Optimization of Fermentation Process and Study on Quality of Chaozhou Pickles
In this paper,with Brassica juncea(L.)Czern.and Alpinia galanga(L.)Willd.as the raw materials,Chaozhou pickles are prepared by natural fermentation,and the quality indexes such as pH,nitrite content,amino acid content and hardness are investigated.The effects of salt dosage,Alpinia galanga(L.)Willd.dosage and curing time on the sensory score of product are mainly studied.The results show that under the optimal conditions(salt dosage of 65 g,Alpinia galanga(L.)Willd.dosage of 130 g and curing time of 7 d),the sensory score of product is the highest of 85.63 points.The nitrite content in the product is 0.22 mg/kg,which is much lower than the limit standard of 20 mg/kg specified in the national food safety standard.In addition,the product has a yellowish-green color,moderate light and shade,an overall soft texture,and the overall crispness decreases.Moreover,the content of sweet and umami amino acids in the product is high,producing a good flavor.This study has certain reference value for the preparation of Chaozhou pickles,which is beneficial for the processing and development of Chaozhou characteristic agricultural product Brassica juncea(L.)Czern..
NETL
NSTL
万方数据
维普
