CN114831292B - Method for improving texture of traditional pickled kohlrabi - Google Patents
Method for improving texture of traditional pickled kohlrabi Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for improving the texture of traditional pickled kohlrabi, and belongs to the technical field of agricultural product processing. The method comprises the following steps: 1) Pretreatment of raw materials: the method comprises the steps of (1) trimming and cleaning a kohlrabi raw material, draining water, and carrying out ultra-high pressure pretreatment; 2) Traditional three-curing: pickling the ultra-high pressure pretreated kohlrabi by a traditional three-pickling method, wherein the proportion of salt is 2.5% -4.5% of the weight of the fresh kohlrabi; 3) Five-halogen six-sun drying: in the conventional marinating process, pectin methylesterase inhibitor and polygalacturonase inhibitor (epigallocatechin gallate+phytic acid) are added after the dihalide is trisried. The invention adopts ultra-high pressure pretreatment and natural enzyme inhibitor to improve the traditional three-curing five-halogen six-sun technology of the kohlrabi, thereby remarkably improving the quality of the kohlrabi and solving the problem of the quality deterioration in the curing process of the kohlrabi.
Description
Technical Field
The invention belongs to the technical field of agricultural product processing, in particular to a vegetable pickling processing technology, and particularly relates to a method for improving the texture of traditional pickled kohlrabi.
Background
The traditional pickled vegetables are a general name of various vegetable products manufactured by taking vegetables as main raw materials and adopting different pickling processes. The pickled vegetables are prepared under high-salt, high-sugar and other hypertonic conditions, so that the pickled vegetables have salty, fragrant, crisp and tender mouthfeel and can increase appetite of people; on the other hand, the microbial agent can inhibit metabolism of vegetables and growth of spoilage microorganisms, and prevent the vegetables from being rotted and spoiled. In the past, vegetable pickling is mainly used for long-term preservation of vegetables, prolongs the eating period of the vegetables, and is one of table foods which are deeply favored by people.
At present, the traditional vegetable curing process has longer time. Taking Xiangyang kohlrabi as an example, the traditional processing generally needs to be subjected to three-curing five-halogen six-sun curing (general procedure of production technology of pickles), spiced kohlrabi (three-curing five-halogen six-sun curing), and ZB X10034-86. Chinese patent CN105707552a discloses a method for pickling three-pickled five-halogen six-sun-dried kohlrabi, comprising: (1) Cutting off tail roots, leaf bases and fibrous roots of fresh kohlrabi and cleaning; (2) Putting the materials into a pickling tank, pickling for 48 hours (3), transferring the materials into a second pickling tank, and pickling for 48 hours; (4) the secondary transfer tank is used for three curing; (5) Adding edible salt into brine to adjust the concentration to 14 DEG Be for later use; (6) putting the green tea into a curing Chi Tanping, compacting and curing for 20 days; (7) airing for 3-4 days to obtain primary airing; (8) pickling for 20 days again to obtain primary brine; (9) airing for 3-4 days to obtain second airing; (10) pickling for 20 days to obtain dihalide; (11) airing for 3-4 days to obtain three-airing; (12) pickling for 20 days to obtain trihalogen; (13) airing for 3-4 days to obtain four-airing; (14) pickling for 20 days to obtain tetrahalo; (15) airing for 3-4 days to obtain five sunning days; (16) pickling for 20 days to obtain five halogen; (17) airing seven finished products into six dried products; adding 0.075Kg of five spice powder into every 100Kg of kohlrabi, uniformly stirring, and sealing for 20 days to obtain the finished product. The traditional processing technology of the mioga kohlrabi has complex production process and the pickling period is more than half a year, the quality of the kohlrabi is reduced in the pickling process, and the quality of the kohlrabi is restricted.
The prior art at home and abroad is searched, and no document report for improving the pickling texture of the traditional Xiangyang kohlrabi by adopting the ultra-high pressure pretreatment to assist the natural enzyme inhibitor is available at present.
