Exploration Of Separation,Identification And Control Of Aerogen In Pickled Pepper

Paocai,one of the typical representatives of traditional Chinese fermented vegetables,is widely consumed in southwestern China.Sicuan Paocai is popular because of its good taste and nutritional benefits due to organic acids,minerals,phosphorus,iron,and vitamins.Paocai is produced through fermentation thus contains a variety of microorganisms.Paocai packaged with bag or jar is susceptible to the risk of bulging.That would affect the appearance of pacai,reduce the quality of produce,and it would seriously damage to the interests of paocai companies.Pickled pepper is the main material in this study.The main quality characteristics of nomarl and bag bulged fermented peper were detected and compared.Isolation and identification of aerogen was studied.What's more,control effect of antibacterial agents on Aerogen in pickled pepper was studied.The results as follows:(1)The quality characteristics innormal and swollen pickled pepper,including sensory,texture index,pH,total acid,sugar content and microbiological,were analyzed using basic chemical tests and sensory evaluation.Sensory evaluation showed that the color was deepened,soft and a little precipitation occurs.Texture index and chromatic aberration showed that the brightness was reduced,the color was reddish green,hardness,chewiness and elasticity were lower,which was basically consistent with the sensory evaluation.After pickled pepper swelling bags,the color was deepened,soft and a little precipitation occurs;pH decreased by 0.094 to 0.172,the total acid increased by 0.088 to0.176 g/100 g,sugar content decreased by 0.03 to 0.12 g/100 g and nitrite content increased by 4.92 to 11.78 mg/kg,the total number of total bacteria,fungi,and lactic acid bacteria number increased.(2)The quality characteristics,including sensory,texture index,pH,total acid,sugar content and microbiological of nomarl and bag bulged fermented peper were analyzed using basic chemical tests and sensory evaluation methods.Sensory evaluation showed that the bag bulged fermented peper was color deepened,soft and a little precipitation occurs.Texture index and chromatic aberration showed that the brightness was reduced,the color was reddish green,hardness,chewiness and elasticity were lower in the bagbulged fermented peper It was basically consistent with the sensory evaluation.Compared with normal fermented peper,the pH of the bag bulged fermented peper was lower(0.094 to 0.172),total acid was higher(0.088 to 0.176 g/100g),sugar content was lower(0.03 to 0.12 g/100g),d nitrite content was higher(4.92 to 11.78 mg/kg),and the total number of bacteria,fungi,and lactic acid bacteria were higher.(3)The characteristics of the three strains,LZA1,LZB2 and LRB2 which has the highest gas deliverability were studied.screening and optimization of preservatives,control effect of different preservatives on these three aerogen strains were studied.The results showed that potassium sorbate,sodium dehydroacetate and sodium benzoate exhibit significant inhibiting effect on the three strains.combination compound preservatives and response surface methodology analysis,a compound preservative was optimized to be 0.29 g/L potassium sorbate,0.26 g/L sodium dehydroacetate,and 0.30g/L sodium benzoate.The suppression rate of compound preservative of the LZA1,LZB2,and LRB2 can reach up to 99.50%.By verifying the compound preservative,the bag bulged problem of the pickled pepper product can be completely controlled,and the shelf-life of the product can be prolonged.