Study On Reducing Loss And Preservation Technology Of Pickled Vegetables Raw Material

Pickled vegetable is a kind of vegetable foods which is fermented by lactic acid bacteriausing a variety of vegetables as raw material. It is rich in calcium and vitamins, phosphorusand other inorganic substances. However, due to the raw materials of pickle get rot afterharvesting, it became so significant that to make the production industrialized, reduce thelosses as well as increase the value. The scale and healthy development of kimchi industryneeds logistics and storage sales processes and technologies related to preservation system.Through effectively reduce the impairment and increase the preservation of pickles, its rawmaterial can be preserved to the reatest extent, and the market competitiveness can beincreased.The main research results were:1. Study on design and build the quality control system of kimchi materials.By controlling the harvesting, storage and transport of raw materials and other aspects ofpre-production, the raw can be saved a lot. Energy saving purpose is also achieved. In theprocessing of raw vegetables and transport links proposed bulk transport energy savings,improved handling, transportation vibration-proof method can save packing material costs,save transport space by20%, reduce costs by8%, reduce the decay rate of20.3%. Avoidingrough handling and extrusion in the loading and unloading process can irreversible loss of10%.2. Study on the biological preservative technology of kimchi materials.The results obtained through orthogonal experiment: he preservative that consists of5%of acetic acid as the solvent,0.75%of chitosan,0.1%cinnamon oil, tween-80which isprepared under the condition of14000r/min have the best preservation effect for garlic andginger.3.Comprehensive preservation techniques on the quality of raw vegetable pickles.Sweet pepper treated by preservative and cold atmosphere has optimal sensory quality,vitamin C reserve, and POD activity. That can keep sweet pepper in a good condition;Coating preservative plus wrap plus cold storage can effectively maintain the appearance ofan vegetables products, can obviously extend the shelf life of vegetables; Preservativetreatment after cold atmosphere, carrots fermented pickles chewing best, The quality is better,the rate is faster, nitrite is lower and lactic acid content is higher. Therefore, the use ofpreservative and cryogenic gas processing to store fermented kimchi can effectively guaranteethe quality. Thus, this paper provide references for enterprise to achieve the industrializedproduction of a high-quality product..