CN100589710C - An instant pickled vegetables containing live probiotics and preparation method thereof - Google Patents
An instant pickled vegetables containing live probiotics and preparation method thereof Download PDFInfo
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- CN100589710C CN100589710C CN200610123898A CN200610123898A CN100589710C CN 100589710 C CN100589710 C CN 100589710C CN 200610123898 A CN200610123898 A CN 200610123898A CN 200610123898 A CN200610123898 A CN 200610123898A CN 100589710 C CN100589710 C CN 100589710C
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Abstract
The invention relates to a kraut with active healthy bacteria and relative production, wherein it comprises that washing and drying the fresh vegetable; adding pure healthy bacterial at 28-30Deg. C toferment for 60-72h; adjusting the taste of said fermented kraut, vacuuming packing; laying it at normal temperature for six months, while the bacteria number can reach 105-106cfu/g and the salt content is lower than 3.0%. Said bacterial is Lactobacillus casei isodulcitol sub kind. The invention has short product time and stable quality.
Description
Technical field
The invention belongs to food technology field, specifically be meant a kind of instant pickles that contain live probiotics and preparation method thereof.
Background technology
Probio is the microbial food composition that is of value to the work of health.It is one of focus of nutrition research, it is the instrument that a kind of useful keeping improves the human body intestinal canal flora balance, healthy functions can be divided into trophic function and treatment function, and trophic function comprises: improve the digestibility of albumen, increase the biological value and the synthetic vitamin of calcium, zinc, iron, manganese.The treatment function comprises: the treatment gastrointestinal disturbance, reduce cholesterol, and the treatment lactose intolerance suppresses the cancer preemzyme, suppresses the growth of ascites tumour cell, the allergy that immunological regulation and treatment food cause.Probio is lactic acid bacteria or Bifidobacterium normally, mainly is lactobacillus, also comprises some other enterococcus, propionic acid bacteria and clostridium.
Antibiotic discovery and application, for enormous function has been brought into play in human health care and animals and plants disease control, still, along with antibiotic application, the resistance factor of bacterium is also more and more, and resistance level is more and more higher, becomes to be difficult to control.U.S.'s clinical report has patient to use more than 10 kind of antibiotic all can not suppress the pathogenic bacteria breeding, so there is the people to foretell, antibiotic can become invalid some day and be eliminated.And the purpose of development probio is exactly the side effect that brings for fear of antibiotic, reach and adjust the gut flora balance not using under the antibiotic situation by taking active bacteria formulation, can prevent and treat disease of digestive tract, for example diarrhoea, constipation and hepatitis, cirrhosis etc., facts have proved obvious effects, therefore studying probiotic food also is the most popular current topic.
Pickles are appetizing foods that people know, and can increase people's appetite, can whet the appetite again, separate greasy, aid digestion, pickles be with fresh vegetables at low temperatures by the lactic acid fermented pickles of going with rice or bread, pickles have bright pure, the tender and crisp fragrance of acid, salubrious good to eat characteristic.The pickles that traditional handicraft is made are to utilize the natural conditions fermentation, fermentation period is long, quality is also unstable, owing to be subjected to the restriction of natural conditions, often can only make summer and autumn, simultaneously in process, also need to add 6～8% in addition more salt carry out anticorrosion guaranteeing the quality, the pickles of domestic production now all be through the heat kill bacterium again adding preservative agent prolong shelf life.But after 70-80 ℃ of sterilization of pickles process, a large amount of lactic acid bacterias are killed, the sex change of some nutriments such as protein, enzyme, and vitamin C loss abundant in the pickles is very big, and the fragility of product descends, the local flavor variation; And chemical preservative itself has side effect to human body, and is the use of limiting the quantity of.Studies show that pasteurization (70～80 ℃, 10min) after, the color and luster of pickles, fragrance, quality all are subjected to influence in various degree, VC with a toll of 47.5～52.1%, lactic acid bacteria is killed fully.
Number of patent application is that 94111749.9 Chinese invention patents disclose a kind of technology of utilizing purebred lactic acid bacteria to produce pickles, be could be ripe about 15 days in the normal temperature infusion, and add salt up to 13.5-15.0%, this technology growth cycle is long and contain high-caliber salt, along with people's living standard improves constantly, also more and more high to the food quality requirement, the pickles of low salinization more help people's health, so the less salt pickles have become the developing direction of domestic and international fermented vegetable.
