Pickles Product Research Based On The Market Research

The traditional pickles has a long history in China and people have rich experience in pickling.This paper introduced how to improve the quality and flavor of traditional pickle based on market research of pickles in Shandong province.The following conclusions are based on a series experiments.(1)The market research of pickles in Shandong provinceThe analysis of Shandong pickled vegetables on the development of history,current situation and prospects were studied in this paper.Some advices were put forward for Shandong Pickled Vegetables industry development.(2)Process optimization for pickles productsThe dehydration design and pickle process optimization of rutabaga was studied in this paper.The sensory evaluation was used for quality evaluation of rutabaga.The preliminary results of single factor experiment show that the pickle liquid for drinking water,solid-liquid ratio of 1:3,pickle time for 14 h.Based on single factor experiment,different volume ratio of soy sauce and shrimp oil,amount of brown sugar added,CaCl2 adding amount were selected to conduct a 3 factors,3 levels central combination experiment according to the design principle of Box-Behnken experiment by establishing a quadratic regression equation for comprehensive scores of shrimp sauce pickles.Results showed that: technological factors that influenced the quality of shrimp sauce pickles according to the primary and secondary order was volume ratio of soy sauce and shrimp oil,amount of brown sugar added,CaCl2 adding amount;the optimum processing technologies was that rutabaga 100 g,soy sauce and shrimp oil ratio of 3.318,brown sugar concentration 2.87% and CaCl2 concentration 0.04 %.The comprehensive score of shrimp sauce pickles under the condition of optimum process was 91.80 points and its relative error was about 0.1%,compared to the theoretical prediction value of 91.90.These revealed that the regression equation optimized by response surface analysis had practical guiding significance.(3)Effect of different curing time of the flavor in Pickles as analyzed by GC-MSIn this experiment,mustard pickles pickled by shrimp sauce,radish pickles pickled by shrimp.Gas chromatography and mass select-detector were adopted together to achieve the aim.Experimental results showed that as for the extension of time,the changes of shrimp sauce pickles in the volatile matter content change were obvious.Shrimp oil hydrocarbons in mustard pickles pickled for half a year which was the highest relative content that was 41.44%;Aldehyde material in curing two relative to the highest levels was 8%;Ketones,alcohols,esters were the highest levels in for three years.(4)The study on the development of pickles productsThis study is based on mustard as raw material,add vinegar,soy sauce,salt,sugar and other ingredients marinated,prepare a salad of pickles.Soy sauce and vinegar ratio is 1:2.To be shredded mustard pimple,desalination,vinegar and soy sauce deployment,determine the best formula for the pickles pickled by 2,add the amount of salt,sugar 5%,2%,respectively.Per 1 kg after adding vinegar foam peanuts marinated mustard pimple segmentation 150 g,black sesame seeds 15 g,fuel consumption 15 mL,25 m L,chili oil for the deployment,according to the physical and chemical nature of the product,for the selection cyclamate its antiseptic,then packed in vacuum sealed bottles or packaging,storage,preservation.Under the conditions the product was light red color,crisp,moderate spiciness,sweet and sour taste and outstanding flavor.