Disclosure of Invention
In view of the shortcomings of the prior art, the invention aims to provide a method for improving the texture of the traditional pickled kohlrabi, which utilizes ultrahigh pressure treatment to assist a natural enzyme inhibitor so as to improve the texture of the traditional kohlrabi.
In order to achieve the technical aim, the inventor combines scientific research experience of food curing technology for many years, and repeatedly researches a large number of experiments, finally discovers the change rule of the texture and pectic substances thereof in the curing process of the kohlrabi of Xiangyang, and accordingly provides main influencing factors of the change of the texture of the kohlrabi in different curing periods: in the initial stage of the pickling of the kohlrabi, the esterification degree of pectin is gradually reduced under the action of PME enzyme in the first, second and third sunning processes, more pectin with low esterification degree is produced, and chelating pectin with more branched structures is further formed, so that the texture of the kohlrabi is recovered. With the continuous curing, pectic substances are degraded under the continuous action of PG and PME enzymes, more water-soluble pectin is generated, cell wall substances are dissociated, cell tissue rigidity is damaged, and the texture of the kohlrabi is continuously reduced in the later stage of curing.
In order to better regulate and control the texture of the kohlrabi, the inventor proposes that different methods should be selected at different pickling stages, and PME enzyme activity is improved at the earlier stage of pickling to produce more pectin with low esterification degree; inhibiting PME and PG enzyme activity in the late stage of pickling, reducing degradation of pectin and cell wall substances is an effective method for inhibiting texture softening in the pickling process of kohlrabi. And the PME can be effectively activated by the ultrahigh pressure treatment, so that the esterification degree of the cell wall pectin of the kohlrabi is reduced. Therefore, the invention selects the extra-high pressure pretreatment to assist the addition of the natural pectase inhibitor in the later pickling stage (after three sun-curing), thereby obviously improving the texture quality of the cynanchum komarovii.
In particular, the object of the invention is achieved in that: a method for improving the texture of a traditional pickled mustard, the method comprising the steps of:
1) Pretreatment of raw materials: the method comprises the steps of (1) trimming and cleaning a kohlrabi raw material, draining water, and carrying out ultra-high pressure pretreatment;
2) Traditional three-curing: pickling the ultra-high pressure pretreated kohlrabi by a traditional three-pickling method, wherein the proportion of salt is 2.5% -4.5% of the weight of the fresh kohlrabi;
3) Five-halogen six-sun drying: in the conventional marinating process, pectin methylesterase inhibitor and polygalacturonase inhibitor are added.
Further preferably, a method for improving the texture of the traditional pickled kohlrabi as described above, wherein the conditions of the ultra-high pressure pretreatment in the step 1) are as follows: the pressure is 300-500MPa, and the time is 15-30min (more preferably 400MPa/20 min).
Further preferred is a method for improving the texture of a conventionally salted turnip as described above, wherein in step 3) pectin methylesterase inhibitor and polygalacturonase inhibitor are added after the dihalo-trisodium.
Further preferably, the pectin methylesterase inhibitor in the step 3) is epigallocatechin gallate (Epigallocatechin gallate, EGCG) added in an amount of 0.05% -0.15% (mass percent) in the method for improving the texture of the traditional pickled kohlrabi.
Further preferably, the polygalacturonase inhibitor in step 3) is Phytic acid (Phytic acid) added in an amount of 0.5% -1.0% (mass%) in a method for improving the texture of the conventional pickled kohlrabi as described above.
The molecular formula of the epigallocatechin gallate is C 22 H 18 O 11 Is a main component of green tea polyphenols, and catechin monomers separated from tea. Said phytic acid is also known as phytic acid, cyclohexanethol hexaphosphoric acid, formula C 6 H 18 O 24 P 6 Is an organic phosphorus compound extracted from plant seeds.