The probio that the present invention uses has shown that Lactobacillus Casei subsp.Rhamnosus culture supernatant has very high inhibitory action to staphylococcus aureus, bacillus subtilis, salmonella in " South China Science ﹠ Engineering University's journal " (natural science edition) the 5th phase of 2006 the 34th volumes the 76th page disclosed to 80 pages " stability of potential probio Lactobacillus rhamnosus in soybean cheese ".Organic acid, antibacterial material that probio utilizes the nutrient content in vegetables fermentation to produce help the anticorrosion of less salt pickles and guarantee the quality.
Summary of the invention
The objective of the invention is in order to solve the deficiency that above-mentioned prior art exists, a kind of instant pickles of live probiotics and preparation method thereof that contain are provided.
Purpose of the present invention is achieved through the following technical solutions.
A kind of instant preparation method who contains live probiotics comprises the steps and process conditions:
The first step is got the raw materials ready: select fresh, ripe appropriateness, do not have moth, do not have rot, the thick solid leaf mustard of meat or root-mustard;
Second step cleaned: remove Lao Ye, mashed leaf, topping etc., and with every leaf clear water wash clean;
The 3rd step drained: the moisture on surface is dried;
The 4th goes on foot cutting and blanching: dish is cut into also uses the scalding below the long 5cm;
The 5th step inoculation: insert the green vegetables that drain away the water and weigh 3～7% probiotic's culture liquid B, add sterile distilled water extremely from the about 2～5cm of altar mouth place;
The sealing of the 6th step: inject aqua sterilisa in altar, water is sealed the altar lid, and the oxygen in the secluding air enters, temperature automatically controlled 28～30 ℃ of anaerobic fermentation 60～72h of fermenting cellar;
The 7th step pack: the dish that cuts is packed in the polyethylene plastic bag into heat sealing.
Described probio is Lactobacillus casei rhamnose subspecies (Lactobacillus Casei subsp.Rhamnosus 6013, preserve (Chaoyang District, Beijing City) by Chinese industrial microorganism fungus kind preservation administrative center), at nutrient solution A (peptone 10g, beef extract 10g, dusty yeast 5g, glucose 20g, Tween-80 1mL, K
2HPO
42g, NaAc 2g, Triammonium citrate 2g, MgSO
4.7H
2O 0.2g, MnSO
4.4H
2O0.05g, distilled water 1000mL, after mixing, adjusting pH is 5.4-6.0,0.1MPa sterilization 20min), cultivate 24h at 37 ℃, get 1mL bacterium liquid and be diluted to 10-5,10-6 with aseptic distilled water and be coated on the solid medium A flat board, at 37 ℃ of cultivation 24h, picking list bacterium colony is on inclined-plane solid medium A, cultivate 24h 37 ℃ of anaerobism, become the inclined-plane lawn, it is standby to place 3-4 ℃ of preservation.
By the instant pickles that contain live probiotics of method for preparing, through vacuum-packed, to preserve at normal temperatures 6 months, pickles contain Lactobacillus Casei subsp.Rhamnosus viable count and reach 10
5～10
6Cfu/g.
The present invention compares with existing technology, has following advantage and beneficial effect:
1. instant pickles that contain live probiotics, convenient, healthy, nutrition;
2. contain probio alive, Lactobacillus Casei subsp.Rhamnosus 6013 viable counts reach 10
5～10
6Cfu/g;
3. salt content is 1.5%～2.0%, belongs to the fermented vegetables products of less salt;
4. the present invention is clear and definite with probio, and its quality and concentration can artificially be controlled, and pickle flavor is good, and production technology is simple, can realize suitability for industrialized production, guarantees the uniformity of every batch of product quality.
The specific embodiment
For better understanding the present invention, below in conjunction with embodiment the present invention is done detailed description further, but the scope of protection of present invention is not limited to the scope that embodiment represents.
