CN102429190A - Method for reducing content of nitrites in pickles and application - Google Patents
Method for reducing content of nitrites in pickles and application Download PDFInfo
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- CN102429190A CN102429190A CN2011103278458A CN201110327845A CN102429190A CN 102429190 A CN102429190 A CN 102429190A CN 2011103278458 A CN2011103278458 A CN 2011103278458A CN 201110327845 A CN201110327845 A CN 201110327845A CN 102429190 A CN102429190 A CN 102429190A
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Abstract
The invention discloses a method for reducing the content of nitrites in pickles and application. The method comprises the following steps of: preparing galacto-mannan-oligosaccharides (GMOS) solution from guar gum serving as a raw material by a beta-mannase enzyme process, wherein the enzymolysis rate of the guar gum is between 12 and 24 percent, and the average degree of polymerization of the product is between 4 and 6; and cutting vegetable raw materials into blocks, cleaning, disinfecting, draining, adding sterilized saline solution and the GMOS solution, inoculating lactobacillus plantarum thalli, and fermenting to obtain the pickles of which the content of the nitrites is reduced. In the method, oligosaccharides are added, so that lactobacillus plantarum is fermented quickly to produce acid, the total number of mixed bacteria is reduced, the fermentation period is shortened, the nitrites are degraded, and the safety of the pickles is improved. Compared with the conventional pickle fermentation, the method has the advantage that: the GMOS is added into the pickles, so that the conventional excellent flavor of the product is kept, the fermentation period is shortened by over 24 hours, the content of the nitrites in the finished product is 23 percent, and an effect is obvious. The method can be widely applied to the preparation of the pickles.
Description
Technical field
The present invention be more particularly directed to a kind of method and application that reduces content of nitrite in the pickles, belong to field of vegetable deep-processing.
Background technology
Pickles are a kind of traditional fermented food, have good color, shape and nutrition, liked by the consumer, and consumption is general, and the sales volume radix is big.Pickles form nitrite during the fermentation easily and surpass national standard.Nitrate in the vegetables is under the nitrate reductase effect of vegetables itself and assorted bacterium generation; Can be converted into nitrite; Nitrite generates N-nitrosylation thing with the protein catabolite under suitable condition, and this compound is verified to have carcinogenesis to animal.When the nitrite total amount of human body absorption reaches 0.3～0.5g, can cause poisoning, when reaching 3g, can cause death.The GB/T5009.33 regulation, the residual quantity of nitrite must not surpass 20mg/kg in pickles.So nitrite that produces in the pickles and the possibility that exceeds standard are the latencies that threatens traditional food safety.People such as Duan Hanying are in nitrite accumulation problem (the nitrite accumulation Study on Problems of pickles of pickles; Food research and development 2001,22 (6)) points out high salinity in, high fermentation temperature; Add some anti-oxidants and can reduce content of nitrite, still influenced the quality of pickles.The technical method that the present invention relates to is simple, when can keep original flavor, effectively reduce content of nitrite and shortened fermentation period, but the method for reduction content of nitrite also has further improved possibility.
Summary of the invention
The shortcoming that primary and foremost purpose of the present invention is to overcome prior art provides the method for content of nitrite in a kind of effective reduction pickles with not enough.
Another object of the present invention is to provide the application of content of nitrite method in the said reduction pickles.
