Study Of Second Fermentation Technology Of Pickled Mustard And Analysis Of Saline Solution Composition

In order to improve the quality of pickled mustard and the comprehensive utilization of pickled mustard saline solution, this study takes the pickled mustard as raw material, selected the superior lactic acid bacteria from pickled mustard, optimized the artificial inoculated second fermentation technology of pickled mustard and analyzed the components of pickled mustard saline solution to provide theoretical and technical support for the industry development of pickled mustard. The results are as follows:1. Take the pickled mustard as raw material, selected 10 strains of lactic acid bacillus, two superior strains(named Lact.2 and Lact.5) have been selected from the 10 strains of lactic acid bacillus by growth speed determination(OD value), producing acid speed determination(pH value) and sensory evaluation of second fermented pickled mustard. The Lact.2 is the Lactobacillus brevis and Lact.5 is the Lactobacillus plantarum after physiological and biochemical identification. Through the second fermentation test of pickled mustard, the result of producing acid speed showed that mixed inoculated second fermentation(1.5% Lact.5+1.5% Lact.2)=3% Lact.5>3% Lact.2> natural second fermentation and the result of sensory evaluation showed that the mixed inoculated second fermentation reached 29.1 is the highest, the second is the Lact.5(Lactobacillus plantarum) reached 27.8, the third is the Lact.2(Lactobacillus brevis) reached 26.7, natural second fermentation reached 25.3 is the lowest. The best method of pickled mustard fermentation is the mixed inoculated second fermentation.2. The pickled mustard artificial inoculated second fermentation technology was optimized by single factor test and orthogonal test. The optimal conditions for the artificial inoculated second fermented pickled mustard were determined as follows:control the pickled mustard water content of 70% to 75%, the salt content of 7.5%, Lact.5 (Lactobacillus. plantarum) inoculation 4%, Lact.2 (Lactobacillus. brevis) inoculation 4%, at room temperature 24℃ to 27℃ ferment 6d. The volatile components of pickled mustard, natural second fermented pickled mustard and artificial inoculated second fermented pickled mustard were analyzed by gas chromatography-mass spectrometry(GC-MS), the result of GC-MS detection as follow:89 volatile components were detected in pickled mustard, the total content of 71.81%; 95 volatile components were detected in natural second fermented pickled mustard, the total content of 69.26%; 93 volatile components were detected in artificial inoculated second fermented pickled mustard, the total content of 79.45%. The species of volatile components of the pickled mustard increased slightly after the second fermentation, the total content of volatile components in artificial inoculated second fermented pickled mustard is the highest. The main volatile component of pickled mustard is ester, pickled mustard contains 29 kinds of esters, total content of 30.06%, natural second fermented pickled mustard contains 30 kinds of esters, total content of 31.47%, artificial inoculated second fermented pickled mustard contains 27 kinds of esters, total content of 38.11%, the amount of ester have no difference in pickled mustard, natural second fermented pickled mustard and artificial inoculated second fermented pickled mustard, but the total content of ester in artificial inoculated second fermented pickled mustard is the much higher than others. Artificial inoculated second fermented pickled mustard can improve the quality of pickled mustard better and the fermented time is short, it is a feasible method to apply in industrial production.3. The components of mustard saline solution were analyzed, the results showed that the mustard saline solution have sodium chloride content of 9.70%, total acid(as lactic acid) content of 0.53%, protein content of 0.62%, amino nitrogen content of 0.15%, total sugar content of 2.68%, reducing sugar content of 0.56% and vitamin C content of 0.38%, pH is 3.87. The volatile components of mustard saline solution were analyzed by GC-MS, the result of GC-MS detection as follow:75 volatile components were detected in mustard saline solution, contains 12 kinds of compounds, the total content of 71.81%. The mustard saline solution can be reused to pickle fresh mustard and make condiment.