Optimization, Comparison And Flavor Analysis Of Fermented Sauce

In this paper, the effect of salt concentration, sugar concentration, fermentation temperature and inoculation content on the physical and chemical properties of kimchi were studied in the present work. The optimal conditions of pickle fermentation was selected and the optimum condition was determined by using single factor experiment. On this basis, the differences of flavor, monosaccharide composition and organic acids composition with natural, aged brine and direct vat set fermentation were studied. The main contents and results are as follows:(1) The optimization of pickle fermentation processDuring the fermentation process of pickle, the influences of salt concentration, sugar concentration, fermentation temperature and inoculation content on the physical and chemical properties of pickle were studied. Total acid changes (lactic acid), sugar content changes, Vc content changes, nitrite generation, all results were taken into consideration. The results showed that the optimum conditions of pickle fermentation were:2%NaC1 and 2%sugar and 0.3%inoculation content, the temperature was 25℃.(2) Differences of physical and chemical properties of pickle with different methodsThe content of general acid, Vc and the friability in different fermentation of pickle were basically in the same. Compared with the other two fermentation, the lactic acid content is up to 108CFU.mL-1and nitrite content in the DVS lactic acid fermentation process were 2 mg-kg-1, which is due to the dominance of lactic acid bacteria inhibiting the produce of nitrite bacterial. Compared to three different fermentation, DVS fermentation of pickle has more advantages.Mannose, rhamnose, dextrose aldehyde acid, glucosamine hydrochloride, galacturonic acid, acetyl glucosamine, glucose, galactose, xylose, arabinose, fucose were detected in the pickle. The content of Galactose was down from 32.97%to 25.99%. There was a significant difference on the content of monosaccharide between fresh Pachyrizus and pickle, indicating that pickles had more favorable nutrient-rich.(3) The flavor component analysis of pickle with Different methodsThe organic acids of different fermentation were studied. Oxalic acid, tartaric acid, malic acid, lactic acid and fumaric acid were detected out of the pickles.In the three fermentation, the content of was the highest indicated that lactic acid fermentation was the main progress.By GC-MS detection, the main components of pickle were hydrocarbons, esters, alcohols, acids etc, in which hydrocarbons and esters accounted for 50%-60%. These substances constituted the flavor of pickle features which distinguished it from other pickle flavor.