Optimization of positive and negative pressure production process and shelf-life prediction for new radish pickle
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摘要: 以白萝卜为原料,运用模糊数学感官评定法,探讨正压压力、真空度、渗透时间和料液比对新型萝卜泡菜感官评分的影响,在单因素基础上,采用正交实验优化了萝卜泡菜正反压生产工艺,并采用加速货架期(ASLT)方法对其货架期进行预测。结果表明,最佳正反压生产工艺为:正压压力12 MPa、真空度-0.08 kPa、渗透时间15 min、料液比1∶2 (g∶mL),所得萝卜泡菜感官评分为4.51±0.13分,口感爽脆,酸中带甜,其产品在4 ℃和20 ℃下的货架期分别为233.8 d和57.6 d,为新型萝卜泡菜产业化工艺提供了参考和依据。Abstract: 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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期刊类型引用(1)
1. 何军波，贾庆超. 模糊数学评价结合响应面法优化黑蒜香菇酱制备工艺及抗氧化活性和储藏分析. 食品工业科技. 2023(19): 47-56 . 
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