风味甘薯叶酱菜工艺的优化  

Optimization of Technology of Flavor Sweet Potato Leaf Pickles

作　　者：王佳欣 尚珊 傅宝尚 王丹 李冬梅[1] 祁立波[1] WANG Jia-xin;SHANG Shan;FU Bao-shang;WANG Dan;LI Dong-mei;QI Li-bo(National Engineering Research Center of Seafood,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;Fuxin Xiaodongbei Food Co.,Ltd.,Fuxin 123100,China)

机构地区：[1]大连工业大学、食品学院国家海洋食品工程技术研究中心,辽宁大连116034 [2]阜新小东北食品有限公司,辽宁阜新123100

出　　处：《中国调味品》2024年第9期126-129,137,共5页China Condiment

基　　金：辽宁省“揭榜挂帅”科技重大专项项目(2022JH1/10400019);“十四五”国家重点研发计划项目(2021YFD2100100)。

摘　　要：该试验以甘薯叶为主要原料,利用单因素试验和正交试验获得甘薯叶酱菜产品的最佳制作工艺,研发出一款低盐且美味的甘薯叶酱菜产品。结果表明,甘薯叶酱菜的最佳工艺配方为酱油、白砂糖、卤汁、花生油和氯化钙的添加量分别为20%、3%、60%、20%、0.09%。在此条件下制作的甘薯叶酱菜酱色光亮,呈色均一;组织均匀细腻,咀嚼感好;咸度适中,协调性较好;具有独特的甘薯叶香,余味悠长,是一款集营养与美味于一体的酱菜产品。In this test,with sweet potato leaves as the main raw materials,the optimal production technology of sweet potato leaf pickles is obtained by single factor test and orthogonal test,and a kind of low-salt and delicious sweet potato leaf pickles are developed.The results show that the optimal technological formula of sweet potato leaf pickles is the addition amount of soy sauce,white granulated sugar,marinade,peanut oil and calcium chloride of 20%,3%,60%,30%,0.09%respectively.Under these conditions,the sweet potato leaf pickles are bright and uniform in color,uniform and delicate in tissue,the chewiness is good,and they have moderate salinity,good coordination,unique aroma of sweet potato leaves and lingering aftertaste,they are a kind of nutritive and delicious pickle product.

关 键 词：甘薯叶 最佳配方 调味酱 正交试验 单因素试验 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]