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Studies on the Technoglogy of Curing White Radish and the Relationship between Yellowing and Brittleness

Author: YaoLiXuan
Tutor: WangQingZhang
School: Huazhong Agricultural University
Course: Agricultural Products Processing and Storage
Keywords: Pickled radish Brittleness Yellowing Cell structure Low temperature blanching
CLC: TS255.3
Type: Master's thesis
Year: 2010
Downloads: 280
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Abstract


Pickled radish with its unique flavor and taste well received by consumers, crispness as pickled radish important indicators directly affect the product's marketability and palatability. While the crispness of the the curing process radish yellowing gradually decreased, become troubled pickled radishes production key issues. This study as test material turnip, radish marinated process crispness and color changes and changes mechanism to elect suitable varieties of radish and pickled method; discussed conditions marinated radish yellow the impact of the change and crispness and overall sensory evaluation; final study its mechanism of low temperature blanching and adding Ca2 concentration of pickled radish crispness and chroma. The main findings are as follows: 1. Spicy flavor varieties radish than sweet flavor varieties crispness in the curing process faster decline in severe yellowing; degree of yellowing and brittleness of after-sun pickled radish with fresh radish differences are significant. After Sun marinated spicy taste of radish yellowing, the crispness easier decline. Radish pickled chrominance, crispness, moisture content, cellulose and pectin enzyme changes simple correlation analysis results show that the radish marinated process crispness protopectin of the content , cellulose content and the pectinase activity into a significant positive correlation (r = 0.779,0.678 and 0.717 respectively), and the moisture content, the water-soluble pectin content and cellulase activity correlation was not significant factor pickled radish crisp The degree of order: original pectin content gt; pectinase gt; cellulose content gt; water soluble pectin gt; the cellulase gt; moisture content. Radish marinated process chroma was negatively correlated with the crispness, but the correlation was not significant. Radish fresh marinated process, the cell walls and wavy bending cell expansion gap, vacuole volume becomes smaller, the cell cellulose stained sections showed color fades gradually thinning radish crispness decreased. After-sun marinated process, the cell wall not only irregular folds, destruction of the cell structure fell more crispness. The shape of the cell wall of the cellulose content, the size of the intracellular fluid volume, and a cell gap are closely related to the crispness of the radish. 4 to study the different conditions by pickled radish pickled process changes yellowing and brittleness, results showed that the degree of water loss radish Add salt and pickled ambient temperature brittleness and yellowing impact pectinesterase and CaCl2 added crispness not found yellowing. Radish drying to 40% of the fresh weight of exogenous pectin esterase select dosage 0.8mL/100mL water salted with a 5% CaCl2 solution, adding 0.20% (18 ℃) at room temperature under pickled can maintain to inhibit yellowing crispness and to a certain extent. 5 Low blanching pectin esterase activity capable of activating the pickled radish, prompting pectin rapid formation of pectic acid is combined with calcium ions, an increase of the content of calcium pectinate, thereby improving the crispness of the radish. The low temperature blanching in to inhibit yellowing radish marinated process also played a certain role. Orthogonal experiment to get the best conditions of low temperature blanching, blanching liquid, add calcium chloride concentration of 0.2%, blanching temperature of 55 ° C, blanched 20min after mature radish pickled can keep its quality.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Fruits, vegetables,nuts processing industry > Fruit and vegetable processing and preservation
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