The Optimization Of Processing Pingxiang "Cuo Cai" And The Plant Design Of Processing 1000 Tons Of Pingxiang "Cuo Cai"

Pingxiang “Cuocai” it is widely recommended by local consumers because of its easy preservation,appetite activation and low content of salt.Although “Cuocai”produced by the traditional process is delicious and tasty,it is commonly perishable,with dull color and at a poor brittle.In order to improve the sensory quality of traditional pingxiang “Cuocai”,the local brassica juncea was used as raw material and started an optimization on the modernization of its mass production process.The main contents are as follows:(1)Pingxiang “Cuocai” modern productionThe optimization of Pingxiang “Cuocai” modern production is divided into three parts: the optimum conditions of color protection for bleaching Brassica juncea was:blanching 10 s in 90 water bath.Color protection results of Brassica juncea showed ?that in single-factor test,phytic acid,D-erythorbic acid and lactic acid-zinc gluconate have a very significant effect on color protection for brassica juncea,wherein ?Eab*is 17.89,when the phytic acid concentration is 0.15 %;when D-erythorbic acid concentration was 0.15 %,?Eab* is 17.43;0.05 % of lactic acid and 0.25 % zinc gluconate makes ?Eab* 19.73;during response surface test,when phytic acid concentration was 0.14 %,D-iso-ascorbic acid concentration 0.11 %,lactic acid0.028%,?Eab* was 23.997.Research on crisp insurance agents of Brassica juncea shown that,calcium chloride,magnesium chloride,calcium lactate has a better effect on crispness and their optimal concentrations were the same,300 mg/L.In this circumstance,the hardness of Brassica juncea reached 4937.01 g,3510.95 g and4759.67 g.The moisture optimization of Brassica juncea shows that the optimum condition were,35 ? 40 ?,drying fresh vegetables to a moisture content of 50 to60%,and using Issatchenkia orientalis: Lactobacillus plantarum = 3: 1 fermentation agents,in this way,the pickled vegetables gains the best sensory quality.(2)Pingxiang “Cuocai” pilot production study.Through pilot production study we found that the moisture content of Pingxiang“Cuocai” produced by the traditional fermentation methods was low,it's only about15 to 20%.It had long fermentation time and during the production of vegetables,oxidative browning easily occurred,it also had more complex environment colonies,and may produce less secured Pingxiang “Cuocai”.After using the optimized production,it would have bright color,good brittleness,flavor good taste,low fermentation time and colonies relatively pure environment,in addition,food safety would improved significantly.(3)Plant design on a yearly production of 1000 tons of Pingxiang “Cuocai”.According to the results,referring to the plant design requirements and using of optimized process parameters,We made a design on Pingxiang “Cuocai” modern production process,did a research on the equipment selection,calculated the material balance and take food safety issues into consideration,finally through economic analysis,we drew the factory blueprin,which could be used in Pingxiang “Cuocai”modern production.