| Mustard(Brassica juncea coss.)is a famous specialty vegetable in China.At present,in mustard processing,there are some disadvantages such as obvious seasonal material,uneasy to be stored and unable to be processed all year round.In order to enrich the kinds of processed mustard products and improve its processing added value,dried mustard was used as raw material.By comparing the quality changes of pickled dried mustard under different processing conditions,the best fermented product was expected to be obtained.The main contents and results of the study were as follows:1.The effect of pickled vegetable liquid,pickled chilli juice and salt water or salineon the quality of dried mustard during pickling was studied.The nitrite content,total acid content,amino acid nitrogen content and volatile ester content of dried mustard during pickling were studied.Texture characteristics and sensory evaluation scores were analyzed to determine the quality changes.The results were as follows:Dry mustard was used as raw material,pickled vegetable liquid,pickled chilli juice and salt water or salineon were used as additives for fermentation.The content of nitrate in the fermentation process was lower than 2 mg/kg,which met the requirements of the national standard.The peak value of total acid content in pickled vegetable liquid group was the highest among the three groups,which appeared on the21 st day of fermentation,which was 1.63±0.09%,and the peak value of volatile ester in pickled vegetable liquid group was the highest,which appeared on the 14 th day,which was 2.38±0.11 g / kg;.The sensory score of pickled vegetable liquid group was the highest(94.8 points).After comprehensive comparison,pickled vegetable liquid was selected for subsequent pickling and fermentation of dry mustard.2.Changing the amount of pickled vegetable liquid would affect the quality of pickled dry mustard.With the increase of pickle liquor addition,the peak days and peak values of volatile ester content of pickled dry mustard changed.The peak value of 50% pickle liquor group appeared on the 28 th day with a peak value of 4.79±0.10g/kg;However,the peak value of 90% pickle liquor group appeared on the 21 st day with a peak value of 5.96±0.12g/kg.In general,when the additive amount is80%,the pickled dry mustard has the highest sensory score,and its sensory evaluation score is 95.2 points.Comprehensive consideration,70%,80% and 90% of the additive amount were selected for the subsequent tests.3.During the fermentation of dried mustard,changing the amount of salt added will affect the nitrite content,hardness,chewiness and sensory evaluation results of pickled dried mustard.When the salt content increased from 6% to 14%,the peak nitrite content increased from 3.22±0.11 mg/kg to 9.35±0.13 mg/kg.As for the content of amino acid nitrogen,the content of the 8% total salt addition group was the highest on the 14 th day of fermentation,which was 0.29±0.05g/100 g.when the salt content increased to 14%,the content peak value became 0.29±0.05 g/100g;The maximum hardness and chewiness appeared in the 14% and 12% addition groups on the 14 th day of fermentation respectively,with the maximum values of 1804.6±308.8 g and 1056.9±135.2Nrespectively.The maximum score of sensory evaluation was 94.2 points in the 10% total salt addition group on the 21 st day of fermentation.Generally speaking,the amino acid nitrogen level is better at 8%.The chewiness was better at 12% total salt addition level.The sensory score was higher at10%.Comprehensive consideration,8%,10% and 12% of the total salt addition amount are selected for the next test.4.Changing the amount of calcium chloride added in the process of pickling dried mustard will have a significant impact on its hardness and chewiness.The maximum value of hardness appeared in the 0.15% calcium chloride addition group on the 21 st day of fermentation,with a hardness of 4025.3±491.15 g;The maximum chewiness value appeared in the 0.1% calcium chloride addition group on the 14 th day of fermentation,and the chewiness value was 1824.2 ± 325.3 N;The highest score in sensory evaluation was 0.15%,which appeared on the 21 st day with a score of 94.9.According to the overall change trend of different indexes,the 0.15% index is the best.Therefore,0.1%,0.15%,0.2% calcium chloride was selected from the five groups of different calcium chloride additions tested in this chapter for the following tests.According to the above-mentioned results,the orthogonal experiment of four factors and three levels was carried out.There were the additive amount of pickled vegetable liquid(70%,80%,90%),the additive amount of salt(8%,10%,12%),the additive amount of calcium chloride(0.1%,0.15%,0.2%)and fermentation time(14 d,21 d,28 d)respectively.The optimum processing conditions were obtained as follows:the additive amount of pickled vegetable liquid was 80%,the additive amount of salt was 10%,the additive amount of calcium chloride was 0.1% and fermentation time was 21days(Calculation on dry basis).Under these conditions,the sensory evaluation score of pickled mustard was 95.9 and the nitrite content was 0.021 mg/kg.21 kinds of volatile components were determined in dried mustard material,among which hexanal was the most abundant with the relative content 21.31%.A total of 28 volatile components were detected in pickled dried mustard,in which diethyl phthalate was the most abundant with the relative content of 32.35%. |
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