Compared with the prior art, the method for pickling and processing the kohlrabi has the following advantages and remarkable progress:
the invention improves the three-pickling five-halogen six-sun technology of the traditional kohlrabi by exploring the texture change mechanism in the pickling process of the kohlrabi, adopts ultrahigh pressure pretreatment and natural enzyme inhibitors, improves the PME enzyme activity in the early stage of pickling to produce more pectin with low esterification degree, inhibits the PME and PG enzyme activity in the later stage of pickling to reduce the degradation of pectin and cell wall substances, thereby obviously improving the texture quality of the kohlrabi and solving the problem of texture deterioration in the pickling process of the kohlrabi.
Drawings
Fig. 1: hardness change in the process of pickling the kohlrabi;
fig. 2: the crispness of the kohlrabi changes in the pickling process;
fig. 3: the masticatory degree changes in the process of pickling the kohlrabi;
fig. 4: the change of the insoluble matter of the kohlrabi alcohol in the pickling process;
fig. 5: pectin content change in the process of pickling the kohlrabi;
fig. 6: cell wall pectin immune labeling of kohlrabi;
fig. 7: pectin methylesterase enzyme activity changes in the process of pickling the kohlrabi;
fig. 8: pectate methyl esterase and polygalacturonase enzyme activity change in the process of pickling the kohlrabi;
fig. 9: analyzing the texture correlation of the pickled kohlrabi with the Xiangyang;
fig. 10: the enzymatic activity of pectin methylesterase changes before and after ultrahigh pressure treatment;
fig. 11: changes in pectin polygalacturonase enzyme activity before and after HHP treatment;
fig. 12: immunofluorescence detection of binding of monoclonal antibodies LM 19, JIM 5, and LM 20 to cell wall pectin;
fig. 13: the hardness of pickled kohlrabi is compared with that of pickled kohlrabi by an ultrahigh-pressure auxiliary natural enzyme inhibitor method;
fig. 14: the crispness of pickled kohlrabi is compared with that of pickled kohlrabi by using a method of using an ultrahigh-pressure auxiliary natural enzyme inhibitor;
fig. 15: the chewing degree of pickled kohlrabi is compared with that of pickled kohlrabi by the method of using the ultra-high pressure auxiliary natural enzyme inhibitor.
Detailed Description
The following examples are given to further illustrate the practice and advantages of the present process and are intended to be illustrative only and not to limit the scope of the invention, as obvious modifications to one skilled in the art based on the examples are intended to be included within the scope of the invention.
Embodiment one: texture change rule and mechanism of kohlrabi in pickling process
And 1, respectively selecting fresh, three-curing, one-curing, two-curing, three-curing, four-curing, five-curing and six-curing kohlrabi samples, and respectively measuring the hardness, crispness and chewiness of kohlrabi by adopting a TA-XTplus texture analyzer. The test conditions were as follows: cutting the kohlrabi into square blocks with uniform size, measuring the kohlrabi texture in a TPA mode by adopting a P/2 probe, and testing parameters: the pre-pressing speed is 5.00mm/s, the testing speed is 1.00mm/s, the upward speed after pressing is 5.00mm/s, the middle stop of two times of pressing is 5s, the trigger force value is 5g, and the puncture displacement is 5mm. The measurements were performed in 5 replicates.
Hardness, crispness and chewiness are commonly used to measure the texture quality of pickled vegetables, as shown in fig. 1, 2 and 3, as the pickling of the kohlrabi progresses, the texture of the kohlrabi increases significantly after three pickling steps, decreases significantly after one sun exposure, and returns to the fresh-like level; the primary rising occurs in the secondary and tertiary sunning stages, and the texture of the kohlrabi gradually declines as the pickling proceeds further.
