Study on Processing Technology of Pickled Radish

WANG Yan; HU Yue; FANG Hongmei; ZHOU Cunliu

doi:10.13386/j.issn1002-0306.2020100225

Volume 42 Issue 11

May 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(11): 185-191. > DOI: 10.13386/j.issn1002-0306.2020100225

WANG Yan, HU Yue, FANG Hongmei, et al. Study on Processing Technology of Pickled Radish[J]. Science and Technology of Food Industry, 2021, 42(11): 185−191. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100225.

Citation:

PDF (1192 KB)

Study on Processing Technology of Pickled Radish

School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China

More Information

Received Date: October 28, 2020
Available Online: March 25, 2021

Graphical Abstract

Abstract

Abstract

The work aimed at the effects of salt, soybean oligosaccharide and perilla-bean sprout juice on pH, nitrite content and sensory quality during fermenting. On this basis, the effects of different proportion of lactic acid bacteria and yeast on the dynamic changes in the total number of lactic acid bacteria and the total number of yeast of fermentation broth, pH, nitrite content and sensory quality of pickled radish were studied. The results showed that the comprehensive effect of 4% salt, 5% soybean polysaccharide and 4% perilla-bean sprout juice was the best, the pH of pickled radish was 3.36, the content of nitrite was 1.5 mg/kg, and the sensory score was 78.7. Compared with natural fermentation, adding 0.2 g lactic acid bacteria powder and 0.2 g yeast powder for seven days, the lactic acid bacteria and yeast concentration of pickled radish reached 10^8.05 CFU/mL and 10^6.68 CFU/mL, respectively, the pH was 3.27, the nitrite content was 1.1 mg/kg, and the comprehensive sensory score was 79.1. The results of this study expanded the path to improve the processing technology of pickled radish with low sodium salt and low nitrite.
- pickled radish,
- perilla-bean sprout juice,
- nitrite,
- fermentation,
- pH

FullText(HTML)

References (35)

