Study On The New Fermented Products With Mustard Leaves

As one of the most commonly used vegetables which cultivated throughout China, leaf mustard had high annual output. But the market share of its' processed products was low. To rich the varieties of fermented leaf mustard processed products, making full use of local unique resources and increasing the richness and diversity of Chinese fermented seasoning products, this study took the fermented leaf mustard and pickled liquid as the research objects, researched the process and formulation optimization of new fermented mustard products which were ready to eat in three different types and tested volatile acid contents, volatile esters contents, free amino acid contents, nitrite contents. The main research contents were as follows:(1)Preparation of convenient pre-packaged fermented mustard:the fermented leaf mustard, fresh pork were used as raw materials. Through fry sauce processing, flavoring and formulation optimization, it obtained a pre-packaged instant product. Results as below: the raw material optimal formula of convenient pre-packaged fermented mustard were fermented mustard 60%(petiole than 6:4), meat 10%(fat/lean ratio 2:8), chili oil 15%; the best seasoning formula were bean paste 12%, bruised ginger 1.2%, MGS 0.8%, sesame oil 0.8%, other (chicken essence, white sesame seed, I+G) 0.2%.(2)Preparation of fermented mustard soup bag:the fermented leaf mustard was used as raw materials. Through blanching, stir-frying and formulation optimization, it obtained one kind of fermented mustard instant soup. The results showed that the optimal blanching condition was 90? for 90s. Fermented mustard soup bag's results of optimal formula were: fermented mustard 44.4%, oil 17.8%, soy sauce 2.2%, sesame oil 3.6%, white sesame seed 1.8%, powder package 30.2%.And each 10g powder package contents salt 5.8g, MGS 1.2g, sugar 1.7g, chicken essence 0.6g, five-spice powder 0.3g, pepper 0.2g, I+G 0.2g.(3)Preparation of fermented mustard sauce:the fermented mustard pickled liquid was used as raw materials. Through centrifugation, thickening, seasoning, sterilization process and formulation optimization, it obtained one kind of mustard sauce. The results showed that the physico-chemical properties were little changed and the clarity was improved obviously through 10000r/min for 10min centrifugal treatment. CMC-Na was the very ideal thickening agent for thickening the pickled liquid.The optimal formula of fermented mustard sauce were fermented mustard pickled liquid 97.3%, sugar 1.0%, MSG 1.0%, I+G 0.2%, caramel pigment 0.3%, CMC-Na 0.2%. And 95? for 5min pasteurization conditions were determined.