The object of the invention is realized through following technical proposals: a kind of method that reduces content of nitrite in the pickles comprises following steps:
(1) GMOS (Galacto-Mannan-Oligosaccharides; Hereinafter to be referred as GMOS) preparation of solution: with the guar gum is raw material, adopts the 'beta '-mannase enzyme process to prepare the galactomannan compound sugar, and reaction condition is: the final concentration mass percent 0.1%～0.5% of guar gum; 'beta '-mannase enzyme process consumption is 10～15IU/g; PH 5.5～6.0,40～45 ℃ of temperature, reaction 6～10h; With this understanding, the guar gum enzymatic hydrolyzation is 12%～24%, and the product average degree of polymerization is 4～6, gets GMOS solution behind the sterilization enzyme inactivation;
(2) preparation of Lactobacillus plantarum thalline: with Lactobacillus plantarum be inoculated in through the sterilization the MRS fluid nutrient medium in cultivate, centrifugal, obtain the Lactobacillus plantarum thalline;
Consisting of of MRS fluid nutrient medium: peptone 10g, beef extract 10g, yeast extract 5g, K
2HPO
42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 1ml, MgSO
47H
2O 0.58g, MnSO
44H
2O 0.15g, agar 12g, adjust pH 6.2～6.4, distilled water is settled to 1000ml;
(3) fermentation of pickles: with vegetable raw-material stripping and slicing, cleaning, sterilize, drain the back and add the GMOS solution that sterilization saline solution and step (1) prepare, the Lactobacillus plantarum thalline that inoculation step (2) obtains, fermentation, the pickles of the nitrous acid content that has been reduced; The consumption of sterilization saline solution is for needing the submergence vegetable raw-material; The consumption of GMOS solution is equivalent to 0.1～1% of vegetable raw-material quality;
Step is preferably in (1): the final concentration mass percent 0.1%～0.5% of guar gum, and 'beta '-mannase enzyme process consumption is 10～13IU/g, pH 5.5～6.0,44～45 ℃ of temperature, reaction 6～8h; With this understanding, the guar gum enzymatic hydrolyzation is 20%～24%, and the product average degree of polymerization is 5～6, gets GMOS solution behind the sterilization enzyme inactivation;
The condition of the sterilization described in the step (1) is preferably boiling water bath 20～40min;
The condition of the sterilization described in the step (2) is preferably 121 ℃ of sterilization 15～20min;
Culture condition described in the step (2) is preferably 37 ℃ and cultivates 18～24h, and the concentration of viable bacteria is 10
8More than the cfu/mL;
Centrifugal condition described in the step (2) is preferably the centrifugal 10～30min of 3000～5000rpm;
The step of the sterilization described in the step (3) is preferably and the vegetable bits after cleaning is dipped to assorted bacterial content is lower than 10 in concentration is the hypochlorous acid of 10～15ppm (mass concentration)
3Cfu/mL;
The concentration of the sterilization saline solution described in the step (3) is preferably mass percent 1～5%;
The condition of the sterilization described in the step (3) is preferably 115～121 ℃ of sterilization 10～20min;
The consumption of the Lactobacillus plantarum thalline described in the step (3) is preferably and is equivalent to 1～10% of vegetable raw-material quality; More preferably be equivalent to 1～5% of vegetable raw-material quality;
The condition of the fermentation described in the step (3) is preferably 25～30 ℃, cultivates 1～8 day; More preferably 25～30 ℃, cultivated 6～8 days; Ferment and reach 3.3～3.5 to the pH value and finish fermentation;
The consumption of the GMOS solution described in the step (3) is preferably and is equivalent to 0.1～0.8% of vegetable raw-material quality;
The application of method in pickles of content of nitrite in the above-mentioned reduction pickles.
The present invention has following advantage and effect with respect to prior art:
(1) the present invention is through preparing and adding a kind of compound sugar, and it is sour that the Lactobacillus plantarum rapid fermentation is produced, and it is total to reduce assorted bacterium, shortens fermentation period, quick degrading nitrite, the security that improves pickle product.The tradition pickles are at first just as a kind of storage method for vegetable, afterwards through long-term improvement, develop into present wide in variety, the significant all kinds of pickle products of characteristic.Both delicate fragrance was delicious for it, and was being rich in nutrition, economical and practical, is loved by the people.With the fermentation of traditional pickles comparatively speaking, in pickles, adding galactomannan compound sugar (GMOS) can not only the original traditional properties of complete maintenance product, and has shortened fermentation period 24h content of nitrite above, that reduce finished product and can reach 23%, effect is obvious.
(2) simple, fermented product quality of low, the technology of method cost provided by the present invention and security are good, as drop into implement to the sustainable development of pickles industry with improve security positive effect arranged.
Description of drawings
Fig. 1 is the process chart of embodiment 1 preparation pickles.
The specific embodiment
Below in conjunction with instance the present invention is described in further detail, but embodiment of the present invention is not limited thereto.
Embodiment 1
The preparation pickles, technology is as shown in Figure 1:
(1) preparation of GMOS solution: with the guar gum is raw material, adopts the 'beta '-mannase enzyme process to prepare galactomannan compound sugar (GMOS).Reaction condition is: guar concentrations is a mass percent 0.5%, and the beta-mannase enzyme dosage is 15IU/g, pH6.0,45 ℃ of temperature, reaction 8h.With this understanding, enzymatic hydrolyzation is 23.7%, and the compound sugar average degree of polymerization is 5.47.With enzymolysis product boiling water bath 30min, obtain GMOS solution.
