The Development And Sterilization Conditions Of Pineapple-flavored Stachys Sieboldii Miq.pickles

Stachys sieboldii Miq.is rich in nutritional value and is a superior raw material for preparing pickles.However,in the traditional processing process,the improper curing method is easy to soften the pickles.Although there are many pickles products on the market,the taste is single and lacks rich flavor characteristics,which is a new type of pickles product that meets the taste of young people.And poor sterilization conditions of finished products will lead to deterioration of some quality of pickles such as color and texture.Therefore,this thesis explores the process of preserving crispness,flavoring and sterilization of Stachys sieboldii Miq.pickles by pre-curing Stachys sieboldii Miq.as raw material.The main conclusions are as follows :Firstly,this thesis explores the process of preserving crispness of Stachys sieboldii Miq.pickles.The effects of calcium chloride supplemental level,pectin methyl esterase supplemental level,enzyme acting temperature and enzyme acting time on the hardness and chewability of Stachys sieboldii Miq.pickles were studied by single factor experiment.The results of the orthogonal test with hardness as the index showed that the optimum conditions for crispness preservation were 0.5% of calcium chloride addition,0.6% of pectin methyl esterase addition,30°C and 20 min of enzyme action time,and the hardness of pickles could reach 16841 g.The content of insoluble matter in ethanol and the results of scanning electron microscopy showed that this condition had the best effect on crispness preservation of pickles.Secondly,this thesis study the flavoring process of pineapple Stachys sieboldii Miq.Pickles.The effects of the addition of pineapple fruit pieces,pineapple juice and pineapple flavoring on the p H,texture,color and sensory evaluation value of pickles were investigated by single-factor test.The results showed that the optimal flavoring conditions were 20% pineapple fruit pieces,16% pineapple juice,and 0.13% pineapple flavor.The pickles produced under these conditions had a strong pineapple fruit aroma,a harmonious taste,and the best flavor to meet the unique needs of consumers,with an average sensory score of 89.20.The results of volatile flavor substances showed that the most fruit-flavored esters were present in the pickles under this condition.At last,this thesis explores the sterilization process of pineapple-flavored Stachys sieboldii Miq.pickles.After analyzing the total number of bacterial colony,color and texture of pineapple-flavored Stachys sieboldii Miq.pickles under different heat treatment conditions,it was finally determined that the pineapple-flavored Stachys sieboldii Miq.pickles had the lowest total number of colonies,lower total color difference,higher hardness and chewiness under the pasteurization treatment conditions of 80 °C and 15 min.The results of electronic tongue and volatile flavor substances showed that compared with the non-sterilized group,the sourness and astringency of the pasteurized group were reduced,and the sterilization treatment could increase the types and contents of esters.In conclusion,this study successfully developed a crisp and tender,fruity pineapple-flavored Stachys sieboldii Miq.pickles,which can provide a theoretical basis for the industrial production of Stachys sieboldii Miq.pickles.