Study On Clean Fermentation Technology And Product Development Of Mustard

As one of the most commonly used vegetable mustard cultivated throughout China,annual output,but the process is often not scientific and standard,there are various problems.Taking fresh mustard as raw material,with the salt concentration,water content of raw materials,raw materials are cleaned as variables of different curing conditions of fermented mustard nitrite,free amino acid,volatile acid,volatile ester content and pH value were analyzed.And for the rich market,developed the mustard Fried Eggs prepackaged products.The main research contents and results were as follows:(1)Study on the processing parameters of mustard.In order to improve the quality of fermented mustard,improve their health status,the fresh mustard clean(clean fermentation process),respectively 80%,84% and 88% moisture content of 11%,12%,13% add mustard,14%,15% salt,salt and water research(NaCl)affect the content of physicochemical index the fermentation products of mustard.The results showed that the higher the content of raw water,the higher the content of volatile ester,the lower the nitrite content and pH value,and the free amino acid increased first and then decreased.With the increase of salt content,the content of nitrite and volatile ester decreased,the pH value increased,and the free amino acid decreased and then increased.In general,the choice of salt content of 14%,moisture content of 88% was appropriate.(2)Effects of different fermentation conditions on the quality of fermented mustard.In order to improve the quality of fermented mustard,this test would be cleaned fresh mustard(clean fermentation)and cleaned fresh mustard(traditional fermentation)add 13% salt,the content changes of physicochemical index comparison between the fermentation products.The results showed that the 10-60 d of the pickled mustard,pickled with traditional fermentation process(without cleaning),cleaning(cleaning after fermentation)fermentation of pickled mustard: lower nitrite content was first increased and then decreased,the average 39.16% lower than the traditional fermented mustard;free amino acid content was higher,at 30 d rise to the peak,then decreased,the mean value of 28.08% more than traditional fermented mustard;the volatile acid content was higher,the 20 d rose to the peak,then decreased,the mean value of 27.21% more than traditional fermented mustard;the content of volatile esters was higher,the upward trend in the 10-40 d.After a slow decline,the average ratio of more than 27.21% traditional fermented mustard;pH value slightly lower in clean fermentation in average was 4.81,4.99 in the traditional fermentation.Moreover,the cleaning liquid of mustard was more clear,the volatile material was 43,the traditional fermented mustard was about 38,and the content of aromatic substances was more and the content was higher.(3)Preparation of pre packaged fermented mustard.In this experiment,we used 13% kinds of fermented mustard as raw materials,combined with fresh eggs,through mixing,frying and so on.The results showed that the 200 g of fresh egg as the raw material,adding fermented mustard 80 g,adding amount of cooking oil 30 g,cooking conditions for 180 ?,fried 5.5min,sterilization method was 110 DEG C,5min,under the conditions of vacuum packaging products,placed at room temperature shelf life of up to 90d.