| This topic regarded jixi dry pot stew as the research object, then its aroma was optimized and the preservation method were researched systematically, this paper provided a theoretical basis for the industrialization of the Chinese traditional meat dishes to some extent.Based on the traditional producing method of jixi dry pot stew, the right meat essence was added to the meat dishes. Optimized the flavor of jixi dry pot stew and selected the appropriate ratio of meat flavor using the method of quantitative description analysis (QDA) and analysis of hobby evaluation. The application of meat flavors in the meat products can offset the lose of flavor,and maintain good flavor during storage.The microorganisms and initial microflora of jixi dry pot stew samples were analyzed during their storage, thus determined the major spoilage organisms of jixi dry pot stew. Based on the principle of natural, healthy and safe, sieving three kinds of Chinese herbs which had better inhibitory effect from 17 kinds of Chinese herbs which were affinal drug and diet through the test of inhibition ring.Response surface methodology design (RSM) was used to design and evaluate the experiment,made the number of major spoilage organisms and the test results of physical and chemical as the evaluation indexes,and then screened and verified the best antibacterial extracts compounded with formula three Chinese herbs. Finally, in hopes of extending their shelf time,samples of jixi dry pot strew were sterilized with three sterilization methods of the irradiation of microwave,ultra-high pressure and Radiation on the basis of adding the best compound preservative,determined the best sterilization conditions through the comparison of sensory evaluation and the length of shelf life.What the main conclusions could be concluded as follows:(1) Based on the traditional producing method of jixi dry pot stew,the orthogonal test L-9(34) was applied to the selection of 9 groups of dry pot of stew which added different formula fragrance samples.The sample of optimal flavor was determined through the method of quantitative description and analysis of hobby evaluation,it was the sample which added 0.5% pork flavor E1015,0.125% of pork meat flavor essence 21026,0.2% of pork meat flavor essence E1321.This test showed that the the flavor characteristics of jixi dry pot stew samples adding the optimal formula were similar to the flavor characteristics of three kinds of popular pork products, illustrated that the jixi dry pot stew samples adding the optimal formula had a potential market value in the flavor and all these proved that it could be brought into industrial utilization.(2) A total of 16 strains were isolated from the jixi dry pot stew samples under the condition of vacuum packing storage, including 3 strains of Enterobacteriaceaer,5 strains of Pseudomonas,2 strains of Brochothix thermosphacta and 6 strains of Lactobacillus.Determined that initial bacteria of jixi dry pot stew samples were composed of Lactobacillus (43.28%) and Pseudomonas (28.36%), followed by Brochothix thermosphacta (14.92%) and Enterobacteriaceaer (13.44%).According to the change rule of the flora under the condition of vacuum packing storage, it could be determined that Pseudomonas, Lactobacillus and Brochothix thermosphacta were the major spoilage bacteria in the storage conditions of (25±1)℃ and(4±1)℃.(3) We used the four spoilage organisms isolated from jixi dry pot stew samples as the tested microorganisms. The result of inhibition ring test showed that the extracts of pomegranate peel,ebony,clove,cinnamon and galangal had better antibacterial effect in the seventeen kinds of Chinese herbs which were affinal drug and diet.We chose any three from these five Chinese herbs and obtained ten kinds of compound preservers which were compounded by 1:1:1.The antibacterial test results showed that the compound preserver which compounded by the plum,cinnamon and pomegranate peel extracts was the most suitable preserver for jixi dry pot stew.(4) The test was designed by the Design Expert8.0.6 response surface method (RSM),and this test results showed that the response surface model had been confirmed by Confirmatory Factory Analysis, and the goodness of fit index and the stability were fairly good and highly statistically significant,so the virtual experiment could be replaced by quadratic regression model and the model test results could be analyzed.Through analyzing the bacteriostatic effect of three kinds of Chinese herbs preservatives,the result was that pomegranate peel> cinnamon> ebony, the calculation could be done by means of a simpler way of applying the principle on which the surface extreme points, namely the pomegranate peel extract concentration was 74.81 mg/100 g, cinnamon extract concentration was 25.5 mg/100 g and plum extract concentration was 53.79 mg/100 g.Finally, it was verified by test that the microbial in dry pot stew samples added the optimal formula preservative significantly diminished, and the length shelf life of samples could reach 35d under refrigeration,so the preservation effect was good.(5) the sterilization test results showed that microwave sterilization,ultra-high sterilization and irradiation sterilization method can extended the shelf life of jixi dry pot stew samples.Experiment showed that irradiation sterilization of 4kGy could extent the shelf life of dry pot stewed samples to 120d.Under the condition of 600 MPa,when the processing time was 20 min,the ultra-high pressure sterilization method at room temperature made the shelf life of dry pot stewed samples reach 120d. In the power of 800 w, the load of 25 g, sterilization time under the condition of 40s,microwave sterilization could make dry pot stewed samples not only keep a better sensory quality, make shelf life reach around 150d, what was more,the sterilization method was easy to operate, and had the advantages of energy saving.Comprehensive the above results, ultimately determine the optimal sterilization technology was that the microwave sterilization was the most suitable sterilization technology in the power of 800w, the load of 25g,40 s of time.The essence had a optimization function with the samples which were sterilized. |
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