| Mustard is a kind of biennial herbaceous plant which belongs to Brassica juncea. Because of its strong character, it is often used to be made into pickled products. There is always a high level salt and nitrite in traditional fermented mustard which is hazardous to health. Its production process is also affected by natural conditions; the process of industrialization has been limited. With living standards improve and food industry developed rapidly, the current consumption trend has been a gradual shift towards a reasonable nutrition and health functions. There is a growing emphasis on healthy diet, therefore, the development of low-salt, healthy nutritious food all over the world has become a topic of concern. Purpose of the study is to improve the production process, optimizing and upgrading YongDing dry pickle mustard, not only cater to the current pursuit of mass consumption by nutrition and flavor, but also to the development of large-scale production.1. Traditional fermented mustard was studied, after training, separation, physical microscope observation, physiological and biochemical tests three strains were identified: Lactobacillus casei,Lactobacillus brevis,Lactobacillus plantarum.2. Three strain were cultured, the best fermentation factors is: soybean milk 2%, glucose 2%, calcium 0.1%, vegetable juice 10%. After 24h growth in such a fermentation broth, Lactobacillus casei, Lactobacillus plantarum logarithmic is: 9.18, 9.05, respectively, are up more than 9.3. The pH value of vaccinated La,Lp fermented mustard in 1d dropped below 4.5, while natural fermented mustard dropped to 4.53 in 3.5d. Inoculated fermentation significantly shorten the fermentation cycle; The nitrite in fermented mustard vaccinated La,Lp can be effectively controlled within 2mg/100g,which was much lower than mustard naturally fermented.4. The best inoculation of lactic bacteria fermentation process and found that: Lactobacillus casei inoculum, inoculum Lactobacillus plantarum, fermentation temperature and salt addition on acidogenic fermentation of mustard followed by increased. The best conditions for fermentation of mustard is: temperature 35℃,Lactobacillus casei inoculum 1.5%,inoculum Lactobacillus plantarum 5%,salt 2.5%. Quaternion rotation combination generic quadratic was used to analysis the impact of fermentation temperature,inoculum of La and Lp,salt addition on acid yield. The following equation was obtained:Y=0.6616-0.0149X1-0.0309X12-0.0384X22-0.0347X32-0.0387X42+0.0367X1X2+ 0.0631X1X3-0.0176X2X3+0.0177X3X4Through this regression equation the lactic acid yield can be predicted under different conditions. The study methods and results have some practical value in guiding future industrial production of the product.5. The impact of hot air drying on the mustard vaccinated lactic bacteria was studied. With the higher temperature of drying the faster of water loss and worse of reabsorbing capability. Fermented mustard through 40℃,50℃,60℃,70℃,80℃dried, the amino acids were higher than the control group exposed to the sun. In the range of 50～70℃,With the temperature increasing, the amino acid content showed an upward trend. Amino acids content, mustard flavor, color as the indicators, the best dry mustard fermentation process was studied, parameters were as follows: glucose 6%,drying temperature 65℃and drying time 6h;The relations of drying time and moisture content was studied, mathematical model was set up.
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