled cucumber.Finally,response surface method is used to determine the optimal processing technology of pickled cucumber,and a low-salt pickled cucumber with a flavor similar to traditional flavor is developed.The results show that under the conditions of sugar addition amount of 25.8%,salt addition amount of 3.8%and rice vinegar addition amount of 30.5%,the obtained pickled cucumber has an emerald green exterior,good hardness and brittleness,and good taste and flavor.The various physicochemical indexes and microbial indexes of the pickled cucumber under the optimal process meet the national standards.This study is conducive to promoting the deep processing of cucumber and the transformation and upgrading of China's traditional vegetable industry.

关 键 词：酸黄瓜 模糊数学法 响应面优化 加工 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]