Step 2, cutting the kohlrabi sample, weighing 100g kohlrabi, adding 200mL of 95% ethanol, uniformly mixing, putting into a water bath at 100 ℃ for 30min, and continuously stirring. The precipitate was filtered, washed with 100mL of 95% ethanol and filtered. Then methanol is used in turn: chloroform = 1:1 and 100mL of acetone, and filtering the obtained precipitate to obtain a cell wall substance ethanol insoluble substance (Alcohol-Insoluble Residue, AIR). The precipitate was freeze-dried in vacuo and weighed, and milled in a ball mill for further use. The content determination method comprises the following steps:
wherein: AIR dry weight means the mass of the alcohol insoluble substance after vacuum freeze drying in g; the wet weight of the kohlrabi indicates the mass of the kohlrabi sample measured in g.
As can be seen from fig. 4, the alcohol insoluble content was gradually decreased during the curing of the kohlrabi, and the decrease was particularly significant in the four, five and six sun-curing stages at the later stage of curing, which indicates that the degradation of the alcohol insoluble in the cell wall occurred at the later stage of curing. In the pickling process, pectin in the cell wall is degraded due to the acidic pickling environment and the effects of pectase, cellulase and the like, so that the adhesion to cellulose, hemicellulose and the like is reduced, the cell wall is dissociated, and the content of alcohol insoluble matters is reduced. Degradation of the alcohol insolubles can result in loss of rigidity of the cell wall skeleton, softening of the kohlrabi texture.
Step 3, extraction of water-soluble pectin (WSP): 2.0g of AIR is weighed, 200mL of distilled water is added, then the mixture is placed in a water bath with the temperature of 100 ℃ for heating for 30min, and the mixture is reduced in pressure and filtered after being cooled to room temperature. And (3) putting the obtained filtrate into a dialysis bag for dialysis for 48 hours, performing rotary evaporation concentration, adding anhydrous ethanol with the volume being four times that of the concentrated solution to precipitate pectin, wherein the precipitate is the WSP component, and performing freeze drying and weighing on the precipitate.
Extraction of chelating pectin (CSP): adding 200mL of 50mmol/L of cyclohexanediamine tetraacetic acid (CDTA) solution prepared from 0.1mol/L of sodium acetate solution into the filter residue obtained in the last step, rotationally stirring and extracting for 6 hours, then decompressing and filtering, putting the obtained filtrate into a dialysis bag for dialysis for 48 hours, rotationally evaporating and concentrating, adding anhydrous ethanol with the volume being four times that of the concentrated solution to precipitate pectin, obtaining the precipitate which is the CSP component, and freeze-drying and weighing the precipitate.
Extraction of alkali-soluble pectin (NSP): adding 20mmol/L NaBH into the filter residue obtained in the previous step 4 200mL of 50mmol/L sodium carbonate solution prepared by the solution is subjected to rotary stirring extraction for 6h, then reduced pressure suction filtration is performed, the obtained filtrate is placed into a dialysis bag for dialysis for 48h, rotary evaporation concentration is performed, anhydrous ethanol with the volume being four times that of the concentrated solution is added to precipitate pectin, the obtained precipitate is the NSP component, and the precipitate is subjected to freeze drying and weighing.
Pectin is mainly present in the cell wall in the glue layer, often combined with cellulose to form pectin fibers, and plays roles in adhering cells and keeping tissues hard and brittle. Cell wall pectins can be classified into three different pectins, water Soluble Pectin (WSP), chelate pectin (CSP) and alkali soluble pectin (NSP), depending on their solubility in different solvents. The content of water-soluble pectin and chelating pectin is an important factor affecting the texture of fruits and vegetables, and the increase of water-soluble pectin and the decrease of chelating pectin can lead to the decrease of hardness of fruits and vegetables. As shown in fig. 5, the total content of the three pectins gradually decreases as the curing proceeds, i.e., the three pectins degrade, probably due to the decomposition of pectic substances by the combined action of acids in the curing liquid and exogenous pectic enzymes secreted by microorganisms and endogenous pectic enzymes of kohlrabi. The content of water-soluble pectin has been increasing during curing, probably due to the degradation of protopectin to water-soluble pectin by the action of the PG enzyme. The chelating pectin content is reduced and then increased, probably due to the fact that chelating pectin is generated under the action of pectase in the earlier stage of picklingDegradation, but as curing proceeds, pectin removes its methyl ester groups by the PME, leaving carboxylic acid groups, ca in the curing solution 2+ 、Mg 2+ The plasma metal ions cross-link with the plasma metal ions to form chelating pectin, so that the chelating pectin content is increased. The ratio of the chelating pectin to the water-soluble pectin is gradually increased and the ratio of the alkali-soluble pectin is gradually decreased in the pickling process, which means that the alkali-soluble pectin is gradually converted into the water-soluble pectin and the chelating pectin.
