Study On The Change Of Quality Of Jerusalem Artichoke In Traditional Pickled Process

Jerusalem Artichoke is very delicious,a little crunchy,it have good nutrition and health protection function,which contain abundant nutriments,such as Inulin.So Jerusalem Artichoke is used by bloat material.Quality easily changed in fenment processing,which would affect its erchandise quality.Enhanced Jerusalem Artichoke produce,which would advance Jerusalem Artichoke resource's expioitation.This paper,slected fresh Jerusalem Artichoke as material,studied on the inhibitor to the brown influence that changes in the artichokes ferment processing,based on those otained results,L₁₆(4⁵) orthogonal tests was designed for screening out the best inhibitor assembled for Jerusalem Artichoke's browning.Then this thesis studied change disciplinarian of the Jerusalem Artichoke produce,Incluced chemistry componerts,colour,brittleness and flavor.The main study results were as follows:1,Study on the inhibitor to the brown influence that changes of the Jerusalem Artichoke.By single factor test,anti-browning efficiency of various reagents(Vc,citric acid,L-Cys,EDTA-2Na,chloridize,NaHSO₃,Phytic acid,malic acid,oxalic acid)were compared.The most effective agents were determined as NaHSO₃,Vc,citric acid,EDTA-2Na and chloridize.Base on the food safety,the selected anti-browning agents:Vc,citric acid,EDTA-2Na and chloridize were treatmented with Jerusalem Artichoke.The result showed that the most effective inhibitor combination for Jerusalem Artichoke based on orthogonal was 0.02%Vc+0.8%AA+0.4%EDTA-2Na+0.4%CaCl₂,and the inhibiting order of the four factors was AA＞CaCl₂＞Vc＞EDTA-2Na.2,Study on the character changes of Jerusalem Artichoke in pickle processing.The date of Jerusalem Artichokes chemistry componerts at different common salt concentration indicate that the moisture in Jerusalem Artichoke reduced obviously during this processing;Jerusalem Artichoke's contains less nitrite in the ferment prophase than the anaphase.Six days later,Vc in Jerusalem Artichoke losed severity.30 days later,the loss rate reached 90%.From this paper we can see during the process of produce,the reducing sugar show the trend of ascend,Jerusalem Artichoke contains 7.75g/100g Inulin ascended to 11.22g/100g after 30 days.Ammoniacal nitrogen and Total acid showed the trend of ascend during the ferment processing.In the Jerusalem artichokes ferment processing,The result showed that protective coloration set contains less nitrite than the blank set, nitrite was 0.213mg/kg and 0.108mg/kg,respectively after 30 days.In these two sets,Ammoniacal nitrogen showed the trend of ascend,that was 0.108g/100gand 0.102g/100g respectively after 30 days.The loss rate of Vc was 88.9%and 86.2%respectively.Protective coloration set contains more total acid than the other one.The moisture,reducing sugar and Inulin have the same content and change trend in these two sets.The result of test also proved Jerusalem artichokes's colour and brittleness was protected by the defined amount color fixative that was added in the ferment processing.The aroma components of Jerusalem artichokes were isolated and identified by capillary GC-MS method,and 57compounds were identified in blank set,45compounds were identified in protective coloration set.The main components are 9,12-Linoleic acid ethyl ester,hexadecanoic acid ethyl ester,ethyl linolenate.1-methyl-4-(5-methyl-1- methylene -4-cyclohexen-1-yl)-cyclohexene, Furfural and Benzaldehyde,and have the high content.Compared with the blank set, the relative percentage of alcohol dervaives in protective coloration samples showed a downward trend.Citropten,Benzaldehyde,β-caryophyllene,E-3,4,4-trimethyl-5- hydroxyl-2- hexenoic acid, 15- methyl- hexadecanoicacid ethyl ester weren't identified in blank set.Sensory assessmentis also be made simultaneously,the result showed that flavour and mouthfeel wasn't destroyed by adding defined amount color fixative.