Study On The Key Processing Technology Of Spicy Ready-to-eat Hill Potherbs Product And The Quality Change Under Different Storage Temperature

Hill potherbs refer to the wild plants or semi-wild plants,growing in the environment of forests,mountains and grasslands without artificial cultivation intervention.Hill potherbs have rich nutrients and have medicinal and health-care functions.This experiment takes three class of hill potherbs(Aralia elata(Miq.)seem;Heracleummoellendorffii Hance;Pteridium aquilinum var.latiusculum)as research objects.It developed three kinds of spicy ready-to-eat hill potherbs product and optimized the process technology.In order to provide a theoretical basis for determining the optimal consumption and storage time of spicy ready-to-eat hill potherbs product,the quality characteristics of three spicy ready-to-eat hill potherbs product under different storage temperatures was studied.The main research results were as follows:The chlorophyll copper sodium salt,ascorbic acid and tea polyphenol concentration were selected as the influencing factors of microwave-assisted green protection effect of Aralia elata(Miq.)seem;Heracleummoellendorffii Hance;Pteridium aquilinum var.latiusculum.The comprehensive evaluation index is the response value which calculated by chlorophyll content,sensory evaluation value and peroxidase(POD)of hill potherbs.The quadratic regression equation model is established by Box-Behnken test,and the influence of three factors and their interaction on the green protection effect of hill potherbs is analyzed.The results showed that Aralia elata(Miq.)seem green protective agent formula was: chlorophyll copper sodium concentration was 0.33 g/L,ascorbic acid concentration was 1.24g/L,tea polyphenol concentration was 1.44 g/L;The formula of Heracleummoellendorffii Hance green protective agent was: is: 0.24 g/L chlorophyll copper sodium salt,0.91 g/L ascorbic acid,1.31 g/L tea polyphenol;the best formula of Pteridium aquilinum var.latiusculum agent is: 0.34 g/L chlorophyll copper sodium salt,0.87 g/L ascorbic acid,1.62 g/L tea polyphenols.The hot water blanching method was adopted to reduce the relative activity of peroxide in the hill potherbs.The Box-Behnken experiment established a quadratic regression equation model to analyze the effects of blanching time,temperature,solid-to-liquid ratio and their interactions on the enzymes of mountain wild vegetables.As the results we know that the best enzyme-killing process was: blanching temperature was 97 °C,blanching time was 3.30 min and the ratio of material to liquid was 1:29.The experiment determined the optimum water content by 22-24% by comparing the chewing degree of different water contents with the change of the total number of colonies stored at 0 °C for 90 days.The best formula of spicy oil and spicy ready-to-eat hill potherbs produce was determined by single factor and orthogonal design of experiments test.The formula of spicy oil is: the ratio of chili powder and pepper powder is 1:2,the amount of spicy powder is 30%,the temperature of peanut oil is 150 °C,and the amount of peanut oil is 65%.The best formula for spicy ready-to-eat Aralia elata(Miq.)seem is: the amount of spicy oil added is 35%,the amount of salt added is 2.0%,the amount of white sugar is 2.0%,and the curing time is 30 minutes;the best formula of spicy ready-to-eat Heracleummoellendorffii Hance is :The amount of spicy oil added is 45%,the amount of salt added is 2.0%,the amount of white sugar added is 2.5%,and the curing time is 30 minutes.The best formula of spicy ready-to-eat Pteridium aquilinum var.latiusculum is: 45% of spicy oil,and the amount of salt added.It is 0.75%,the amount of white sugar added is 2.5%,and the curing time is 40 minutes.The experiment set three different storage temperatures of 0,4,and 25? to study the quality changes of the spicy ready-to-eat hill potherbs stored within 90 days.Test to determine soluble protein content,soluble polysaccharide content,ascorbic acid content,peroxidase activity,catalase activity,superoxide dismutase activity,malondialdehyde content,hardness,chewiness,sensory evaluation,total number of colonies,etc,in order to determine the best storage time of three spicy ready-to-eat hill potherbs.Accroding to the results,spicy ready-to-eat Aralia elata(Miq.)seem's best storage time was 50 days when the spicy buds were stored at 0?,and the optimal storage time was 30 days when stored at 4?,the best storage time was 15 days when stored at 25?.The best storage time of spicy ready-to-eat Heracleummoellendorffii Hance is 50 days when stored at 0?,and the optimal storage time is 40 days when stored at 4 °C.The optimal storage time is 20 days when stored at 25?.The best storage time of spicy ready-to-eat Pteridium aquilinum var.latiusculum is 60 days when stored in 0?,and the optimal storage time is 50 days when stored at 4?,the optimal storage time is 20 days when stored at 25?.At this time,the spicy ready-to-eat hill potherbs quality,sensory evaluation and the texture index were higher than the origin data,the damage,the relative activity of the enzyme and the total number of colonies were lower than the terminal date.The experiment identified the key indicators by physicochemical,microbiological,sensory evaluation and other indicators during storage.The shelf life prediction models of three hill potherbs were established,and the shelf life at 0 and 4? storage was predicted according to the prediction mode.The shelf life of the spicy ready-to-eat Aralia elata(Miq.)seem product which was stored at 0 and 4? for 50 and 34 days respectively.The shelf life of the spicy ready-to-eat Heracleummoellendorffii Hance product was estimated to be 54 and 44 days stored at 0 and 4? respectively.The shelf life of the spicy and ready-to-eat Pteridium aquilinum var.latiusculum products stored at 0 and 4? was 66 and 50 days,respectively.Compared the predicted shelf life to the actual shelf life,the predicted value of the shelf life of the three ready-to-eat three hill potherbs products have high accuracy,indicating that the prediction model is more accurate.