And 4, embedding the sample with 5% agar, slicing the sample with a vibration slicer, wherein the thickness of the slice is 100 mu m, putting the sliced sample into 70% ethanol solution, vacuum degassing for 30min, washing the sample with PBS buffer solution three times for 5min each time, and transferring the sample into a JIM 5, LM 19 and LM 20 primary antibody solution diluted 30 times for incubation for 1.5h. After labeling with primary antibody, the labeled sample was washed three times with PBS buffer for 5min each, then transferred into anti-rat IG-FITC solution (secondary antibody) for 1h incubation, diluted 20-fold with phosphate buffer (3% nonfat milk powder, 3% MPBS), washed three times with PBS, observed on a confocal laser microscope and images were collected.
Depending on the site of pectin binding, monoclonal antibodies LM 20, JIM 5 and LM 19 can bind to cell wall pectins of higher, medium and lower degrees of esterification, respectively, and the distribution and content of pectins of different degrees of esterification in the cell wall can be analyzed depending on the location and intensity of fluorescence. As shown in fig. 6, as curing progresses, the fluorescence signal of LM 20 gradually decreases and the fluorescence signal of LM 19 gradually increases, indicating that the high-esterification pectin content decreases and the low-esterification pectin content increases, i.e., the pectin esterification of kohlrabi decreases during curing, especially in the later stages of curing, i.e., the four, five, and six sun stages, because PME enzyme activity increases in the later stages of curing, resulting in a decrease in pectin esterification. Pectin with high degree of esterification is substantially free of Ca 2+ After the reaction and the demethylation of the pectin methylesterase, pectin with low esterification degree can be formed, and the pectin with low esterification degree can be crosslinked with metal ions to form chelating pectin to improve the texture of fruits and vegetables. The decrease in the degree of esterification at the post-curing stage resulted in the production of more chelating pectin, and thus the post-curing chelating pectin is shown in FIG. 5The proportion of the materials is gradually increased. The total fluorescence signal of the three antibodies is weakened, which indicates that pectin substances are degraded in the pickling process, and the pectin content is reduced.
Step 5, pectin methylesterase: 0.2g of pulp was taken and 1.2mL of 8.8% (w/v) NaCl (2.5% PVPP, w/v) solution was added, and the mixture was ground to a homogenate. Extracting in a refrigerator at 4deg.C for 3 hr, centrifuging at 12000Xg centrifugal force 4deg.C for 30min, collecting supernatant, adding the extractive solution into the residue, extracting twice repeatedly, mixing the supernatants to obtain enzyme extractive solution, and adjusting pH to 7.5. 0.1mL of the extract was taken, added with 0.75mL of distilled water, 0.15mL of 0.01% (w/v) bromothymol blue solution and 2.0mL of 0.5% (w/v) pectin solution, mixed well and adjusted to pH 7.5, and the pectin used was high ester pectin (esterification degree > 85%). The absorbance of the reaction system was measured at 620 nm. Enzyme activity is expressed by the change in absorbance value per unit time.