References

[1]	Rao Yu, Qian Yang, Tao Yufei, et al. Characterization of the microbial communities and their correlations with chemical profifiles in assorted vegetable Sichuan pickles[J]. Food Control,2020,113:107174. doi: 10.1016/j.foodcont.2020.107174
[2]	Kim E, Seo S, Park S, et al. Initial storage of kimchi at room temperature alters its microbial and metabolite profiles[J]. LWT-Food Science and Technology,2020,134:110160. doi: 10.1016/j.lwt.2020.110160
[3]	Xiang Wenliang, Zhang Nandi, Lu Yue, et al. Effect of Weissella cibaria co-inoculation on the quality of Sichuan Pickles fermented by Lactobacillus plantarum[J]. LWT-Food Science and Technology,2020,121:108975. doi: 10.1016/j.lwt.2019.108975
[4]	Kei K, Ryo K, Taito K, et al. Nutritional content and health benefits of sun-dried and salt-aged radish[J]. Food Chemistry,2017,231:33−41. doi: 10.1016/j.foodchem.2017.03.096
[5]	闫凯. 泡菜发酵工艺及保藏性的研究[D]. 武汉: 华中农业大学, 2013.
[6]	罗静, 文婧, 甘李, 等. 泡菜盐渍-发酵复合新工艺的研究[J]. 食品工业,2019,40(1):32−36.
[7]	张文娟, 陈安特, 韩宇琴, 等. 酿酒酵母对萝卜泡菜发酵的影响[J]. 食品与发酵工业,2017,43(8):134−137. doi: 10.13995/j.cnki.11-1802/ts.014464
[8]	翟彩宁, 陈佩, 党辉, 等. 泡菜加工与贮藏过程中亚硝酸盐的变化与控制[J]. 食品安全导刊,2018(24):141−142. doi: 10.16043/j.cnki.cfs.2018.24.110
[9]	吴逸华, 叶洁, 王碧波, 等. 12家生产企业的酱腌菜防腐剂、甜味剂、亚硝酸盐检测结果分析[J]. 现代食品,2019(19):186−188. doi: 10.16736/j.cnki.cn41-1434/ts.2019.19.059
[10]	陈峰. 腌制萝卜品质劣变控制方法研究及其机制分析[D]. 无锡: 江南大学.
[11]	李娜. 紫苏精油提取及其防腐复合材料的制备和性能研究[D]. 太原: 中北大学, 2018.
[12]	Lin K H, Jhou Y J, Wu C W, et al. Growth, physiological, and antioxidant characteristics in green and red Perilla frutescens varieties as affected by temperature-and water-stressed conditions[J]. Scientia Horticulturae,2020,274:109682. doi: 10.15906/j.cnki.cn11-2975/s.2014.22.008
[13]	陈小华. 紫苏中天然活性成分的提取与应用[J]. 临床医药文献杂志,2015,2(17):3385−3386. doi: 10.16281/j.cnki.jocml.2015.17.004
[14]	吴周和, 徐燕, 吴传茂. 紫苏叶对萝卜乳酸发酵亚硝酸盐含量的影响[J]. 江苏调味副食品,2004,21(1):12−13.
[15]	梁雪梅. 加工方式对绿豆芽多酚抗氧化活性及理化特性的影响[D]. 大庆: 黑龙江八一农业大学, 2020.
[16]	Lopez A, El-naggar T, Duenas M, et al. Effect of cooking and germination on phenolic composition and biological properties of dark beans(Phaseolus vulgaris L.)[J]. Food Chemistry,2013,138:547−555. doi: 10.1016/j.foodchem.2012.10.107
[17]	Sikora M, Swieca M. Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and tioxidant capacity of stored mung bean sprouts[J]. Food Chemistry,2018,239:1160−1166. doi: 10.1016/j.foodchem.2017.07.067
[18]	周晓莉, 许喜林. 大豆低聚糖的生理功能及应用[C]//2019 年广东省食品学会年会论文集. 广州: 广东省食品学会, 2019: 21−24.
[19]	Lee J, Choi Y, Lee M, et al. Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation[J]. Food Research International,2020,136:109591.
[20]	金龙. 萝卜干的加工工艺及保藏研究[D]. 杭州: 浙江工商大学, 2015.
[21]	王向阳, 任焕, 金龙. 添加豆粉和豆芽汁对腌萝卜发酵的影响[J]. 中国调味品,2016,41(10):33−37. doi: 10.3969/j.issn.1000-9973.2016.10.007
[22]	王凡. 几种蔬菜腌渍过程中亚硝酸盐含量变化的研究[J]. 农产品加工,2016,399(1):6−11. doi: 10.16693/j.cnki.1671-9646(X).2016.01.002
[23]	中华人民共和国国家卫生和计划生育委员会. GB 4789.35-2016食品安全国家标准. 食品微生物学检验乳酸菌检验[S]. 北京: 中国标准出版社, 2016: 1-8.
[24]	中华人民共和国国家卫生和计划生育委员会. GB 4789.15-2016食品安全国家标准. 食品微生物学检验霉菌和酵母计数[S]. 北京: 中国标准出版社, 2016: 1-5.
[25]	周光燕, 张小平, 钟凯, 等. 乳酸菌对泡菜发酵过程中亚硝酸盐含量变化及泡菜品质的影响研究[J]. 西南农业学报,2006:290−293. doi: 10.16213/j.cnki.scjas.2006.02.029
[26]	中华人民共和国国家卫生和计划生育委员会. GB 2762-2017食品安全国家标准. 食品中污染物限量[S]. 北京: 中国标准出版社, 2017: 9-10.
[27]	段先兵, 钟叶芳, 杨维占. 泡菜中硝酸盐和亚硝酸盐含量及pH值变化规律[J]. 中国卫生检验杂志,2019,29(4):481−486.
[28]	王伟. 萝卜泡菜泡制过程中亚硝酸盐降解及保藏技术研究[D]. 南京: 南京农业大学, 2012.
[29]	李娟, 王茂琼. 市售7种酱腌菜中亚硝酸盐, 二氧化硫含量的测定[J]. 绵阳师范学院学报,2020,39(2):58−63. doi: 10.16276/j.cnki.cn51-1670/g.2020.02.012
[30]	梅明鑫, 刘卫, 晏敏, 等. 萝卜低盐腌制过程中脆度变化原因探究[J]. 中国酿造,2017,36(12):27−33. doi: 10.11882/j.issn.0254-5071.2017.12.007
[31]	王冉. 发酵方式对萝卜泡菜发酵过程中品质的影响[D]. 成都: 四川农业大学, 2014.
[32]	Zhu Xin, Liu Jizhe, Liu Haiying, et al. Soybean oligosaccharide, stachyose, and raffifinose in broilers diets: Effects on odor compound concentration and microbiota in cecal digesta[J]. Poultry Science,2020,99(7):3532−3539. doi: 10.1016/j.psj.2020.03.034
[33]	雷海容, 张枫燃, 梁洪祥, 等. 大豆益生元发酵豆乳的制备及其对益生菌数量的影响[J]. 食品研究与开发,2020,41(1):139−146. doi: 10.12161/j.issn.1005-6521.2020.01.022
[34]	刘春燕, 戴明福, 夏姣, 等. 不同乳酸菌接种发酵泡菜风味的研究[J]. 食品工业科技,2015,36(7):154−158. doi: 10.13386/j.issn1002-0306.2015.07.024
[35]	Ding Y J, Niu Y P, Chen Z, et al. Discovery of novel Lactobacillus plantarum co-existence-associated influencing factor(s) onSaccharomyces cerevisiae fermentation performance[J]. LWT-Food Science and Technology,2021,135:110268. doi: 10.1016/j.lwt.2020.110268

