The Entension Of Industrial Production For Lactic Acid Fermention Of Mustard And The Establishment Of Quality-control System

It is a revolution to traditional natural fermentation that uses pure strain inoculation in lactic acid fermentation to make fermented vegetable, and it is a symbol of fermentation technology's modernization. The effective conditions for the proliferation of lactic acid bacteria(LAB) concerned includes: First,one or one group buffer substance,which could automatically adjust the pH value during the culture period,should be abtained,so as to effectively inhibit the autolysis and prolong the log growth phase of LAB. Buffer I was at last considered the best one,according to the screening test of four different buffers. And it was supplemented after cultivating one hour,once every two hours,dose 1 %(V/V);Second ,work on the nutrition strengthening of medium, prepare the medium for the optimum growth of LAB. According to Orthogonal Test for nutrition factors,the optimum combination of nutrition factors and dose was obtained as follows: 1.5% peptone, 4% mustard juice, 2% potato juice and 4% wort(V/V); Third ,high-concentration LAB culture was obtained by high centrifugation and starter culture powder was obtained by Freeze drying after mixing with ptotective agent. The dose of protective agent was determined by Orthogonal Test as follows: Sodium glutamate 20 g/L, glycerol 30mL/L and Vc20 g/L, protective agent: bacterial sludge=3:1.It was also studied about the mustard fermentation with a Compound Starter of L. mesenteroides subsp.mesenteroides, Lactobacillus casei and lactobacillus plantarum, mainly studied the effects on acid producing of such compound starter on the variation of salt concentration, inoculation amount, sucrose concentration. Besides,the effects on acid producing and flavor after the addition of some chilli powder,garlic and ginger.One technology which can be used in industrialized production and the relevant mechanical equipment,which were used in solving mechanized loading,discarding and the problem of anaerobic fermentation in large fermentor, with the application of traditional sauerkraut fermenting principle and contemporary material and technology, combining the work above and the processing requirements. With such technology, one can not only industrialized produce conveniently and rapidly,but also could improve the acid mustard remarkably, and it is also a basis for microcomputer control in processing in the future.According to the study of HACCP in lactic acid fermentation of mustard,the quality of risk factors in each link were deeply analyzed,the key links in which hazard may take place in the processing were identified as well .Proper measures and plans were put forward to prevent the happence of hazard,and the maximum or the minimum,the so called critical control point, of each points were establishment. The technical QC system of lactic fermentation of mustard was established, according the actual situation,the cirtical limit of each critical control point were set as well as monitor program and rectifing procedures to make sure the operation was contralable or correct when deviation happened.