使用真空动态腌制法开发低盐甜葫芦腌菜

以甜葫芦为原料，采用真空动态腌制法开发低盐腌菜。通过正交试验，确定最佳腌制工艺参数，并分析比较动态腌制产品与传统腌制产品品质。结果表明，腌制温度和真空度对甜葫芦腌菜品质影响显著。 试验优化得到最佳工艺参数为：腌制温度20℃、真空度85kPa、动态腌制真空腌制机搅拌转速为1r/min、食盐水溶液浓度为2%；动态真空腌制产品的可食性、感官品质、食用营养性及安全性均优于传统腌制法，且加工周期短，适合工业化生产。

Development of Low-salt Sweet Calabash Pickle by Dynamic Vacuum Pickling Method

In this study, sweet calabash was used as raw material to develop a low-salt sweet calabash pickle by dynamic vacuum pickling method. The pickling process was optimized via orthogonal test. And the qualities of sweet calabash products pickled by traditional method and this method were compared. The results indicated that both temperature and vacuum degree affect significantly quality of sweet calabash pickle. The optimum pickling parameters are as follows: temperature 20 ℃, vacuum degree 85 kPa, rotational speed of agitating shaft 1 r/min and salt concentration 2%. The dynamic vacuum pickling method is better than traditional pickling method in terms of sensory evaluation, edibility, edible nutrition and safety. Moreover, due to shorter processing period of dynamic vacuum pickling method, it is more suitable for mass production in practice.