Study on Improving Flavor of Industrialized Sichuan Pickled Green Vegetables by Triple Fermentation Technology
At present,double fermentation process combined with desalting and pasteurization to produce commercial sauerkraut is mostly adopted in industrialized Sichuan pickled green vegetables in order to solve the problem of seasonal harvest of mustard and perennial sales of sauerkraut.In this paper,based on the processing process of industrialized Sichuan pickled green vegetables,the flavor loss of semi-finished pickled green vegetables by double fermentation after desalting is studied,and triple fermentation is designed to optimize the flavor.The determination results of GC-MS and HPLC show that after desalting,the types and relative content of characteristic aroma substances in pickled green vegetables decrease,and the content of organic acids decreases significantly.After the third fermentation,acids appear,giving them aroma herbaceous and sour aroma,and ethyl caproate and ethyl caprylicate with fermented fruit and flower aroma are produced.At the same time,the relative content of isothiocyanate substances decreases,and the characteristic aroma of pickled green vegetables is enhanced,highlighting the natural fermentation aroma.The total amount of organic acids increases by 12.69％,and the sourness is softer and mellow.The Lactobacillus content increases from 234 × 102 CFU/g to 298 × 103 CFU/g.This study has provided data and process references for the enhancement of natural fermentation flavor of industrialized pickled green vegetables.
industrialized pickled green vegetablesflavor lossdesalinationaroma enhancementorganic acid
NETL
NSTL
万方数据
维普
