高菜低鹽乳酸菌發(fā)酵腌制工藝研究及haccp體系建立

1、獨(dú)創(chuàng)性聲明本人聲明所呈交的論文是我個(gè)人在導(dǎo)師指導(dǎo)下進(jìn)行的研究工作及取得的研究成果。盡我所知，除了文中特別加以標(biāo)注和致謝的地方外，論文中不包含其他人已經(jīng)發(fā)表或撰寫過的研究成果，也不包含為獲得安徽農(nóng)業(yè)大學(xué)或其它教育機(jī)構(gòu)的學(xué)位或證書而使用過的材料。與我一同工作的同志對(duì)本研究所做的任何貢獻(xiàn)均已在論文中作了明確的說明并表示了謝意。研究生簽名：壟釜時(shí)間：勱易年朋胛關(guān)于論文使用授權(quán)的說明本人完全了解安徽農(nóng)業(yè)大學(xué)有關(guān)保留、使用學(xué)位論文的規(guī)定，即：學(xué)校有

2、權(quán)保留送交論文的復(fù)印件和磁盤，允許論文被查閱和借閱，可以采用影印、縮印或掃描等復(fù)制手段保存、匯編學(xué)位論文。同意安徽農(nóng)業(yè)大學(xué)可以用不同方式在不同媒體上發(fā)表、傳播學(xué)位論文的全部或部分內(nèi)容。I保密的學(xué)位論文在解密后應(yīng)遵守此協(xié)議)研究生簽名：第一導(dǎo)師簽名：時(shí)間：聊哆年／蝴／／日時(shí)間：2。／寧年，明7占日萬方數(shù)據(jù)AbstractBrassicajunceaCzemetCoss，Cruciferae，isacultivarofmustard(Bra

3、ssicajunceaCoss)ItwasintroducedfromJapaninthe1990swhichissuitableforpicklingprocesswithspecialspicytasteInthetraditionalpicklingprocessofBrassicajunceaCzemetCoss，theadditionamountofsaltvaries丘Dm10％to15％andtheproductWasma

4、debydesalination，dehydrationandseasoningWithpeople’Sincreasingattentiontohealthydi吡thedisadvantagesofhigh—saltedpicklesarehighlightedPickledvegetablesaredevelopingtowardsthedirectionofsafe，lightsaltednutrientandconvenien

5、tThelightsaltedandinoculatedfermentationpicklingprocessofBrassicajunceaCzemetCossWasstudiedinthispapercomparedwiththetraditionalpicklingprocessThechangesofthephysicalandchemicalcomponentsweremonitoredaswellasthemicrobequ

6、antityofBrassicajunceaCzemetCossduringdifferentpicklingprocessesinordertosumupthechangeruleofphysicalandchemicalcomponentsaswellasthechangeofmicrobequantityOnthebasisofthenewprocess，combined誦mtheprinciplesofHACCPandthepr

7、ocessingpracticeofpicklesenterprise，thehazardanalyseswereconducted，theCriticalControlPointsandcriticallimitsweredeterminedthesystemtomonitorcontroloftheCCPsaswellasthecorrectiveactionwereestablishedThemainresultswereasfo

8、llows：1Theresultsshowedthattheaveragecontentsofbasiccomponentswerewater9232％，protein185％，ash138％、totalsugar297％，reducingsugarO92％，nitrite356mg／kg，respectively2Theresultsshowedthat也eadditionamountofsaltWasreducedfrom10％～l

9、5％t07％，thepicklingtimeWasshortenedfrom5060dto3m叫40dwiththelightsaltedandinoculatedfermentationprocesscomparedwiththetraditionalprocess3ThelightsaltedandinoculatedfermentationpicklingprocessofBrassicajunceaCzemetCosswasco

10、mpared麗tllthetraditionalpicklingprocessesofdifferentsaltdosageonsensoryqualitythechangesofthephysicalandchemicalcomponentsaswellasthemicrobequantityofBrassicajunceaCzemetCossduringdifferentpicklingprocessesTheresultsshow

11、edthatthecontentofnitriteofthenewprocessremainedlowerandthepeakofnitriteformedearlierthantraditionalpicklinggroupsThesensoryevaluationresultsshowedthattheproducthasnosignificantdifferenceswiththetraditionalpickleinflavor