Study On The Microbial Flora Of The Process And The Preservation Of Zao-ginger

Zao-ginger is a production that fermented with tender ginger ,chilli, garlic and common salt. It have some characteristics that acid ,hot, savory and crisp. And have very brilliance colour. To some extent, It can add up your appetite, and can eliminate your hot. In conclusion, Zao-ginger is model dish in colour and sapor.At present, Zao-ginger have some problems in produce. At first, the production period is very long, whith restricts the output and scale very deeply. Secondly, Zao-ginger's color will become dark if it with heat up. But it will become soft and awfully acid if it without heat up. Which will harm the flavour of zao-ginger. The produce of zao-ginger should assure that zao-ginger have brilliance colour, fragrant, and gout, and it must assure the zao-ginger is safety at the same time. The processing need some scientific theory as guarantee. So, we must clear the ruleof the microbe's change .which can guide the processing of zao-ginger and explain some problems in the processing of ferment. In a word, this is a basic condition for the processing of zao-ginger.We use the ginger that grow in Hu Bei province as object in this study. Research some factors that effect the colour, temperature, PH, antioxidant and Na₂-EDTA we also research the factors that effect the crisp, temperature and some reagents. On the side, we study the microbial flora in zao-ginger in the processing use the representative method. In the same time, some chemistry and physics factors will be checked. Results of the study were:(1) These factors that temperature ,Vc, Na₂-EDTA and C aCl₂ were studied in the colour effaction one by one. Result is that: tempetature is 80℃;the amount of Vc is 0.3 %; Na₂-EDTA is 0.3 %; C aCl₂ is 0.04%,its effaction is not evidence. On the side, we make an orthogonal design with temperature, PH, Vc and Na₂-EDTA in order to keep colour, result is that: 70℃+0.02% Na₂-EDTA+0.2% Vc+0.04%CaCl₂(2) Temperature and Cacl₂ were studied in the crisp of zao-ginger solitude. We also studied the effect of zao-ginger's crisp with CaCl₂ and sodium alginate together'function. And analyse the Hardness and Fracturability by Texture Analyzer .Result is that: tempetature is 80℃; the amount of Cacl₂ is 0.04%; CaCl₂ and sodium alginate together'function is better then the solitude function ofCaCl₂.(3)We studied the content of total acid and NaCl, and the amount of microbe, Result is that: The total acid is keeping ascend in the first six days, it add up hurry between the third and sixth day. After the sixth days it keep smooth, the content of NaCl is add up hurry in the first three days. the amount of microbe keep hurry speed between the third and sixth day, and decelerate after the sixth day.(4) The dominant bacteria in zao-ginger have been checked, Result is that:The dominant bacteria in the mini-acids phrase: B.pumilus; L.sake; Lmesenteroides; S.faecalis; P.acidialacticiThe dominant bacteria in the acidification phrase: L.plantarum; L.mesenteroides; L.fermentum; P.pentosaceus; L.curvatusThe dominant bacteria in the back phrase: L.brevis; P.pentosaceus L.plantarum...