Polygalacturonase: weighing 0.2g of kohlrabi, adding 1.2mL of 0.2mol/LTris-HCl buffer solution (containing 1mol/LNaCI, pH=7.5), pulping, extracting in a refrigerator at 4 ℃ for 3h, centrifuging at 12000xg centrifugal force at 4 ℃ for 30min, collecting supernatant, adding the extract into the residue again, extracting repeatedly for two times, combining the supernatants to obtain enzyme extract, and storing at 4 ℃ for testing. 1mL of the enzyme extract was taken in a test tube, 5mL of a 0.2mol/L pre-chilled NaAc (pH=4.5) solution and 4mL of a 1% (w/v) pectin solution were added, and after mixing, the mixture was subjected to water bath at 37℃for 1h. Then 10ml of LDNS (3, 5-dinitrosalicylic acid) reagent is added, the mixture is heated in a boiling water bath for 5min after being evenly mixed, flowing water is rapidly cooled to room temperature, and the absorbance value is measured at 540 nm. Enzyme activity is expressed by the change in absorbance value per unit time.
Pectin methylesterase (pectin methylesterase, PME) is used as one of pectin esterases, and can be used for carrying out demethylation on pectin, removing methyl groups by PME, converting neutral HG chain into a polymer with high negative charge, and further combining the pectin with calcium, thereby improving the hardness of fruit and vegetable products. As shown in fig. 7, the enzyme activity of PME was first reduced during curing after curing, probably because high concentration of salt during curing inhibited the enzyme activity, the nature of the enzyme was protein, and the high concentration of salt affected the active center, thereby inhibiting the activity. The enzyme activity gradually increases after the sun-curing, especially the PME enzyme activity is higher in the later period of curing, because the enzyme activity is recovered due to the fact that the salt content in the brine is reduced; on the other hand, more PME is released, possibly due to the gradual disruption of the cell structure during pickling, resulting in an increase in enzyme activity. The increase in enzyme activity of the PME at the post-curing stage resulted in a decrease in the degree of esterification of the kohlrabi pectin, consistent with immunofluorescent labeling results.
Polygalacturonase (PG) is effective in recognizing demethylated neutral HG chains, thereby initiating pectin hydrolysis. PME and PG may combine to promote hydrolysis of pectin polymers. As can be seen from fig. 8, the change trend of the PG enzyme activity and the PME enzyme activity is consistent, the PG enzyme activity is decreased and increased in the pickling process, and the PG enzyme activity is increased rapidly in the late pickling stage, which can reach 220%. PG can catalyze the hydrolysis of alpha-1, 4 glycosidic linkages, causing pectin cleavage, producing galactooligosaccharides or galacturonic acids, causing cell wall disintegration, resulting in texture softening. The decrease in cell wall material and pectin content in the post-curing stage may be due to the strong PG activity in the post-curing stage, resulting in degradation of the cell wall material and pectin. The pickling period of Xiangyang kohlrabi is long, the construction period can reach more than eight months, pectin related enzyme has longer time to act on the substrate, and according to the results of fig. 7 and 8, the PME and PG enzyme activities continuously exist in the whole pickling period, so that the change of the enzyme activities is also an important reason for causing the change of the texture of kohlrabi.
Step 6, the correlation between the hardness, crispness and chewiness of the kohlrabi in different pickling periods and the pectin related components (AIR, WSP, CSP, NSP) and pectinase (PME, PG) is shown in fig. 9, according to the person correlation coefficient, red represents positive correlation, blue represents negative correlation, and the darkness of the color represents the magnitude of the correlation. In the process of pickling the kohlrabi, the correlation between each factor and the texture in different stages is different, namely, the factors leading the texture change in different stages are also different. The pectin-related factors (AIR, WSP, CSP and NSP content, PME and PG enzyme activities) in the later stage of curing (after three sun-curing) have strong correlation with the texture, because the PME enzyme activity is gradually enhanced in the curing process, the esterification degree of pectin is gradually reduced, more CSP beneficial to the texture is formed, but the curing is further carried out, pectin-related substances are gradually degraded under the action of PME and PG, cell walls are dissociated, and the texture of the kohlrabi is finally softened gradually.
