响应面法优化腌制长白楤木嫩芽工艺的研究

以感官评分和叶绿素含量为评价指标,通过Box-Behnken设计-响应面法,优化腌制长白楤木嫩芽的工艺。结果表明,长白楤木嫩芽的最佳腌制工艺条件为食盐添加量14%,Na 2CO 3添加量0.15%,Ca(OH)2添加量0.35%,CaCl 2添加量0.06%。在此最佳腌制工艺条件下,长白楤木嫩芽的感官评分为(89.95±0.45)分,叶绿素含量为(0.984±0.003)mg/g,且腌制的长白楤木嫩芽色泽呈鲜绿色,质地嫩脆,具有腌制菜的鲜香味。

Study on the Process Optimization of Pickled Tender Shoots of Aralia continentalis Kitag.by Response Surface Method

Using the sensory score and chlorophyll content as the evaluation indicators,the Box-Behnken design-response surface method is used to optimize the process of pickling tender shoots of Aralia continentalis Kitag.The results show that the optimum pickling process conditions for the tender shoots of Aralia continentalis Kitag.are as follows:the additive amount of salt is 14%,the additive amount of Na 2 CO 3 is 0.15%,the additive amount of Ca(OH)2 is 0.35%,and the additive amount of CaCl 2 is 0.06%.Under the optimal pickling conditions,the sensory score of the tender shoots of Aralia continentalis Kitag.is 89.95±0.45,the chlorophyll content is(0.984±0.003)mg/g,and the color of pickled tender shoots of Aralia continentalis Kitag.is bright green,the texture is tender and crisp,with the fresh flavor of pickled vegetables.