Embodiment 1
The first step is selected materials: select fresh, ripe appropriateness, do not have moth, do not have rot, the thick solid leaf mustard of meat and root-mustard;
Second step cleaned: remove Lao Ye, mashed leaf, topping etc., and with every leaf clear water wash clean;
The 3rd step drained: the moisture on surface is dried;
The 4th goes on foot cutting and blanching: dish is cut into also uses the scalding below the long 5cm;
The 5th step inoculation: insert the green vegetables that drain away the water and weigh 6% probiotic's culture liquid B, add sterile distilled water extremely from the about 2cm of altar mouth place.
Probiotic's culture liquid B preparation:
Peptone 10g, beef extract 10g, dusty yeast 5g, glucose 20g, Tween-80 1mL, K
2HPO
42g, NaAc 2g, Triammonium citrate 2g, MgSO
4.7H
2O 0.2g, MnSO
4.4H
2O 0.05g, distilled water 1000mL, after mixing, adjusting pH is 5.4-6.0,0.1MPa sterilization 20min becomes nutrient solution A, the inclined-plane lawn is inoculated among the nutrient solution A, at 28 ℃ of static cultivation 24h, probiotic's culture liquid B.
The 6th step sealing: inject heavy aqua sterilisas such as the green vegetables that drain away the water in the altar, water is sealed altar and is covered, and the oxygen in the secluding air enters, and avoids aerobic respiration to influence the fermentation of pickles, the temperature automatically controlled 28 ℃ of anaerobic fermentation 72h of fermenting cellar;
The 7th step pack: the dish that cuts is packed in the polyethylene plastic bag, and every packed dish 150 restrains, and vacuumizes heat sealing.
Embodiment 2
The first step is selected materials: select fresh, ripe appropriateness, do not have moth, do not have rot, the thick solid leaf mustard of meat and root-mustard.
Second step cleaned: remove Lao Ye, mashed leaf, topping etc., and with every leaf clear water wash clean.
The 3rd step drained: the moisture on surface is dried.
The 4th step cutting and blanching: be cut into dish below the long 5cm and use the scalding.
The 5th step inoculation: insert the green vegetables that drain away the water and weigh 5% probiotic's culture liquid B, add sterile distilled water extremely from the about 2cm of altar mouth place.
Probiotic's culture liquid B preparation:
Peptone 10g, beef extract 10g, dusty yeast 5g, glucose 20g, Tween-80 1mL, K
2HPO
42g, NaAc 2g, Triammonium citrate 2g, MgSO
4.7H
2O 0.2g, MnSO
4.4H
2O 0.05g, distilled water 1000mL, after mixing, regulating pH is 6.0,0.1MPa sterilization 20min becomes nutrient solution A, the inclined-plane lawn is inoculated among the nutrient solution A, at 28 ℃ of static cultivation 24h, probiotic's culture liquid B.
The 6th step sealing: inject heavy aqua sterilisas such as the green vegetables that drain away the water in the altar, water is sealed altar and is covered, and the oxygen in the secluding air enters, and avoids aerobic respiration to influence the fermentation of pickles, the temperature automatically controlled 30 ℃ of anaerobic fermentation 60h of fermenting cellar.
The 7th step pack: the dish that cuts is packed in the polyethylene plastic bag, and every packed dish 150 restrains, and vacuumizes heat sealing.
Embodiment 3
The first step is selected materials: select fresh, ripe appropriateness, do not have moth, do not have rot, the thick solid leaf mustard of meat and root-mustard.
Second step cleaned: remove Lao Ye, mashed leaf, topping etc., and with every leaf clear water wash clean.
The 3rd step drained: the moisture on surface is dried.
The 4th step cutting and blanching: be cut into dish below the long 5cm and use the scalding.
The 5th step inoculation: insert the green vegetables that drain away the water and weigh 5% probiotic's culture liquid B, add sterile distilled water extremely from the about 2cm of altar mouth place.
Probiotic's culture liquid B preparation:
Peptone 10g, beef extract 10g, dusty yeast 5g, glucose 20g, Tween-80 1mL, K
2HPO
42g, NaAc 2g, Triammonium citrate 2g, MgSO
4.7H
2O 0.2g, MnSO
4.4H
2O 0.05g, distilled water 1000mL, after mixing, adjusting pH is 5.4-6.0,0.1MPa sterilization 20min becomes nutrient solution A, the inclined-plane lawn is inoculated among the nutrient solution A, at 28 ℃ of static cultivation 24h, probiotic's culture liquid B.