Embodiment two: influence of ultra-high pressure treatment on pickled kohlrabi
The effect of step 1, ultra high pressure on the PME activity of pickled mustard is shown in FIG. 10. Compared with a control sample, the PME enzyme activity of the pickled kohlrabi sample after ultrahigh pressure treatment is obviously improved, which indicates that the PME enzyme in the kohlrabi has certain pressure stability, and the high pressure treatment is not easy to deactivate the PME enzyme, probably because the bonding state of the enzyme and the cell wall is changed after the pressure treatment, the enzyme extraction rate is improved, and the PME enzyme activity is increased.
As shown in fig. 11, the enzyme activity of kohlrabi PG after the ultra-high pressure treatment was significantly reduced compared to the control sample. Unlike PMEs, an increase in pressure accelerates the rate of inactivation of the PG enzyme, which reduces the degradation of pectic substances in the kohlrabi.
Step 2, as shown in fig. 12, when the sample was subjected to the ultrahigh pressure treatment, an increase in fluorescence intensity of LM 19 and a decrease in fluorescence intensity of LM 20 were observed, indicating that the content of unesterified pectin was increased and the content of pectic substances with high esterification degree was decreased after the ultrahigh pressure treatment, a strong fluorescence signal of LM 19 could be observed. This is due to the fact that the PME enzymatic activity that hydrolyzes the methyl ester bonds of pectin is activated after the ultra-high pressure treatment, thereby reducing the esterification degree of pectin. And the total fluorescence signal intensity of the three antibodies is compared, and pectin of the sample after ultrahigh pressure treatment can be well reserved.
In conclusion, the ultrahigh pressure treatment effectively activates the PME enzyme activity of the kohlrabi and deactivates the PG enzyme activity, so that the esterification degree of kohlrabi pectin is reduced, and the degradation of pectic substances is reduced.
Embodiment III: improved method for curing kohlrabi by three-curing five-halogen six-sun curing
And step 1, trimming fresh kohlrabi, cutting off tail roots, leaf bases and fibrous roots, fully cleaning, and draining water.
Step 2, carrying out ultrahigh pressure pretreatment on the cleaned kohlrabi, wherein the condition of the ultrahigh pressure pretreatment is 400MPa/20min;
step 3, placing the pretreated fresh kohlrabi into a pickling tank, adding salt according to a mode of adding edible salt into the kohlrabi layer by layer, preparing the edible salt according to the proportion of 4% of the weight of the fresh kohlrabi, and pickling for 48 hours;
step 4, transferring the kohlrabi into another standby pond after being fished out, adding salt into the kohlrabi embryo in the transfer pond according to the mode of adding edible salt into the kohlrabi in a layer-by-layer manner, preparing the edible salt according to the use proportion of 4% of the weight of the fresh kohlrabi, and pickling for 48 hours;
step 5, a secondary transfer tank, wherein the edible salt is added into the secondary transfer tank of the kohlrabi pickled in the step 3 for 4% again, and the kohlrabi is pickled again according to the pickling method in the step 3, and the pickling is carried out for 48 hours;
step 6, taking out the pickled fresh kohlrabi, draining, and airing for 3 days, wherein the step is primary airing;
step 7, immersing and pickling the dried kohlrabi in brine for 20 days, wherein the salt concentration of the brine used for pickling is 15 DEG Be, and the brine is primary brine;
step 8, taking out the pickled kohlrabi from the step 7, draining, and airing for 3 days in a mode of step 6, wherein the step is two airing;
step 9, soaking and pickling the dried kohlrabi in the step 8 for 20 days according to the method in the step 7, and adjusting the brine concentration during pickling to 16 DEG Be, wherein the kohlrabi is dihalide;
step 10, taking out the pickled kohlrabi from the step 9, draining, and airing for 3 days, wherein three days are taken out;
step 11, soaking and pickling the dried kohlrabi in step 10 for 20 days according to the method in step 9, regulating the concentration of the brine to 17 DEG Be, and adding a pectin methylesterase inhibitor and a polygalacturonase inhibitor into the brine, wherein the kohlrabi is trihalogen;
step 12, taking out the pickled kohlrabi from the step 11, draining, and airing for 3 days, wherein the step is four airing;
step 13, soaking and pickling the dried kohlrabi in the step 12 for 20 days according to the method in the step 11, and adjusting the concentration of brine to 18 DEG Be, wherein the brine is tetrabrine;
step 14, taking out the pickled kohlrabi from the step 13, draining, and airing for 3 days, wherein five days are taken out;
step 15, soaking and pickling the dried kohlrabi in the step 14 for 20 days according to the method in the step 13 again, and keeping the concentration of the brine at 18 DEG Be, wherein the brine is five-halogen;
and step 16, taking out the pickled kohlrabi in the step 15, draining, and airing until the kohlrabi is seven layers, wherein the step is six layers.
