New process of light-salted fermentation of Brassica juncea var. integlifolia and quality variation during the fermentation process
This paper focused on the changes of the physical and chemical components as well as the change of microbe quantity of Brassica juncea var. integlifolia during pickling process with light-salted and inoculated fermentation. The results showed that compared with the traditional process, the salt dosage was reduced from 10%-15% to 7%, and the pickling time was shortened from 50 d-60 d to 30 d-40 d with the light-salted and inoculated fermentation process. Meanwhile, the content of nitrite remained lower and the peak of nitrite formed earlier than traditional pickling groups. The product has no significant difference with the traditional pickle in flavor, aroma, color and other sensory qualities.