(2) preparation of Lactobacillus plantarum thalline: prepare the MRS fluid nutrient medium earlier, prescription: peptone 10g, beef extract 10g, yeast extract 5g, K
2HPO
42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 1ml, MgSO
47H
2O 0.58g, MnSO
44H
2O 0.15g, agar 12g, adjust pH 6.4, distilled water is settled to 1000ml, 121 ℃ of autoclaving 20min.(CICC20764, Guangzhou Nongguan Biotech Co., Ltd.) is inoculated in the MRS fluid nutrient medium with Lactobacillus plantarum, cultivates 24 hours for 37 ℃, and the concentration of viable bacteria is 10
8Cfu/mL; The centrifugal 10min of 3000rpm obtains the Lactobacillus plantarum thalline.
(3) fermentation of pickles: choose do not have to go rotten, no disease and pest, not have the vegetables that machinery hinders be raw material, stripping and slicing, cleaning; The raw material that segments is soaked 20min in 10ppm (mass concentration) hypochlorous acid, make assorted bacterial content be lower than 10
3Cfu/mL.Drain and be placed in the altar, add through sterilization (121 ℃, 20min), concentration is the saline solution of mass percent 3% and the GMOS solution that step (1) prepares; The Lactobacillus plantarum thalline that inoculation step (2) obtains; Clear water envelope altar was cultivated 8 days in 30 ℃ incubator, obtained pickles; The consumption of sterilization saline solution is crossed vegetable raw-material for needing submergence; The consumption of GMOS solution is equivalent to 0.5% of vegetable raw-material quality; The consumption of Lactobacillus plantarum thalline is to be equivalent to 5% of vegetable raw-material quality.
Control group is set, only is not use GMOS with the difference of experimental group.
Detect content of nitrite through hydrochloric acid-naphthalene-ethylenediamine method during fermentation ends, repeated experiments result confirms that the content of nitrite of use GMOS has reduced by 23.13% than the content of nitrite of control group.
The tradition pickles are at first just as a kind of storage method for vegetable, afterwards through long-term improvement, develop into present wide in variety, the significant all kinds of pickle products of characteristic.Its delicate fragrance is delicious; Being rich in nutrition, but content of nitrite exceeds standard easily, compares with it; In pickles, add GMOS and not only kept original local flavor; And its content of nitrite is significantly reduced, shortened fermentation period 24h (on behalf of fermentation ends, reach 3.3～3.5 with the pH value during pickles fermentation judge), the security that has improved pickle product.
Embodiment 2
The preparation pickles, as shown in Figure 1:
(1) preparation of GMOS solution: with the guar gum is raw material, adopts the 'beta '-mannase enzyme process to prepare galactomannan compound sugar (GMOS).Reaction condition is: guar concentrations is a mass percent 0.5%, and the beta-mannase enzyme dosage is 15IU/g, pH6.0,45 ℃ of temperature, reaction 8h.With this understanding, enzymatic hydrolyzation is 23.7%, and the compound sugar average degree of polymerization is 5.47.Product boiling water bath 30min with behind the enzymolysis obtains GMOS solution.
(2) preparation of Lactobacillus plantarum thalline: prepare the MRS fluid nutrient medium earlier, prescription: peptone 10g, beef extract 10g, yeast extract 5g, K
2HPO
42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 1ml, MgSO
47H
2O 0.58g, MnSO
44H
2O 0.15g, agar 12g, adjust pH 6.4, distilled water is settled to 1000ml, 121 ℃ of autoclaving 20min; (CICC20764, Guangzhou Nongguan Biotech Co., Ltd.) is inoculated in the fluid nutrient medium with Lactobacillus plantarum, cultivates 24 hours for 37 ℃, and the concentration of viable bacteria is 10
8Cfu/mL; The centrifugal 10min of 3000rpm obtains the Lactobacillus plantarum thalline.
(3) fermentation of pickles: choose do not have to go rotten, no disease and pest, not have the vegetables that machinery hinders be raw material, stripping and slicing, cleaning; The raw material that segments is soaked 20min in 10ppm (mass concentration) hypochlorous acid, make assorted bacterial content be lower than 10
3Cfu/mL.Drain and be placed in the altar, add through sterilization (121 ℃, 20min), concentration is the saline solution of mass percent 1% and the GMOS solution that step (1) prepares; The Lactobacillus plantarum thalline that inoculation step (2) obtains,, seal altar with clear water; In 25 ℃ incubator, cultivated 8 days, obtain pickles; The consumption of sterilization saline solution is crossed vegetable raw-material for needing submergence; The consumption of GMOS solution is equivalent to 0.1% of vegetable raw-material quality; The consumption of Lactobacillus plantarum thalline is to be equivalent to 3% of vegetable raw-material quality.
