低盐红油萝卜的研制
目的 开发低盐红油萝卜新产品, 并通过试验确定其最佳配方。方法 以腌制白萝卜为主要原料, 以酸味剂、味精、白糖和红油为考察因素, 通过单因素实验和正交试验, 研究各因素对低盐红油萝卜产品感官品质的影响。结果 制作低盐红油萝卜的最优配方为酸味剂添加量为2.3%(食醋添加量2%, 柠檬酸添加量0.3%), 味精添加量为0.5%, 红油添加量为3%, 白糖添加量为5%。在此最佳配方下生产的产品, 感官评分为87.7分, 食盐含量4.23%, 亚硝酸盐含量15.3 mg/kg, 大肠菌群24.7个/100 g, 细菌总数5667个/g, 无致病菌检出。结论 该配方可以开发出低盐红油萝卜产品, 在此工艺条件下制得的低盐红油萝卜产品色泽淡红, 组织脆嫩, 辣度适中, 酸甜适口, 鲜味突出。
Objective To develop the product of capsaicin radish with low-salt, and determine the optimal formula. Methods Using the salted white radish as main materials, the influential factors of sour agent, mo-nosodium glutamate, sugar and capsaicin were inspected by the single factor experiment and orthogonal experiment, in order to research the effects on sensory quality of capsaicin radish with low-salt. Results The results of the optimal formula of the product were as follows: sour agent, monosodium glutamate, sugar and capsaicin were 2.3% (vinegar 2%, citric acid 0.3%), 0.5%, 3% and 5%, respectively. Meanwhile, sensory evaluation, salt content, nitrite content, coliform group and total bacterial count of capsaicin radish with low-salt were 87.7, 4.23%, 15.3 mg/kg, 24.7/100 g and 5667/g, respectively. No pathogenic bacteria were detected. Conclusion Under the conditions, the product is light red color, crisp texture, moderate spiciness, sweet and sour taste and outstanding flavor.
标题：低盐红油萝卜的研制
英文标题：Preparation of capsaicin radish with low-salt
作者：
鹿保鑫 黑龙江八一农垦大学食品学院
牛广财 黑龙江八一农垦大学食品学院
魏文毅 黑龙江八一农垦大学食品学院
王霞 黑龙江八一农垦大学食品学院
王鹤霖 黑龙江八一农垦大学食品学院
魏春红 黑龙江八一农垦大学食品学院
中文关键词:低盐,红油萝卜,配方,
英文关键词:low-salt,capsaicin radish,formula,
发表日期：2015-11-02
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