Processing And Sanitation Evaluation Of Low Sodium Salt Dried Radish

The vegetable fermentation product is one of Chinese traditional fermented food. The fermentation process is complex. The vegetable fermentation product is a product which ferments in the salt solution with Lactobacillus.lactic acid bacteriaThe experimental results are summarized as follows.(1)This study based on radish as raw material. Using Orthogonal test method,the best combination of flavoring formula is 4.0% cayenne pepper, 1.5% garlic, 0.1% zanthoxylum,0.03% ginger power, 0.2% cassia powers, 2.0% refined cane sugar and 0.5 % alcohol.(2)With the different3%、4%、5%、6%、7% salt adding, the trends of total acid increase sharply at the beginning of the natural fermentation and then reach certain amount. The total acid content depends on the amount of salt. The more salt adding, the lower total acid. At the same time, the p H decrease sharply in the first 3 days. The p H of 3% salt adding is lower than 7%, and 4% is lower than 6%. The final p H of all samples are lower than 3.5.With the different salt adding, nitrite content in the radish increased at first and decreased. Nitrite content peaked on the fifth day and then decrease at the low level. At the end of the natural fermentation, the nitrite content is lower than national standards.The higher salt adding, the faster infiltration, at the beginning infiltration rate is fast,because of concentration difference. As the time went on, the infiltration rates decrease.When the salt concentration of internal and external is equal, the infiltration stops.(3)with 5% salt adding and 0、3%、4%、5%、6%、7% Lactobacillus inoculation, the more Lactobacillus inoculation, the more total acid will be produced. This is leading lower p H. The low p H prevents products from decaying. Ntrite context in artificial inoculation fermentation spikes on day 3, which is significantly lower than natural fermentation. Nitrite context in artificial inoculation fermentation peaks faster and lower in peak intensity than natural fermentation. It suggests that artificial inoculation fermentation with lactic acid bacteria fermentation may reduce the fermentation time and improve food safety.The sensory evaluation score is 84 when fermentation under 5% Lactobacillus inoculation.(4)during 90 days storage, the total acid context, under 25℃, increase and then stop at the certain level. At temperature of 4℃, the total acid context is almost the same. The p H is decrease with 4℃ and 25℃ storage,but the p H decrease obviously at 25℃. During storage time, the nitrite context of two storage temperature is slight fluctuation and not over the national standard. The storage temperature is not relate to the concentrations of internal salt.The storage temperature influences the aerobic plate. At 25℃, the aerobic plate reaches peak in 20 days, then decreases. At 4℃, the aerobic plate decreases during 20 days, then reaches at certain level. The coliform bacteria is under national standard.