Improved Traditional Chinese cabbage pickles Manufacturing Process andthe Effect of Storage on Quality
| Autor: | Hui-Ting Tsai, 蔡惠婷 |
|---|---|
| Rok vydání: | 2009 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 97 Traditional Chinese cabbage pickle is fermented with salt naturally to have special flavor. There are no standardization manufacturing processes such as pickling by saline, which applies by market vendors, and doing by salt applies by Chinese cabbage pickle factories. The factories do not control the adding of salt which cause softening and recontamination of product during leaching process. In this experiment, we made use cutted Chinese cabbage as material. The processes include treating with heat water (98±2℃) for 50 seconds, cooling, dripping, pickling with fixed amount of salt, adding fructose, and storaging at temperature 5 and -20℃. The aim of this study is to investigate the influence of pickling methods, different storage temperature and period on the quality of Chinese cabbage pickle. The result revealed that after three days of pickling, the pH value of Chinese cabbage with adding sugar after hot water treatment is 5.39 while that it is 4.79 with only hot water treatment. The pH values of Chinese cabbage without hot water treatment are both 4.29 after three days of pickling and drop down after that. About the color, the L and b values drop down on all the treatments after pickling. There is no significant difference between all treatments on color. Lactic acid and acetic acid are the fermentation product of pickle which increase by pickling time. These two acids content of Chinese cabbage pickle revealed lower value when treated with hot water. The glucose and fructose content rises then drops during the period of pickling. At the fifth day of pickling, the fructose and glucose content reveals higher value on Chinese cabbage pickle with hot water treatment. The L and b values of color decrease by storage time during one to three months at temperature of 5 and -20℃, but there are no significant differences. That reveals low temperature storage extends the conserving time of pickle and maintains the color of products. The results of sensory evaluation show that the color, flavor and acceptability of Chinese cabbage pickle with hot water treatment are better than that without treatment. The texture of Chinese cabbage pickle without hot water treatment shows a better result. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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