Control group is set, only is not use GMOS with the difference of experimental group.
Through hydrochloric acid-naphthalene-ethylenediamine method results of regular determination content of nitrite, repeated experiments result confirms during fermentation ends, the content of nitrite that uses GMOS than the content of nitrite of control group low 8.51%.
The tradition pickles are at first just as a kind of storage method for vegetable, afterwards through long-term improvement, develop into present wide in variety, the significant all kinds of pickle products of characteristic.Its delicate fragrance is delicious; Being rich in nutrition, but content of nitrite exceeds standard easily, compares with it; In pickles, add GMOS and not only kept original local flavor; And its content of nitrite is significantly reduced, shortened fermentation period 24h (on behalf of fermentation ends, reach 3.3～3.5 with the pH value during pickles fermentation judge), the security that has improved pickle product.
Embodiment 3
The preparation pickles, as shown in Figure 1:
(1) preparation of GMOS solution: with the guar gum is raw material, adopts the 'beta '-mannase enzyme process to prepare galactomannan compound sugar (GMOS).Reaction condition is: guar concentrations is a mass percent 0.1%, and the beta-mannase enzyme dosage is 13IU/g, pH5.8,44 ℃ of temperature, reaction 6h.With this understanding, enzymatic hydrolyzation is 19.5%, and the compound sugar average degree of polymerization is 5.1.Product boiling water bath 20min with behind the enzymolysis obtains GMOS solution.
(2) preparation of Lactobacillus plantarum thalline: prepare the MRS fluid nutrient medium earlier, prescription: peptone 10g, beef extract 10g, yeast extract 5g, K
2HPO
42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 1ml, MgSO
47H
2O 0.58g, MnSO
44H
2O 0.15g, agar 12g, adjust pH 6.4, distilled water is settled to 1000ml, 121 ℃ of autoclaving 20min.(CICC20764, Guangzhou Nongguan Biotech Co., Ltd.) is inoculated in the MRS fluid nutrient medium with Lactobacillus plantarum, cultivates 24 hours for 37 ℃, and the concentration of viable bacteria is 10
8Cfu/mL; The centrifugal 10min of 3000rpm obtains the Lactobacillus plantarum thalline.
(3) fermentation of pickles: choose do not have to go rotten, no disease and pest, not have the vegetables that machinery hinders be raw material, stripping and slicing, cleaning; The raw material that segments is soaked 10min in 15ppm (mass concentration) hypochlorous acid, make assorted bacterial content be lower than 10
3Cfu/mL.Drain and be placed in the altar, add through sterilization (121 ℃, 20min), concentration is the saline solution of mass percent 5% and the GMOS solution that step (1) prepares; The Lactobacillus plantarum thalline that inoculation step (2) obtains; Seal altar with clear water, in 29 ℃ incubator, cultivated 6 days, obtain pickles; The consumption of sterilization saline solution is crossed vegetable raw-material for needing submergence; The consumption of GMOS solution is equivalent to 0.8% of vegetable raw-material quality; The consumption of Lactobacillus plantarum thalline is to be equivalent to 1% of vegetable raw-material quality.
Control group is set, only is not use GMOS with the difference of experimental group.
Through hydrochloric acid-naphthalene-ethylenediamine method results of regular determination content of nitrite, repeated experiments result confirms during fermentation ends, the content of nitrite that uses GMOS than the content of nitrite of control group low 19.2%.
The tradition pickles are at first just as a kind of storage method for vegetable, afterwards through long-term improvement, develop into present wide in variety, the significant all kinds of pickle products of characteristic.Its delicate fragrance is delicious; Being rich in nutrition, but content of nitrite exceeds standard easily, compares with it; In pickles, add GMOS and not only kept original local flavor; And its content of nitrite is significantly reduced, shortened fermentation period 24h (on behalf of fermentation ends, reach 3.3～3.5 with the pH value during pickles fermentation judge), the security that has improved pickle product.
