Study On The Production Technology And Quality Control Of The Sauce Crisp Radish

In order to achieve standardized and hygeian production of the sauce brittle radish and meet the high demand of people to the pickled vegetables, we take salted radish as for raw materials. We studied the frangibility and the flavor optimization of sauce brittle radish; and separated spoilage bacterium from the sauce brittle radish. With separated corruption bacterium as the strains examined, and with the common preservative for test object, preservation role was studied on sauce brittle radish. Finally, the HACCP system established to strictly control the whole process of sauce brittle radish. The main research work and the results are as follows:1The frangibility test on sauce brittle radishTo get sauce brittle radish better quality, we added the agent CaCl2for the fragile to the sauce brittle radish. The test shows that effect is best when the concentration of CaCl2is0.2%.2Optimization experiment on flavor of sauce brittle radishFlavor is the important one factor of quality of sauce brittle radish, in order to develop flavor, the Small Composite Design response surface optimize flavor experiment, obtaining the best formula is:11.41%sugar content,1.40%salt,9.51%soy sauce,1.80%white,1.80%vinegar, monosodium glutamate1.03%. The significance order of influence on sense:sugar> white wine> vinegar> soy sauce> monosodium glutamate> salt.3Sauce brittle radish preservation experiment(1) Contrast test of single preservatives application in sauce brittle radishChemical preservatives are frequently applied in industrial production. We selected sodium benzoate, potassium sorbet, dehydrogenation sodium acetate, methyl paraben and so on; the four preservatives to add in sauce brittle radish in the process of preservation bacteria, and the four preservatives were a certain anticorrosive effect. The results showed that methyl paraben was having the lowest total esters bacteria, followed by dehydrogenation acetic acid sodium and potassium sorbet, sodium benzoate anti-corrosion effect is poorer.(2) Microorganism separation from sauce brittle radish corruption and preliminary appraisalSpoilage Organisms are the most important factors to cause the sauce crisp radish going bad. Nine kinds of bacteria which all bacilli were isolated from spoiled sauce crisp radish, including six strains of bacteria, including two Gram-positive bacteria and four Gram-negative bacteria, two for coccus, one of the two streptococcus, four bacillus, two of them streptobacillus; two kinds of mildew, one having Septa hypha and another having Non-septa hypha, one was villous and another was floc; one oval yeast breeding way for budding reproductive.(3) Preservatives minimum inhibition concentration (MIC) testDetermine the minimum inhibition concentrations of preservatives, the sauce of preservative in crisp radish preservation adding amount of some guidance. According to the minimum inhibition concentrations preservative, can try to decrease the usage of the preservative. Minimum inhibition concentration (MIC) test showed that the four preservative (sodium benzoate, potassium sorbet, dehydrogenation sodium acetate, methyl paraben) to the test all have certain strains of anticorrosive antibacterial effect. Potassium sorbet, methyl paraben low MIC, antibacterial ability are stronger. For separating out of bacteria, sodium benzoate has inhibitory ability of parts bacterias, potassium sorbate to coccus antibacterial ability is badbetter, methyl paraben of gram-positive bacteria antibacterial ability is better, and dehydrogenation sodium acetate in inhibiting bacterial ability is bad. For the separation of the yeast, sodium benzoate, potassium sorbet and methyl paraben had bacteriostasis of skills. For separation of mold, potassium sorbet and methyl paraben have strong antibacterial ability.(4) Sauce brittle radish preservatives blends with testThrough the4factors4levels orthogonal experimental design, considering the cost, the toxicity and the effect of preservatives, a composite preservative was obtained. The composite preservatives formula should be A2B2C3D1, namely the concentration of sodium benzoate0.2mg/mL, potassium sorbate concentration of0.1mg/mL, dehydrogenation sodium acetate concentration of0.045mg/mL, concentration of methyl paraben0.0625mg/mL.4HACCP applications in sauce crisp radishWe analyzed the hazards in the process of the sauce brittle radish, determine two Critical Control Points, and establish critical limit, ultimately establish the HACCP plans, aiming to provide the standards and theoretical guidance for the pickles factory processing production.