CN101773234B - 苦苣菜发酵制备方法 - Google Patents
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Abstract
本发明公开了一种苦苦菜发酵制备方法，本发明属于蔬菜深加工领域，特别涉及利用乳酸菌粉生产发酵苦苦菜的方法。本发明解决了苦苦菜快速发酵生产的技术问题。本发明主要步骤有：（1）加菌混合：将苦苦菜清洗切分后放入容器中，添加苦苦菜重量0.04-0.3%的乳酸菌剂、1-3%的食盐、1-2%的食糖和水，密封容器；（2）发酵：控制温度在20～36℃进行30～50小时的发酵，（3）加菌调味包装然后进行冷柜直接销售或采取巴氏杀菌后销售。本发明适用于不同规模的苦苦菜发酵生产，可以明显缩短生产时间，产品营养丰富、口味纯正。
Description
技术领域
本发明属于蔬菜深加工领域，特别蔬菜发酵加工领域。
背景技术
苦苦菜，学名苦苣菜，菊科苦苣菜属，中药学上叫它败酱草。是一年生或两年生的草本植物，株最高可达20-50厘米，每棵开花6-8朵，瓣呈黄色，叶、茎断裂时立刻涌出苦味的白浆液。苦苦菜性味苦辛寒凉，所以具有清热利肺，活血去淤、消炎止痛、解毒排脓的功能。中医学上称，它能医治阑尾炎、痢疾、肠胃、肝炎、眼结膜炎、产后淤血腹痛、痛肿疗疮、肺炎、跌打损伤和急性扁桃体炎等疾病，食疗可解热、健胃、造血、消炎等功效。
我国民间，自古就有食用苦苦菜的习俗，《诗经》中有云：“谁谓荼苦，其甘如荠。”其中的“荼”就是指苦苦菜。明代还将其列为救荒食品，那时的食法是：采苗叶炸熟，用水浸去苦味，淘洗净，油盐调食”。现代医学研究表明，其根部含挥发油、多种皂甙、糖类、鞣质、碳水化合物、微量生物碱、白花败酱甙、毛罗尼甙及番木鳖甙等物质，因而其不失为现代社会的一种健康食品。主要做法包括：蒸、炒、凉拌和腌制成泡菜几种。因泡菜的加工工艺独特，且保存时间较长，故不失为食用苦苦菜的最佳方法之一。
发明内容
本发明解决的技术问题是提供一种发酵苦苦菜产品制备方法。
本发明发酵产品苦苦菜产品以苦苦菜为原料，采用如下方法制备：（1）加菌混合：将苦苦菜清洗切分后放入容器中，添加苦苦菜重量0.04-0.3%的乳酸菌剂、1-3%的食盐、1-2%的食糖和水，密封容器；（2）发酵：控制温度在20～36℃进行30～50小时的发酵，（3）加菌调味包装：将步骤（2）中蔬菜去水后添加肠膜明串珠菌、酵母菌和调料入包装袋并封口，控制温度18-25℃ 维持3-6小时后调整温度为8-16℃保持5-20小时，然后进行冷柜直接销售或采取巴氏杀菌后销售。
所述步骤（1）中食糖为葡萄糖、蔗糖或乳糖。
所述步骤（1）中乳酸菌为保加利亚乳杆菌、双歧杆菌或植物乳杆菌中至少一种。
所述步骤（1）中可以加入苦苦菜重量0.5～1.0%的花椒、0.1～1.0%的八角、0.05～0.5%的山奈、0.1～0.5%的排草的混合料包。
所述步骤（2）中控制温度在25～31℃，优选26℃，28℃。
所述步骤（3）中肠膜明串珠菌添加量为乳酸菌重量的2-10%，酵母菌添加量为乳酸菌重量的1-3%。
所述步骤（3）中控制温度20-25℃ 维持3-6小时后调整温度为10-13℃保持6-15小时；优选控制温度20℃ 维持4小时后调整温度为12℃保持12小时。
所述步骤（3）中调料为苦苦菜重量0.5～2%的大蒜、0.05～0.2%的辣椒粉、0.1～1%的鲜姜、0.05～0.1%的味素或其他调味料的粉碎混合液。
本发明中乳酸菌剂可以选择各种乳酸菌粉，包括法国罗迪亚等公司的乳酸菌粉。
本发明中苦苦菜原料可在春夏秋三季在野外采集或人工培育，并可与其它常见食用蔬菜混合。
有益效果：
本发明中在前发酵阶段，添加食盐使苦苦菜中的水分渗出，乳酸菌迅速生长繁殖，密闭发酵容器中的乳酸菌进行繁殖代谢产生产生以乳酸为主的代谢产物，经过发酵后，由于乳酸的迅速形成，酸度增加，在加入酵母菌和肠膜明串珠菌后采取浅底后高的温度控制方法使苦苦菜中留存的乳酸菌和酵母菌及肠膜明串珠菌协同生长，在有限氧气的条件下和低温条件下产生良好的口味。
本发明以乳酸菌发酵为主，在包装阶段添加酵母菌、肠膜明串珠菌和调料，一方面使苦苦菜产品具有良好的风味，易于保存和食用，产品中富含益生菌和多种营养成分；另一方面也采用后期冷处理方式保存可以节省后续的工艺操作，节省生产环节时间，同时产品口味通过后期发酵处理后口味宜人。
本发明中采用