The 6th step sealing: inject heavy aqua sterilisas such as the green vegetables that drain away the water in the altar, water is sealed altar and is covered, and the oxygen in the secluding air enters, and avoids aerobic respiration to influence the fermentation of pickles, the temperature automatically controlled 30 ℃ of anaerobic fermentation 60h of fermenting cellar.
The 7th step pack: the dish that cuts is packed in the polyethylene plastic bag, and every packed dish 500 restrains, and vacuumizes heat sealing.
Embodiment 4
The first step is selected materials: select fresh, ripe appropriateness, do not have moth, do not have rot, the thick solid leaf mustard of meat and root-mustard.
Second step cleaned: remove Lao Ye, mashed leaf, topping etc., and with every leaf clear water wash clean.
The 3rd step drained: the moisture on surface is dried.
The 4th step cutting and blanching: be cut into dish below the long 5cm and use the scalding.
The 5th step inoculation: insert the green vegetables that drain away the water and weigh 5% probiotic's culture liquid B, add sterile distilled water extremely from the about 2cm of altar mouth place.
Probiotic's culture liquid B preparation:
Yeast extract 10g, peptone 10g, glucose 15g, distilled water 1000mL, after mixing, regulating pH is 6.0,0.1MPa sterilization 20min becomes nutrient solution A, the inclined-plane lawn is inoculated among the nutrient solution A, at 28 ℃ of static cultivation 24h, probiotic's culture liquid B.
The 6th step sealing: inject heavy aqua sterilisas such as the green vegetables that drain away the water in the altar, water is sealed altar and is covered, and the oxygen in the secluding air enters, and avoids aerobic respiration to influence the fermentation of pickles, the temperature automatically controlled 30 ℃ of anaerobic fermentation 60h of fermenting cellar.
The 7th step pack: the dish that cuts is packed in the polyethylene plastic bag, and every packed dish 500 restrains, and vacuumizes heat sealing.
Embodiment 5
The first step is selected materials: select fresh, ripe appropriateness, do not have moth, do not have rot, the thick solid leaf mustard of meat and root-mustard.
Second step cleaned: remove Lao Ye, mashed leaf, topping etc., and with every leaf clear water wash clean.
The 3rd step drained: the moisture on surface is dried.
The 4th step cutting and blanching: be cut into dish below the long 5cm and use the scalding.
The 5th step inoculation: insert the green vegetables that drain away the water and weigh 5% probiotic's culture liquid B, add sterile distilled water extremely from the about 2cm of altar mouth place.
Probiotic's culture liquid B preparation:
Fresh mustard 900mL, K
2HPO
42g, distilled water 100mL, after mixing, regulating pH is 6.0,0.1MPa sterilization 20min becomes nutrient solution A, the inclined-plane lawn is inoculated among the nutrient solution A, at 28 ℃ of static cultivation 24h, probiotic's culture liquid B.
The 6th step sealing: inject heavy aqua sterilisas such as the green vegetables that drain away the water in the altar, water is sealed altar and is covered, and the oxygen in the secluding air enters, and avoids aerobic respiration to influence the fermentation of pickles, the temperature automatically controlled 30 ℃ of anaerobic fermentation 60h of fermenting cellar.
The 7th step pack: the dish that cuts is packed in the polyethylene plastic bag, and every packed dish 150 restrains, and vacuumizes heat sealing.
Embodiment 6
The first step is selected materials: select fresh, ripe appropriateness, do not have moth, do not have rot, the thick solid leaf mustard of meat and root-mustard.
Second step cleaned: remove Lao Ye, mashed leaf, topping etc., and with every leaf clear water wash clean.
The 3rd step drained: the moisture on surface is dried.
The 4th step cutting and blanching: be cut into dish below the long 5cm and use the scalding.
The 5th step inoculation: weigh the probiotic's culture liquid B of 5% ratio in the green vegetables that drain away the water, to from the about 2cm of altar mouth place.
