Study On Exploitation And Application Of Compound Preservative In Pickled Vegetables

Preservatives plays an important role for maintaining the flavor of food. This compound was prepared by screening a compound effective preservatives, study and evaluate the metamorphic complex of preservatives on the inhibition of spoilage bacteria in vegetables and applied it to the actual pickled vegetables.1. Put the samples of the pickled vegetables in an accelerated test of corruption. In accordance with methods and standards for microbial screening.There are 7 spoilage bacteria screened from pickled vegetables, including 6 strains of bacteria, a yeast and did not find mold and actinomycetes. All the Bacteria are Gram-positive.The test of resistance of salt, temperature and acid on spoilage bacteria showed that No 1,No 5 and No 6 bacteria had a relatively strong tolerance to changes of environment,so put them as the guiding bacteria.As Staphylococcus aureus and Bacillus subtilis were the common spoilage bacteria in food,so put them as the guiding bacteria too.2. Single factor experiments of the inhibitory effect to various spoilage bacteria of dehydrogenation of sodium acetate, Nisin, Sodium Nipagin complex esters, fumaric acid sodium and chitosan showed that the dehydrogenation of sodium acetate, Nisin, Nepal Hydroxy compound sulfate had better effect. Optimized by orthogonal test showed the ratio of:Nisin concentration of 0.04%, dehydro sodium acetate concentration of 0.03% sodium acetate Nipagin compound concentration of 0.02% was the best and the inhibitory rate could reach 99%.3. The preservative would be added to the composite pickled vegetables, compared to pickled vegetables which added the maximum amount of sodium benzoate and potassium sorbate in accordance with national standards. cultured at 37℃constant temperature for 30 days,and determined the changes in protein content, reducing sugar content, total acid content, total number of colonies and MPN of E. coli.Then take sensory evaluation for pickled vegetables meet the health standards after storage. The results indicated that the group of pickled vegetable added composite of preservatives is the best in the maintenance of physical and chemical properties of stability and good hygiene.