Study On The Semifinished Product And The Flavor Of Processing Pickled Potherb Mustard

Potherb mustard also names the greens mustard or the ardisia solonacea.Theirsystematic name is Brassica Juncea Coss.Var, cruciferae family, leaf mustard (Brassicajuncea Coss) variety. It has been cultivated in South and north of our country. Potherbmustard is extremely rich in nutriments, it is reported that 500g of the fresh potherbmustard contain carotenoids 7.3mg, Vitamin B₁ 0.35mg, riboflavin 0.7mg, nicotinic acid4mg, antiscorbutic acid 400mg.It contains the protein that can be decomposable is 16kind of amino acids.Therein,glutanic acid, glycine and the glutamyl cysteine synthesisglutamyl- cystine-glycine peptide,which is one kind of extremely important free radicalscavenger in the human body and can strengthen the immunity function of the humanbody; At the same time, the glutanic acid may also transform into the glutamine in thehuman body, which may participate the metabolic pathway of protein and carbohydrate,and improve the nervous system function. The research also discovered that Potherbmustard can stop bleeding,reduce the blood pressure, treat the diseases of the calculusuninary system and the nephrohydrosis.Meanwhile, Potherb mustard may be good for thestomach and digestion disease of the cancellation system, and treat the spasm of thestomach and enteritis. In addition,it may treat eye disease.Potherb mustard is not onlyrich in nutrition, but also has the unique tasty flavor. Therefore, regardless of the freshpotherb mustard or the pickled potherb mustard,which both attract the multitudinousrestaurant patron.The pickled potherb mustard has very glorious productive history inparticular, which has been very popular in domestic or foreign. However, with the rhythmof people life speeding up and the quality of life enhancing, the people hope that they canbe edible to the more convenient,health, delicious and nutritious pickled potherb mustard.But the most traditional production methods stay in the workshop productive type, itssmall scale, high-density labor and the bad quality of stability product that has not beenable to meet the expense need which grows day by day. Therefore, in order to satisfy thedemand of the social development, we must use the modernized machinery and the science productive technology to change its insufficient of tradition processing methodand to consummate and develop its processing technology, stabilize and improve itsproductive quality. The paper has studied about the craft of the pickled potherb mustard,the desalt technology of the high salt pickled potherb mustard,the contrast of flavoraround the desalt pickled potherb mustard and blend and so on.The concrete content is asfollow:First, the craft of the pickled potherb mustard has been studied.The papper used twoways of the world and the plastict to carry on the salt system to Potherb mustard. At thesame time, two samples of twisted processing and untwistsed processing are contrastlystudied. The result shows that two ways have not remarkable difference, but,the pickledpotherb mustard product which had been twisted is rich fragrance than that of potherbmustard which had been untwisted.Therefore, the former is advantageous with theindustrialization production development.The papper chose several perfect hardening agent to the pickled potherb mustard andhas determined its proportion. In the experiment,it adds 20% table salt, 0.1% CaCl₂,0.5% propionic acid calcium and 0.5% calcium lactate that may be quite crisp to thepickled potherb mustard, and protect the green effect. The hardening agent formulareduces the CaCl₂ amount and has discarded the traditional potassium alum use, thesetwo kind of matter may bring the astringency and the bitter taste and affect the productflavor.The experiment has studied the desalt technology of the high salt pickled potherbmustard and has discussed the appropriate craft parameter to desalt the high salt pickledpotherb mustard. In practice, it accords to 1:1 proportion of the material hydraulicmodulus and desalts for 2 hours that may achieve 6%±1% desalt terminal point.The experiment deteminated the content of organic acid and amino acid of differentsamples of the pickled potherb mustard with a HPLC analysis method.The system isfollowing: samples were separated in American VARIAN system in Inertsil ODS-3 C18column (5um, 4.6mm i.D.×250) and detected at UV214nm,using 0.01 mol/L phosphoricacid solution as the mobile phase, the flow rate was 0.6ml/min, the column temperaturewas kept at 20℃,the injection amount: 20ul.The results show that the organic acid types in new craft sample are tartaric acid, malic acid,lactic acid, citric acid, succinic acid;There are only malic acid and citric acid in the desalt pickled potherb mustard, its contentis 0.061g/100g and 0.050g/100g, the number drops 41.3% and 48.6%. As far as the totalorganic acid content, the figure reduces from 0.445g/100g to 0.133g/100g. Besides, thetotal amino acid content is respectively 1.67% and 0.77%, droping approximately 43%;Therein, the aspartic acid and the glutanic acid is 2.20g/100g and 1.56g/100g, these twokind of amino acids have the prominent contribution to the fresh taste of the pickledpotherb mustard. At the same time, there are 7 types which were picked out in 17 aminoacids are the essential amino acids. The ratio of these essential amino acids and the non-essential amino acids is respective 0.611:1 and 0.567: 1.The fresh taste, the sour taste, the sweet taste were stress blended according to thecorrelative theories and the test results. The seasoning of the desalt pickled potherbmustard is made up of compound sour taste, compound fresh taste and compound sweettaste,the ratio is 2: 7: 6. Therein,the compound fresh taste is made up of MSG, HVP, YE,I+G and the succinic acid,its ratio is 20:5: 1: 0.17:0.6 composition; The compound sourtaste is made up of lactic acid, acetic acid, citric acid and malic acid,its ratio is 14: 1: 1.2:0.6; The compound sweet taste is made up of sucrose, soluble saccharin andcyclamate, its ratio is 1: 0.002: 0.03.The products were carried on antiseptic or bacteriostasis processing, then lay aside for1 month to check up, and quoted the improvement fuzzy synthesis to appraise the qualityof the different products. The result shows that the product which was added to2%-3%mixed bacterial (lactobacillus, leukonid) surpassed other processing products,which was listed as the best product in this experiment.