Research On The Key Technologies Of Pickled Mustard

Pickled mustard tastes delicious, sweet and refreshing. It is rich in nutrition, and can be used to make a variety of dishes, which are more and more popular. With the improvement of living standard and food safety awareness, the problem of high salt content and excessive nitrite content in the process of making pickled vegetable is concerned by the consumers. How to reduce the salt content and nitrite content of plum vegetables is an urgent problem for the manufacturers that needs to be solved. It is also an important part of the research on food safety. This article is a study of pickled mustard’s different tastes in different conditions. The results are as follows.1. Different preserved conditions change the content of nitrite in pickled mustard. The increase of acidity and adding amount of vitamin C could decrease the content of nitrite in pickled vegetables obviously. Pickled in the 10 th days, the amount of nitrite reached to the maximum. The best combination of different substances to reduce the nitrite content in salted pickled mustard was: salt 8%, acetic acid 0.4g/kg and Vc 0.6g/kg.2. In the process of soaking and desalination, with the increase of soaking time, the content of salt and nitrite decreased continuously. After being soaked for 40 mins, salt and nitrite content in pickled mustard decreased very slowly. To add acid in steeping liquid could speed up the washout rate of nitrite. The optimal combination of the parameters of the rinsing and desalination was as follows: the liquid feed ratio was 2:1, the pH value was 4, and the soaking time was 40 min.3. Gas chromatography-mass spectrometry(GC/MS) was applied to analyze the flavor components of pickled mustard dried by different methods. The result was that microwave drying pickled mustard included 6 organic acids, 16 esters, 10 aldehydes, 5 alcohols, 6 ketones, 4 Heterocyclic and 6 hydrocarbon components. However, freeze drying pickled mustard included 3 organic acids, 15 esters, 7 aldehydes, 4 alcohols, 5 ketones, 2 Heterocyclic and 10 hydrocarbon components.4. Different drying methods also influence the plum flavor. The percentage of esters among all the identified components were 45.28% and 28.9% separately in microwave drying and freeze drying pickled mustard. During the microwave drying process, oxidation and esterification of pickled mustard led to a severer brown stained effect, which damaged the color quality of final product. However, freeze drying process could protect heat-sensitive nutrients as well as flavor substances in pickled mustard. Compared to microwave drying process, freeze drying method could keep a better color quality and rehydration performance of final pickled mustard product.