Research on Process of High-Quality Low-Salt Pickling Cucumber
XIE Xia
SONG Shasha
WANG Wenliang
JIA Fengjuan
Guan Qi
WANG Yansheng
Cui Wenjia
LI Yongsheng
Abstract：This study added a series of seasoned vegetables to optimize the formulation,and improved the texture quality of low salt salted cucumber by adding brittle agent and exogenous pectin methyl esterase,and analyzed the changes of flavor substances of low salt salted cucumber.With low-salt cucumber as raw material,the flavor of low-salt pickled cucumber was optimized through single factor test and orthogonal test,and the optimal condition for the formula of low-salt pickled cucumber was 2.50％of salt,1.15％of acetic acid,11.00％of white sugar,3.50％of soy sauce,3.50％of ginger,5.00％of garlic,3.25％of millet spicy,and 0.75％of green hemp pepper.The decrease in salt content would lead to a decrease in cucumber quality.By adding calcium lactate and pectin methyl esterase to the cucumber,and optimize the amount and conditions,and with the hardness,chewing,elasticity as indexes,the optimal conditions of brittle preservation was the amount of calcium lactate 2.20％,pectin methylesterase0.70％,40 ℃,40 min.
Keywords：Low salt picklingcucumberflavorpectin methylesterase
Publication Date：2024-04-20
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：6( 44-49 )