| 即食客家咸菜配方的优化 |
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| 引用本文： | 谈娜,蹇华丽,杨幼慧,黄静敏,林小洁. 即食客家咸菜配方的优化[J]. 广州食品工业科技, 2012, 0(9): 1177-1179 |
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| 作者姓名： | 谈娜 蹇华丽 杨幼慧 黄静敏 林小洁 |
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| 作者单位： | 华南农业大学食品学院,广东广州510642 |
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| 基金项目： | 广东省教育部产学研项目（20108090400245） |
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| 摘 要： | 本试验以客家成菜为原料，研究即食客家咸菜配方优化工艺。通过采用L9（3^4）正交试验设计考察了玉米油、白砂糖、鸡精及胡椒粉等因素对客家咸菜风味品质的影响，结合模糊综合评价确定了即食客家成菜的最佳基础配方：即每100g客家成莱中添加15g白砂糖、0．1g鸡精、8g玉米油、2g胡椒粉。在此配方基础上，针对不同口味差异，开发出甜味、五香、辣味等即食客家咸菜系列产品，经真空包装和杀菌处理，达到国家酱腌菜卫生标准的要求。
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| 关 键 词： | 即食客家咸菜 配方 模糊综合评价 |
The Optimal Formula of the Instant Hakka Pickle |
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| TAN Na,JIAN Hua-li,YANG You-hui,HUANG Jing-min,LIN Xiao-jie. The Optimal Formula of the Instant Hakka Pickle[J]. , 2012, 0(9): 1177-1179 |
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| Authors: | TAN Na JIAN Hua-li YANG You-hui HUANG Jing-min LIN Xiao-jie |
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| Affiliation: | (College of Food Science, South China Agricultural University, Guangzhou 510642, China) |
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| Abstract: | Hakka pickle was used as raw material to study the optimal formula. The impact of corn oil, sugar, chicken essence and pepper on Hakka pickle taste was investigated. The best formula was determined by orthogonal test and fuzzy comprehensive evaluation as follows： Hakka pickle 100 g, sugar 15 g, chicken essence 0.1 g, corn oil 8 g and pepper 2 g. On this basis, the instant Hakka pickle of sweet, spiced and spicy was developed for different tastes. The instant Hakka pickle after treatments of vacuum packing and sterilization can achieve the hygiene standards for preserved vegetable. |
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| Keywords: | instant Hakka pickle formula fuzzy comprehensive evaluation |
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