Study On Inoculation Fermentation Technology And Quality Change Of Dry Mustard

Fermented mustard has a sour taste,which can increase appetite and promote digestion.The traditional fermentation method is natural fermentation with a large amount of salt.However,there are some disadvantages,such as long fermentation period,unstable quality,environmental pollution caused by cleaning and desalting,and cannot be processed all year round due to seasonal restrictions of the raw materials.The salt content of inoculation fermentation is relatively low,the fermentation time is short,the product quality is stable and the raw materials can be used for perennial processing.In this paper,dry mustard was used as raw material to study the quality changes of fermented dry mustard under different fermentation strains and different fermentation conditions.The main results were as follows:(1)The fermentation characteristics of Lactic acid bacteria strains like Leuconostoc mesenteroides,Lactobacillus plantarum and Pediococcus pentosaceus were researched respectively.According to the growth situation,acid-producing ability,salt resistance,temperature tolerance and adaptability to different p H value of the strains,the Leuconostoc mesenteroides,Lactobacillus plantarum and Pediococcus pentosaceus were all could be used as dry mustard fermentation strains.(2)Compared with natural fermented dry mustard,the advantage bacterium group of inoculated fermentation dry mustard was established.The results showed that the total acid content,amino acid nitrogen content,volatile ester content and sensory scores of the fermented mustard which combined three kinds of lactic acid bacteria was the highest.In the mixed strains proportioning optimization experiment,the compound starter was made with the ratio of 2:3:2 by Leuconostoc mesenteroides,Lactobacillus plantarum and Pediococcus pentosaceus,the total acid content of the fermented mustard was 1.07 %,the amino acid nitrogen content was 0.16 %,the volatile ester content was 2.48 g /kg,the sensory score was91,the quality was good,and it was the best starter for the inoculation and fermentation of dry mustard.(3)The effects of salt content,inoculation amount and fermentation time on the quality of fermented dry mustard were investigated by response surface optimization.The results were as follows: the salt additive amount was 7.2 %,the inoculation amount was 5.3 %,the fermentation time was 13 days,the total acid content of the fermented product was 1.21 %,the volatile ester content was 2.59 g/kg,the sensory score was 95,the quality was good.The influencing order of total acid content was inoculation content>salt content >fermentation time.The influencing order of volatile ester content was fermentation time>salt content >inoculation content.(4)The physicochemical indexes,sensory scores and volatile components of fermented mustard produced by inoculated fermentation and natural fermentation of dry mustard were analyzed and evaluated.The results showed that there were 27 kinds of volatile flavor component in the multi-strains fermented dry mustard.the content of aldehydes,alcohols and acids is high.the traditional natural fermented dry mustard had 21 kinds of volatile flavor component,the content of esters and phenols was high.The total acid content in the inoculation fermentation mustard was 9.75 %,and that in the natural fermentation mustard was 4.39 %.In the comparison of physical and chemical indexes,the contents of total acid,amino acid nitrogen and sensory scores of the fermented mustard were significantly higher than those of the naturally fermented mustard(p < 0.05).The content of nitrite in the two groups of fermented mustard was within the national standard.