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。

Preparation of capsaicin radish with low-salt

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.