Probiotic's culture liquid B preparation:
Broth bouillon 13g, melezitose 5g, distilled water 1000mL, regulating pH is 6.0,0.1MPa sterilization 20min becomes nutrient solution A, the inclined-plane lawn is inoculated among the nutrient solution A, at 28 ℃ of static cultivation 24h, probiotic's culture liquid B.
The 6th step sealing: inject heavy aqua sterilisas such as the green vegetables that drain away the water in the altar, water is sealed altar and is covered, and the oxygen in the secluding air enters, and avoids aerobic respiration to influence the fermentation of pickles, the temperature automatically controlled 30 ℃ of anaerobic fermentation 60h of fermenting cellar.
The 7th step pack: the dish that cuts is packed in the polyethylene plastic bag, and every packed dish 150 restrains, and vacuumizes heat sealing.
Claims (2)
1, a kind of instant preparation method who contains the live probiotics pickles is characterized in that comprising the steps and process conditions:
The first step is got the raw materials ready: select fresh, ripe appropriateness, do not have moth, do not have rot, the thick solid leaf mustard of meat or root-mustard;
Second step cleaned: remove Lao Ye, mashed leaf, topping etc., and with every leaf clear water wash clean;
The 3rd step drained: the moisture on surface is dried;
The 4th goes on foot cutting and blanching: dish is cut into also uses the scalding below the long 5cm;
The 5th step inoculation: insert the green vegetables that drain away the water and weigh 3～7% probiotic's culture liquid B, add sterile distilled water extremely from the about 2～5cm of altar mouth place;
The sealing of the 6th step: inject aqua sterilisa in altar, water is sealed the altar lid, and the oxygen in the secluding air enters, temperature automatically controlled 28～30 ℃ of anaerobic fermentation 60～72h of fermenting cellar;
The 7th step pack: the dish that cuts is packed in the polyethylene plastic bag into heat sealing;
The inclined-plane lawn is inoculated among the nutrient solution A, at 28 ℃ of static cultivation 24h, probiotic's culture liquid B;
Described nutrient solution A adds peptone 10g, beef extract 10g, dusty yeast 5g, glucose 20g, Tween-80 1mL, K in the 1000mL distilled water
2HPO
42g, NaAc 2g, Triammonium citrate 2g, MgSO
4.7H
2O0.2g and MnSO
4.4H
2O 0.05g, after mixing, adjusting pH is 5.4-6.0, the 0.1MPa 20min that sterilizes.
2, the instant pickles that contain live probiotics that prepare by the described method of claim 1, it is characterized in that: through vacuum-packed, preserved at normal temperatures 6 months, pickles contain Lactobacillus casei rhamnose subspecies (Lactobacillus Casei subsp.Rhamnosus 6013) viable count and reach 10
5～10
6Cfu/g.
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| CN100589710C true CN100589710C (en) | 2010-02-17 |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012905A (en) * | 2013-06-07 | 2014-09-03 | 广西科学院 | Production method for rapidly pickling sour water arum petioles by low salt in vacuum |
| CN103330174A (en) * | 2013-07-16 | 2013-10-02 | 洪满 | Cooking method of spicy leaf mustard |
| CN103519315B (en) * | 2013-10-23 | 2015-05-20 | 西华大学 | Vegetable fermentation liquid and preparation method and application thereof |
| CN104621512A (en) * | 2013-11-12 | 2015-05-20 | 卢仁华 | Production method for fermented spicy vegetables |
| CN104305060A (en) * | 2014-11-22 | 2015-01-28 | 毛华养 | Special salted leaf mustard preparing method |
| CN104770696B (en) * | 2015-04-22 | 2017-12-12 | 四川东坡中国泡菜产业技术研究院 | A kind of blue or green leaf mustard fast fermentation method |
| CN105077113A (en) * | 2015-08-12 | 2015-11-25 | 华南理工大学 | Pickle containing mixed lactic acid bacteria and making method thereof |
| CN107232558A (en) * | 2017-07-25 | 2017-10-10 | 山东博华高效生态农业科技有限公司 | A kind of instant dish solid preparation method of ferment |
| CN111631393B (en) * | 2020-06-03 | 2023-06-23 | 福建省微生物研究所 | Probiotic fermented product containing turnip and application thereof |
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2006
- 2006-11-30 CN CN200610123898A patent/CN100589710C/en not_active Expired - Fee Related
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