本试验以客家咸菜为原料，研究即食客家咸菜配方优化工艺。通过采用L9(34)正交试验设计考察了玉米油、白砂糖、鸡精及胡椒粉等因素对客家咸菜风味品质的影响，结合模糊综合评价确定了即食客家咸菜的最佳基础配方：即每100 g客家咸菜中添加15 g白砂糖、0.1 g鸡精、8 g玉米油、2 g胡椒粉。在此配方基础上，针对不同口味差异，开发出甜味、五香、辣味等即食客家咸菜系列产品，经真空包装和杀菌处理，达到国家酱腌菜卫生标准的要求。

Hakka pickle was used as raw material to study the optimal formula. The impact of corn oil, sugar, chicken essence and pepper on Hakka pickle taste was investigated. The best formula was determined by orthogonal test and fuzzy comprehensive evaluation as follows: Hakka pickle 100 g, sugar 15 g, chicken essence 0.1 g, corn oil 8 g and pepper 2 g. On this basis, the instant Hakka pickle of sweet, spiced and spicy was developed for different tastes. The instant Hakka pickle after treatments of vacuum packing and sterilization can achieve the hygiene standards for preserved vegetable.

广东省教育部产学研项目（2010B090400245）