CAO Lin, XING Ya-ge, CAO Dong, LI Shao-hua, XU Qing-lian, LIN Hong-bin. Optimization of positive and negative pressure production process and shelf-life prediction for new radish pickle[J]. Science and Technology of Food Industry, 2018, 39(5): 175-179,184.
Citation:
CAO Lin, XING Ya-ge, CAO Dong, LI Shao-hua, XU Qing-lian, LIN Hong-bin. Optimization of positive and negative pressure production process and shelf-life prediction for new radish pickle[J]. Science and Technology of Food Industry, 2018, 39(5): 175-179,184.
CAO Lin, XING Ya-ge, CAO Dong, LI Shao-hua, XU Qing-lian, LIN Hong-bin. Optimization of positive and negative pressure production process and shelf-life prediction for new radish pickle[J]. Science and Technology of Food Industry, 2018, 39(5): 175-179,184.
Citation:
CAO Lin, XING Ya-ge, CAO Dong, LI Shao-hua, XU Qing-lian, LIN Hong-bin. Optimization of positive and negative pressure production process and shelf-life prediction for new radish pickle[J]. Science and Technology of Food Industry, 2018, 39(5): 175-179,184.
Taking radish as the research material,the effects of positive pressure,vacuum,permeability time and solid-liquid ratio on the sensory score of the new radish pickles were studied by using the fuzzy mathematics sensory evaluation. On the basis of single-factor test,the positive and negative pressure production process was optimized by orthogonal experiment. Moreover,the shelf-life of the new radish pickles was predicted by accelerated shelf life test(ASLT).Results showed that the optimal production process was obtained as follows:positive pressure 12 MPa,vacuum degree-0.08 kPa,processing time 15 min and solid-liquid ratio 1∶2 (g∶mL). The new radish pickle showed a crisp taste and acidic with sweetness,and the sensory evaluation score was 4.51±0.13.Besides,the shelf-life of the newradish pickle were 233.8 d and 57.6 d under 4 ℃ and 20 ℃,respectively.In this paper,these results could provide reference and basis on industrialization technology of the new radish pickle.
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