[1]	ZHANG Zhengxiao, BAI Yujia, LIU Yang, TANG Mingze, SAIBIHAI Yimamu, FENG Zuoshan. Gene Expression and Activity Change Analysis of Cell Wall Degrading Enzyme in Postharvest MelonInfected by Alternaria alternata[J]. Science and Technology of Food Industry, 2024, 45(18): 291-299. DOI: 10.13386/j.issn1002-0306.2023120155
[2]	ZHANG Yalan, ZHAO Jiancheng, YANG Zhenya, SHI Rui, LI Qin, WANG Yanbin, HE Liang, CHEN Yongjian. Analysis of Biochemical Components and Antioxidant Capacity of Indocalamus Leaves of Different Varieties[J]. Science and Technology of Food Industry, 2022, 43(9): 93-100. DOI: 10.13386/j.issn1002-0306.2021080246
[3]	GUAN Huanan, ZHANG Yue, WANG Dandan, WU Yongcun, PENG Bo. Application of Metal-Organic Frameworks as Mimic Enzymes in Biochemical Analysis[J]. Science and Technology of Food Industry, 2022, 43(3): 422-429. DOI: 10.13386/j.issn1002-0306.2021010220
[4]	YANG Xuemei, LIU Yingliang, LI Jiahua, WANG Zhihui, ZHAO Jianrui, LI Mei. Research for Biochemical Components of Sun-dried Green Tea in Different Tea Areas of Yunnan by Using PCA and Cluster Analysis Methods[J]. Science and Technology of Food Industry, 2021, 42(3): 236-240. DOI: 10.13386/j.issn1002-0306.2020030386
[5]	GUAN Hua-nan, SONG Yan, GONG De-zhuang, LIU Bo, ZHANG Na. Research Progress on Application of Novel Nano-enzyme Mimetics in Food Safety Analysis[J]. Science and Technology of Food Industry, 2019, 40(15): 356-362,367. DOI: 10.13386/j.issn1002-0306.2019.15.059
[6]	CHEN Xin-ran, HUANG Yong-sheng, TIAN Kang-ming, JIN Peng, DONG Zi-xing, LIU Xiao-guang, LU Fu-ping, WANG Zheng-xiang. Biochemical characterization of the recombinant polygalacturonase PGB and the activity analysis of its enzymatic hydrolysis product[J]. Science and Technology of Food Industry, 2017, (23): 119-123. DOI: 10.13386/j.issn1002-0306.2017.23.024
[7]	WANG Rui, LI Yang, WANG Zhong-jiang, SUI Xiao-nan, QI Bao-kun, HAN Fei-fei, BI Shuang, JIANG Lian-zhou. Fluorescence spectra analysis of soybean protein in vitro under heat treatment[J]. Science and Technology of Food Industry, 2016, (06): 128-132. DOI: 10.13386/j.issn1002-0306.2016.06.017
[8]	XIE Wen-gang, HUANG Fu-tao, HAN Nan, LI Hong-ge, TANG Qian. Preliminary study on biochemical composition and green tea quality of Gu Lin kraft tea[J]. Science and Technology of Food Industry, 2014, (22): 343-348. DOI: 10.13386/j.issn1002-0306.2014.22.067
[9]	ZHOU Qiong-qiong, SUN Wei-jiang, YE Yan, CHEN Xiao. Study on the main biochemical components of white tea stored at different years[J]. Science and Technology of Food Industry, 2014, (09): 351-354. DOI: 10.13386/j.issn1002-0306.2014.09.068
[10]	黄刺玫叶片中黄酮物质的提取和分析[J]. Science and Technology of Food Industry, 1999, (05): 14-15. DOI: 10.13386/j.issn1002-0306.1999.05.003

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	燕欣悦，胡风庆，宁崇，李慧宇，李芳，郭崇婷. 电子束辐照技术对食品品质的影响及在食品中的应用研究进展. 食品与机械. 2025(02): 216-225 .
2.	侯港华，丁哲. 新型食品加工技术对食品质量的影响分析. 中外食品工业. 2024(20): 7-9 .