食品工业科技2018，Vol.39Issue(5)：175-179,184,6.DOI:10.13386/j.issn1002-0306.2018.05.034
新型萝卜泡菜正反压生产工艺优化及货架期预测
Optimization of positive and negative pressure production process and shelf-life prediction for new radish pickle
摘要
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.关键词
新型萝卜泡菜/正反压/工艺优化/货架期Key words
new radish pickle/positive and negative pressure/process optimization/shelf-life分类
轻工纺织引用本文复制引用
曹琳,邢亚阁,曹东,李少华,许青莲,林洪斌..新型萝卜泡菜正反压生产工艺优化及货架期预测[J].食品工业科技,2018,39(5):175-179,184,6.基金项目
四川省教育厅高校科研创新团队建设计划项目(15TD0017) （15TD0017）
四川省科技计划项目(2016FZ0019) （2016FZ0019）
成都市科技惠民技术研发项目(2015-HM01-00454-SF) （2015-HM01-00454-SF）
西华大学粮油工程与食品安全重点实验室项目(szjj2014-002). （szjj2014-002）
