Flavor Materials Study And The Formula Optimization Of Yanbian Pickled And Fermented Pickles

Yanbian spicy pickles act a very important role in the yanbian diet culture, it wins warmpraise from customers because of its sweetness and sourness, But with the rise of otherregions’ pickled vegetables, and the research depth and propaganda of yanbian pickles is notenough, yanbian small pickle gradually decline in the market position. This study considers thecharacteristics of yanbian pickles, from three aspects as processing technology, flavor andpreservation, strive to pickle pickles which have better flavor, higher quality, and longerpreservation time, and the research conclusions are as follows:In the best formula research of platycodon grandiflorum pickles, choose the best formula ofplatycodon grandiflorum pickles through the test of pickles’ sensory index and physiochemicalindex, and according to use the way of single-factor experiment and response surfaceoptimization: add chili powder1%, salt3.5%, sugar2.4%, mixed juice of garlic and ginger2.6%,and the low temperature fermentation time is24h.In the best formula research of kimchi, choose the best formula of kimchi through the testof pickles’ sensory index，physiochemical index and microbial index, and according to use theway of single-factor experiment and response surface optimization: add chili powder3.7%,mixed juice of garlic，ginger and shallot3.5%, radish13.2%, sugar1.2%, fish sauce2.5%,glutinous rice paste6%, apple pears6%.In the research of Yanbian spicy pickles’ special flavor materials, choose the kimchi as theresearch object, research the yanbian pickles’ unique ingredients, such as apple pears, glutinousrice paste, fish sauce, and chili powder, which influence the sensory quality, pH value, total acidcontent, reducing sugar content and nitrite content changes of kimchi. The result shows that thesensory quality, physical and chemical index changes of kimchi is closely related with theseingredients. Adding these ingredients can not only improve a variety of kimchi’ flavors such asspicy taste, freshness and sweetness, but also can promote the early stage lactic acidfermentation of kimchi, make it into the palatability fermentation period earlier, and reduce thenitrite content, avoid a higher nitrite peak.In the preservationd and fresh-keeping research of Yanbian spicy pickle, in order to extendthe yanbian spicy pickle storage period, choose to add a right amount of antiseptic andantistaling agent. After adding the right amount of antiseptic and antistaling agent, throughtesting the microbial indicators and sack expands, using the response surface optimization, we get the optimizing formula, which can extend the yanbian spicy pickle storage period: Understorage conditions of4℃, per1000g platycodon grandiflorum pickles, adding nisin0.04g,sodium dehydroacetate0.03g, enhance co-paraben0.02g. The shelf life of platycodongrandiflorum pickles can be extended by73days.