Optimization of Preparation Process and E-nose Analysis of New-Paocai Non-thermal Osmosis Special Broth

Abstract

In order to provide the special fermentation broth with traditional flavor for new-paocai permeation, in the investigation, six factors were selected including salt addition, bacterial inoculum, sucrose addition, fermentation temperature, mixed vegetable juice, and fermentation time for single-factor experiments. Furthermore, the Plackett-Burman and response surface experiments were used to optimized the prepared process and formulation of the fermentation broth. Results showed that, the following formula was included as follow (calculated by 1 L water): Tender ginger 10 g, ginger 10 g, garlic 10 g, onion 10 g, two fragrant leaves, one star anise, Sichuan pepper 2 g, table salt 40 g , rock sugar 40 g, millet pepper 40 g , Lactobacillus plantarum powder 0.54 g, mixed juice of vegetables (radish:tomato:celery:cabbage:cabbage:pepper=4:1.5:1.5:1.5) 40 g, respectively. Fermentation fluid could be obtained at anaerobic fermentation conditions at 30.5 ℃ for 51.4 h. The sensory score for this fermentation fluid was the highest, which was 92.47 percentage points. The pH of the fermentation broth produced under this formulation was relatively moderate at 3.11. Electronic nose analysis concluded that the main component of flavor peaked at 60 h. This study will provide a special fermentation solution formulation and corresponding technical reference for the industrialized green production of new-paocai.

Keywords

• new-paocai
• flavor
• fermentation liquid
• formula optimization
• e-nose analysis