采用本发明方法可以快速将苦苦菜制备成为发酵产品，本发明方法较天然发酵和混合菌种发酵生产相比，生产工艺大大简化，产品质量好，风味佳，安全性高，加快了生产速度，生产工艺有较大的应用优势。
具体实施方式：
下面的实施例可以使本领域技术人员更全面地理解本发明，但不以任何方式限制本发明。
实施例1
100公斤苦苦菜经拣选洗涤后切条后分装放入泡菜坛容器中，加入1公斤食盐、蔗糖1.5公斤、300克乳酸菌粉，随后将容器密封。控制温度在26℃进行40小时的发酵，（3）加菌调味包装：将步骤（2）中苦苦菜去水后添加乳酸菌重量的3%的肠膜明串珠菌粉，乳酸菌重量2%的酵母菌，并将调料也加入包装袋并封口，控制温度20℃ 维持4小时后调整温度为12℃保持12小时，然后进行冷柜直接销售或采取巴氏杀菌后销售。
乳酸菌粉为保加利亚乳杆菌菌粉，菌粉为中国工业微生物菌种保藏中心采用冷冻干燥技术生产，酵母为天津科技大学的方润牌活性生香酵母粉。肠膜明串珠菌为中国工业微生物菌种保藏中心的CICC 22528。保加利亚乳杆菌为中国工业微生物菌种保藏中心的CICC 6032。
实施例2 基本方法同例1
100公斤苦苦菜经拣选洗涤后切条后分装放入泡菜坛容器中，加入2公斤食盐、蔗糖1公斤、花椒0.5公斤，八角0.2公斤、山奈0.2公斤、排草0.5公斤、100克乳酸菌粉，随后将容器密封。控制温度在30℃进行38小时的发酵，（3）加菌调味包装：将步骤（2）中苦苦菜去水后添加乳酸菌重量的2%的肠膜明串珠菌粉，乳酸菌重量1%的酵母菌，并将调料也加入包装袋并封口，控制温度23℃ 维持4小时后调整温度为9℃保持16小时，然后进行冷柜直接销售或采取巴氏杀菌后销售。
乳酸菌粉为保加利亚乳杆菌和双歧杆菌菌粉，两者比例为1：1，菌粉均为为中国工业微生物菌种保藏中心采用冷冻干燥技术生产，酵母为天津科技大学的方润牌活性生香酵母粉。肠膜明串珠菌为中国工业微生物菌种保藏中心的CICC 22528。保加利亚乳杆菌为中国工业微生物菌种保藏中心的CICC 6032。双歧杆菌为中国工业微生物菌种保藏中心的CICC 21717。
实施例3 基本同例1
100公斤苦苦菜经拣选洗涤后切条后分装放入泡菜坛容器中，加入2公斤食盐、蔗糖1公斤、花椒0.5公斤，八角0.2公斤、山奈0.2公斤、排草0.5公斤、50克乳酸菌粉，随后将容器密封。控制温度在30℃进行38小时的发酵，（3）加菌调味包装：将步骤（2）中苦苦菜去水后添加乳酸菌重量的2%的肠膜明串珠菌粉，乳酸菌重量1%的酵母菌，并将调料也加入包装袋并封口，控制温度23℃ 维持4小时后调整温度为9℃保持16小时，然后进行冷柜直接销售或采取巴氏杀菌后销售。乳酸菌粉为植物乳杆菌菌粉，植物乳杆菌中国工业微生物菌种保藏中心的CICC20263.
Claims (7)
1.一种苦苣菜发酵制备方法，包括如下步骤：（1）加菌混合：将苦苣菜清洗切分后放入容器中，添加苦苣菜重量0.04-0.3%的乳酸菌剂、1-3%的食盐、1-2%的食糖和水，密封容器；（2）发酵：控制温度在20～36℃进行30～50小时的发酵，（3）加菌调味包装：将步骤（2）中蔬菜去水后添加肠膜明串珠菌、酵母菌和调料入包装袋并封口，控制温度18-25℃维持3-6小时后调整温度为8-16℃保持5-20小时，然后进行冷柜直接销售或采取巴氏杀菌后销售。
2.根据权利要求1所述苦苣菜发酵制备方法，其特征在于所述步骤（1）中乳酸菌为保加利亚乳杆菌、双歧杆菌或植物乳杆菌中至少一种。
3.根据权利要求1所述苦苣菜发酵制备方法，其特征在于所述步骤（1）中加入苦苣菜重量0.5～1.0%的花椒、0.1～1.0%的八角、0.05～0.5%的山奈、0.1～0.5%的排草的混合料包。
4.根据权利要求1所述苦苣菜发酵制备方法，其特征在于所述步骤（2）中控制温度在25～31℃。
5.根据权利要求1所述苦苣菜发酵制备方法，其特征在于所述步骤（3）中肠膜明串珠菌添加量为乳酸菌重量的2-10%，酵母菌添加量为乳酸菌重量的1-3%。
6.根据权利要求1所述苦苣菜发酵制备方法，其特征在于所述步骤（3）中控制温度20-25℃维持3-6小时后调整温度为10-13℃保持6-15小时。
7.根据权利要求1或6所述苦苣菜发酵制备方法，其特征在于所述步骤（3）中控制温度20℃维持4小时后调整温度为12℃保持12小时。
8．根据权利要求1或4所述苦苣菜发酵制备方法，其特征在于所述步骤（2）中控制温度在26℃或28℃。
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