Full
Outline
To investigate the effects of glucose fermentation products with other raw materials on the quality of pickled vegetables during storage at 37 ℃.
The 3 kinds of food raw materials—glucose fermentation products, vinegar powder and soybean dietary fiber were selected. And the pickled radish was as the test object. The effects on the sensory quality and shelf life of pickled vegetables with three food materials used individually were investigated through single-factor experiment. The optimal physical mixing ratio had been determined through an L9(34) orthogonal array design.
When 3 kinds of materials were used alone, the sensory quality of pickled vegetables was improved effectively and aerobic plate count was suppressed. The combination of 3 kinds of materials was 1.5 g/kg of glucose fermentation products, 1.5 g/kg of vinegar powder and 4.0 g/kg of soybean dietary fiber. The pickled vegetables were stored for 24 days at 37 ℃ with satisfactory sensory quality, aerobic plate count no more than 5.88 lg(CFU/g), coliforms no more than 2.99 lg(CFU/g) and amino acid nitrogen no less than 0.12 g/kg. The shelf life achieved was the same as that reached by using sodium dehydroacetate and superior to that achieved by using potassium sorbate.
Various qualities of pickled vegetables are effectively enhanced during their shelf life with the use of glucose fermentation products, vinegar powder and soybean dietary fiber. The common chemical preservatives are replaced to inhibit the growth of spoilage microorganisms. The reliable solution is provided for the green upgrading of the pickled vegetable industry.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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