Study On The Processing Technology And Preservation Of The Pickled Radish

The pickled radish belongs to a single product, and its production process is lack of innovation. Besides during the storage and circulation of living bacterium pickles, product shelf-life short cause the quality declined seriously. In response to these problems, this article aims to using the radish as raw material, to preliminary improving the processing technology of pickled radish. Utilizing chemical and natural substance keep the pickled radish fresh during the duration of storage. Test the bacteriostatic character of glucosinolate degradation products from pickled radish, and its influence on quality of pickled radish fermentation process. The following conclusions are based on a series experiments.1. For processing technology aspect, add accelerating functionary bean flour and bean sprout to the pickled radish during fermentation process. And confirm the salt concentration the pickling pickled radish needed. Then analyze these factors influencing on sensory evaluation, all-acid content, pH, the number of lactic acid bacteria and total bacterial count. Through orthogonal experiment, obtain the best factor group with4%salt concentration,5%bean flour and8%bean sprout. Based on that, join the lactobacillus planetarium, lactobacillus brevis and mixture both, discovering that the mixture lactobacillus planetarium and lactobacillus brevis is best to the pickled radish quality.2. Use chemical preservatives and natural preservatives soaking the fermentation mature pickled radish, and keep in room temperature for a week. Then measure pH, all-acid content, the number of lactic acid bacteria and total bacterial count etc. Reach conclusion that0.15%chitosan,0.3%fumaric acid,0.5%nisin,0.1%sodium hydrogen sulfite restrain the microbial growth in storage process, bacteria decomposing organic matter and nutritional ingredients, as well as lactobacillus producing bad acid having significant effect. Through the experiment, it finds out that using two kinds of these four preservatives complex is better than using one. And the best are with0.1%sodium bisulfite plus0.15%chitosan and0.1%sodium bisulfite plus0.5%nisin, while0.15%chitosan plus0.5%nisin take second place. These three methods can apply to keeping the pickled radish fresh and preservative.3. Explore the freshness character the glucosinolates degradation products in radish. Study in bacteriostasis characters and through the inhibition zone by Oxford cup find it is well restraining to Escherichia coli, staphylococcus aureus and bacillus subtilis in pickled radish. The original liquid of glucosinolates degradation products in radish has the top level to restraining the bacteria above, as well as the diluents. While the beneficial bacteria fermentation-lactic acid bacteria Lactobacillus plantarum which can promote the pickled radish fermentation, the Lactobacillus brevis has no inhibitory effect. Add thioglycoside degradation products to the pickled radish fermentation process, testing its effect on the fermentation quality. Turn out the pre-fermentation thioglycoside degradation products dealing with total bacterial count less than the matched group, while the lactobacilli count is similar. That means thioglycoside degradation products have great effect on restraining infectious bacteria and promoting lactic acid bacteria.