| 风味黄秋葵泡菜的研制 |
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| 引用本文： | 魏晓明,黄菲武,祁勇刚,高 冰.风味黄秋葵泡菜的研制[J].中国酿造,2016,35(6):182. |
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| 作者姓名： | 魏晓明 黄菲武 祁勇刚 高 冰 |
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| 作者单位： | 1.湖北吉农沃尔特农业有限公司，湖北武汉430042；2.襄阳市产品质量监督检验所，湖北襄阳441003；
3.湖北工业大学食品与制药工程学院，湖北武汉430068 |
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| 基金项目： | 武汉市产业创新服务平台项目（201220837301） |
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| 摘 要： | 以鲜嫩黄秋葵为主要原料，以感官评分为评价指标，采用单因素试验和正交试验确定并优化了风味黄秋葵泡菜的加工工艺和配方。结果表明，最佳配方为打浆用黄秋葵与完整黄秋葵比例为1∶7、菌种组合为植物乳杆菌4.0%和生香酵母0.3%、食盐添加量为5.5%、白砂糖添加量9%、氯化钙添加量为0.6%，制备的风味黄秋葵泡菜色泽保持好、质地脆嫩、汁液清亮、酯香浓郁，感官评分为95分，脆度为24.81 N。
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| 关 键 词： | 黄秋葵 风味泡菜 混菌发酵 |
Development of flavor pickled okra |
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| WEI Xiaoming,HUANG Feiwu,QI Yonggang,GAO Bing.Development of flavor pickled okra[J].China Brewing,2016,35(6):182. |
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| Authors: | WEI Xiaoming HUANG Feiwu QI Yonggang GAO Bing |
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| Affiliation: | 1.Huibei Jinong Walterll Agriculture Co., Ltd., Wuhan 430042, China; 2.Xiangyang Product Quality Supervision & Testing Institute, Xiangyang 441003, China; 3.College of Food and Pharmaceutical Engineering, Huibei University of Technology, Wuhan 430068, China |
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| Abstract: | Using fresh okra as raw material, sensory evaluation score as main quality assessment index, the formula and process technology of flavor pickled okra was optimized by single factor and orthogonal experiments. The results showed that the optimal formula was pulping okra and whole okra ratio 1∶7, Lactobacillus plantarum and aroma-producing yeast 0.4%∶0.3%, salt 5.5%, sugar 9%, and calcium chloride 0.6%. The results showed that the flavor pickled okra had stable color, crisp texture, bright liquid, dense ester aroma, the sensory evaluation score was 95 and brittleness was 24.81 N. |
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| Keywords: | okra flavor pickle multi-starters fermentation |
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