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有机酸对低盐腌渍黄瓜品质影响的初步研究

Wen-feng SHEN,Wen-jia CUI,Yue-ming WANG,Wen-liang WANG,Zhi-qing GONG,Feng-juan JIA,Yan-sheng WANG

Food Research and Development（2018）

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Abstract
探究不同有机酸对低盐腌渍黄瓜品质的影响.以黄瓜为原料,在黄瓜的腌渍液中分别加入醋酸、乳酸、柠檬酸、苹果酸4种有机酸,以水分活度、pH值、含盐量以及感官评定结果为指标,筛选适合低盐腌渍黄瓜的有机酸.结果表明:醋酸腌渍的黄瓜的水分活度值较低,pH值较为稳定(pH值为5左右),对含盐量的影响较小,感官评价结果较好,所以最后选择醋酸为黄瓜低盐腌渍的有机酸.
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