The pectin methylesterase inhibitor and the polygalacturonase inhibitor involved in step 11 were composed of epigallocatechin gallate (0.1% added) and phytic acid (0.5% added).
Embodiment four: improved method for curing kohlrabi by three-curing five-halogen six-sun curing
The only difference from the third embodiment is that: the condition of the ultra-high pressure pretreatment is 300MPa/30min, the addition amount of the gallocatechin gallate is 0.15 percent, and the addition amount of the phytic acid is 1.0 percent.
Fifth embodiment: improved method for curing kohlrabi by three-curing five-halogen six-sun curing
The only difference from the third embodiment is that: the condition of the ultra-high pressure pretreatment is 500MPa/20min, the addition amount of the gallocatechin gallate is 0.15 percent, and the addition amount of the phytic acid is 1.0 percent.
Comparative example one: improved method for curing kohlrabi by three-curing five-halogen six-sun curing
The only difference from the third embodiment is that: no gallocatechin gallate and phytic acid were added.
Comparative example two: improved method for curing kohlrabi by three-curing five-halogen six-sun curing
The only difference from the third embodiment is that: no ultra-high pressure pretreatment is used.
Compared with the hardness, crispness and chewiness of the pickled kohlrabi after traditional pickling and the traditional pickling in the third embodiment, the traditional pickling in the fourth embodiment, the fifth embodiment, the first comparison and the second comparison, the ultra-high pressure pretreatment and the addition of the natural enzyme inhibitor can effectively improve the texture of the pickled kohlrabi, and the ultra-high pressure pretreatment assists the natural enzyme inhibitor to improve the texture of the pickled kohlrabi obviously as shown in fig. 13, 14 and 15.
Claims (5)
1. A method for improving the texture of traditional pickled kohlrabi, comprising the steps of:
1) Pretreatment of raw materials: the method comprises the steps of (1) trimming and cleaning a kohlrabi raw material, draining water, and carrying out ultra-high pressure pretreatment;
2) Traditional three-curing: pickling the ultra-high pressure pretreated kohlrabi by a traditional three-pickling method, wherein the proportion of salt is 2.5% -4.5% of the weight of the fresh kohlrabi;
3) Five-halogen six-sun drying: in the conventional marinating process, pectin methylesterase inhibitor and polygalacturonase inhibitor are added;
pectin methylesterase inhibitor and polygalacturonase inhibitor are added after the dihalo-trisodium in step 3).
2. The method for improving the texture of traditional pickled kohlrabi according to claim 1, wherein the parameters of the ultra-high pressure pretreatment in step 1) are as follows: the pressure is 300-500MPa, and the time is 15-30 min.
3. The method for improving the texture of traditional pickled kohlrabi according to claim 1, wherein the pectin methylesterase inhibitor in the step 3) is epigallocatechin gallate, and the adding amount is 0.05% -0.15%.
4. The method for improving the texture of traditional pickled kohlrabi according to claim 1, wherein the polygalacturonase inhibitor in step 3) is phytic acid and the addition amount is 0.5% -1.0%.
5. The method of any one of claims 1-4, wherein the kohlrabi material is kohlrabi.
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