Study On Flavor Formation And Process Improvement Of Traditional Pickled Mustard

Mustard has special pungent taste,rich in vitamins and minerals,and its unique flavor of pickled products is loved by local consumers.Mustard pickle processing is accompanied by nutrient consumption and functional components.The finished product has unique spicy pungent flavor and high medicinal value.It has the functions of generating fluids,appetizing,clearing away heat and detoxicating,diuresis and removing dampness,and detumescence.Due to the lack of the process of vertebrochemical processing,the long processing time,low efficiency,and the unique flavour of mustard(allyl isothiocyanate AITC)can not be produced well.In this paper,we use root mustard as the raw material to study the changes in the main flavor components of mustard pickle and the formation mechanism of the punching flavor in the process of improving the traditional processing technology of the enterprise.The characteristics of indicators related to flavor substances and AITC generation were obtained,So as to improve the AITC and product quality of Brassica juncea salted products,so as to provide practical reference value for the standardization processing technology research of mustard processing.The main contents and results are as follows:(1)Flavor formation and mustard enzyme characteristics in mustard processing.The mustard glucosidase characteristics,glucosinolase activity,glucosinolates content and AITC content of pickled mustard during processing were studied.Isolation and identification of the main flavor substances in mustard processing by GC-MS.Research shows;Mustard processing is mainly accompanied by four kinds of esters,acids,ketones and aldehydes.Their contents vary.The aroma of glucosinolates contained in the raw material is decomposed under the action of erucidase,combined with the inherent aroma of mustard and the aroma produced by fermentation and the effect of microbial activity,and the unique flavor of pickled mustard is blended together;AITC produced by hydrolysis of glucosinolates under the action of glucosinase is the primary spicy source of mustard;In the process of processing,the activity of erucidase decreased continuously,The optimum temperature is 50? and the optimum pH is about 6 and 0.5%of the salt will inhibit the enzyme activity.A certain concentration of Vc activates the activity of endogenous enzyme,the optimum concentration of Vc is 10 mg/mL,and the enzyme activity reaches 34.12 U.The step of dehydration and the addition of white vinegar had a significant effect on the special pungent taste of mustard.(2)Effect of process on AITC content and quality of Brassica juncea.The main processes of dehydration,acid treatment and Vc addition were studied.The effects of different processing conditions on AITC content and other quality were compared.Research shows:A certain amount of process can significantly improve the activity of glucosinase.The control of acid treatment and Vc addition has great influence on AITC production.When the content of white vinegar was 7%,the AITC content reached 0.8242%,which was significantly higher than that of the original technology.The content of AITC in Brassica juncea increased significantly under 4%10mg/mL Vc addition(P<0.05).Different processing techniques will change the texture and color of mustard,After 65%dehydration,the hardness of Brassica juncea was2.13×103 g,which was significantly lower than that of the control group.However,the brightness of mustard increased significantly after 10mg/mL Vc treatment(P<0.05).The improvement of different processing conditions will increase the total acid and vitamin C content of mustard.The total acid content of Brassica juncea under different conditions of the new technology increased generally,which increased by 0.5148?0.9344g/kg compared with the control group,The increase is 67.10?121%.When the content of white vinegar was 7%,the content of vitamin C decreased,indicating that excessive acid could destroy vitamin C;The effects of processing conditions on mustard glucoside enzyme activity,AITC production,nutritional components and other qualities were comprehensively considered.The final condition of the experiment is that the degree of dehydration is 75%,the amount of acid addition is 6%,and the amount of Vc treatment is 4%10mg/mL.(3)Optimization of standardized processing conditions for pickled mustard.In order to investigate the effect of fermentation conditions on total acid content and AITC production of mustard,we determined the standardized fermentation conditions of mustard.On the basis of single factor,the fermentation process conditions were optimized by response surface methodology.Research shows:Through response surface analysis,the best processing technology of mustard is as follows:The amount of salt addition was 6%,dehydration 75%,white vinegar 6%,10mg/mL 4%Vc,sugar 1%,liquor 2%,fermentation temperature 460C,fermentation 3h.Under these conditions,the total acid content is 1.0891g/kg,and the AITC content is 1.5461%.Compared with the control group,the hardness,chewiness,brightness L*value,total acid content,vitamin C and AITC of pickled mustard products increased significantly under the optimal conditions;The contents of soluble solids,moisture and nitrite were not significantly different from those in the control group;The a*value and b*value of Brassica juncea were significantly lower than those of control group.Comparison of the flavor between pickled mustard products and pickled mustard tubers.In LDA analysis,the contribution rates of discriminant LD1 and LD2 were 87.82%and 10.349%,respectively,and the total contribution rate was 98.169%.In the PCA analysis,the contribution rate of PCl is 97.259%,the contribution rate of PC2 is 2.5444%,and the total contribution rate is 99.804%.Different kinds of pickled samples were significantly separated.This study also shows that there are special flavor components in homemade mustard products.