Key Technologies For Value Added Utilization And Industrialization Of Radish

Radish is not only nutritious,but also has lots of healthy functions due to containing avariety of bioactive components. It is planted in China for thousands of years with widecultivated area and high productivity.The quality of fresh radish was affected by manyfactors,such as the growing environment and preservation solution during storage, which canshorten the storage period of produce. However, processing the fresh radish to be pickles andimproving technology is an effective way to add its sales,which can also has great significantin pickles industry. Based on adding Lactobacillus preparation during fermentation, maincontent of paper is the followingDifferent fermentation process was studied by adding different lactic acid bacteria andthe result showed that：the proper salt content is6%of the quality od dried radish in naturalfermentation;when adding Lactobacillus4%salt content is better for fermentation. The bestparameters of fermentation are as follows: the temperature is25℃,the content of salt is4%,the best inoculum dose is4%and the best moisture of radish is about50%.The studied on extending shelf life without adding any food additives on the basis ofkeeping the nutritional components as best as i can. Several methods to increasing shelf life ofthe product including fried with high temperature and short time together with water bathsterilization, flavored by condiment which can reduce product water activity, added naturalflavor which can control bacteria in a certain extent, packed by vacuum machine. The resultshowed that：the best fried parameter are130℃、60s and150℃、30s，the temperature ofwater bath sterilization is70℃and keep20min. The proper amount of seasoners: soybeanpaster1%, soy1%, sugar3%, garlic3%and chili3%. Based on before processing technic,garlic and chili can suppress the growth of undesired bacteria effectively.