| 低盐麻辣风味萝卜干的研制 |
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| 引用本文： | 牛广财,魏文毅,朱丹,王鹤霖,李志超.低盐麻辣风味萝卜干的研制[J].包装与食品机械,2013,31(1):62-65. |
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| 作者姓名： | 牛广财 魏文毅 朱丹 王鹤霖 李志超 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,黑龙江大庆,163319;黑龙江八一农垦大学生命科学技术学院,黑龙江大庆,163319 |
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| 基金项目： | 黑龙江省农垦总局项目(HNK11KF-05) |
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| 摘 要： | 以白萝卜为主要原料,以食盐、辣椒粉、白糖、胡椒粉为考察因素,通过单因素试验和正交试验,研究各因素对低盐麻辣风味萝卜干产品感官品质的影响,确定麻辣风味萝卜干的最佳配方。结果表明:制作麻辣风味萝卜干的最优配方为味精0.5%,食盐6%,辣椒粉4%,白糖3%,胡椒粉0.5%。在此条件下制得的麻辣风味萝卜干色泽橙黄,组织脆嫩,麻辣咸淡适中,具有白萝卜所特有的甜香气味。
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| 关 键 词： | 低盐 麻辣风味萝卜干 配方 |
Preparation of Spicy-hot Pickled Radish with Low-salt |
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| NIU Guang-cai
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WEI Wen-yi
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ZHU Dan
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WANG He-lin
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LI Zhi-chao.Preparation of Spicy-hot Pickled Radish with Low-salt[J].Packaging and Food Machinery,2013,31(1):62-65. |
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| Authors: | NIU Guang-cai WEI Wen-yi ZHU Dan WANG He-lin LI Zhi-chao |
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| Affiliation: | 1(1.College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;2.College of Life Sciences and Technology,Heilongjiang Bayi Agricultural University,Daqing 163319,China) |
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| Abstract: | The white radish as main materials,the influential factors of salt,chili powder,sugar,and pepper powder were inspected by the signal factor experiment and orthogonal experiment,and were used to research on the effects on sensory quality of spicy-hot pickled radish with low-salt,the optimal formula of the product were obtained.The results showed as follows:gourmet powder,chili powder,salt,sugar,and pepper powder was 0.5%,6%,4%,3% and 0.5% respectively.Under the conditions,the product was bright orange color,mildly spicy-hot,brackish palatability,delicious and crispy and sweet fragrance with white radish. |
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| Keywords: | low-salt spicy-hot pickled radish formula |
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