The foregoing description is a preferred implementation of the present invention; But embodiment of the present invention is not restricted to the described embodiments; Other any do not deviate from change, the modification done under spirit of the present invention and the principle, substitutes, combination, simplify; All should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (10)
1. method that reduces content of nitrite in the pickles is characterized in that comprising following steps:
(1) preparation of GMOS solution: with the guar gum is raw material, adopts the 'beta '-mannase enzyme process to prepare the galactomannan compound sugar, and reaction condition is: the final concentration mass percent 0.1%～0.5% of guar gum; 'beta '-mannase enzyme process consumption is 10～15IU/g, and pH 5.5～6.0,40～45 ℃ of temperature; Reaction 6～10h; Sterilization, obtaining the guar gum enzymatic hydrolyzation is 12%～24%, the product average degree of polymerization is 4～6 GMOS solution;
(2) preparation of Lactobacillus plantarum thalline: with Lactobacillus plantarum be inoculated in through the sterilization the MRS fluid nutrient medium in cultivate, centrifugal, obtain the Lactobacillus plantarum thalline;
Consisting of of MRS fluid nutrient medium: peptone 10g, beef extract 10g, yeast extract 5g, K
2HPO
42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween-80 1ml, MgSO
47H
2O 0.58g, MnSO
44H
2O 0.15g, agar 12g, adjust pH 6.2～6.4, distilled water is settled to 1000ml;
(3) fermentation of pickles: with vegetable raw-material stripping and slicing, cleaning, sterilize, drain the back and add the GMOS solution that sterilization saline solution and step (1) prepare, the Lactobacillus plantarum thalline that inoculation step (2) obtains, fermentation, the pickles of the nitrous acid content that has been reduced; The consumption of sterilization saline solution is crossed vegetable raw-material for needing submergence; The consumption of GMOS solution is equivalent to 0.1～1% of vegetable raw-material quality.
2. the method for content of nitrite in the reduction pickles according to claim 1 is characterized in that: the condition of the sterilization described in the step (1) is boiling water bath 20～40min.
3. the method for content of nitrite in the reduction pickles according to claim 1 is characterized in that: the condition of the sterilization described in the step (2) is 121 ℃ of sterilization 15～20min.
4. the method for content of nitrite in the reduction pickles according to claim 1 is characterized in that: the culture condition described in the step (2) is 37 ℃ cultivated 18～24 hours, and the concentration of viable bacteria is 10
8More than the cfu/mL.
5. the method for content of nitrite in the reduction pickles according to claim 1 is characterized in that: the centrifugal condition described in the step (2) is the centrifugal 10～30min of 3000～5000rpm.
6. the method for content of nitrite in the reduction pickles according to claim 1 is characterized in that: the step of the sterilization described in the step (3) is lower than 10 for the vegetable bits after will cleaning is dipped to the bacterial content of mixing in mass concentration is the hypochlorous acid of 10～15ppm
3Cfu/mL.
7. the method for content of nitrite in the reduction pickles according to claim 1 is characterized in that: the concentration of the sterilization saline solution described in the step (3) is mass percent 1～5%.
8. the method for content of nitrite in the reduction pickles according to claim 1 is characterized in that: the condition of the sterilization described in the step (3) is 115～121 ℃ of sterilization 10～20min.
9. the method for content of nitrite in the reduction pickles according to claim 1 is characterized in that: the consumption of the Lactobacillus plantarum thalline described in the step (3) is to be equivalent to 1～10% of vegetable raw-material quality;
The condition of the fermentation described in the step (3) is 25～30 ℃, cultivates 1～8 day.
10. the application of method in pickles of content of nitrite in each described reduction pickles of claim 1～9.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103349188A (en) * | 2013-07-25 | 2013-10-16 | 南京财经大学 | Method for reducing nitrite content of pickled vegetables through inoculating mixed culture |
| CN104522595A (en) * | 2015-01-26 | 2015-04-22 | 西华大学 | Method for fermenting pickled vegetables by cholesterol-reducing lactobacillus plantarum fungus preparation |
| CN105410793A (en) * | 2015-11-18 | 2016-03-23 | 湖南尔康制药股份有限公司 | New technology of pickling potherb mustard |
| CN105441349A (en) * | 2014-09-18 | 2016-03-30 | 天津天绿健科技有限公司 | Novel plant lactobacillus and application thereof |
| CN106901284A (en) * | 2017-01-03 | 2017-06-30 | 广西陆川县润润养殖有限公司 | A kind of solarization cucumber rind method for salting for reducing content of nitrite |
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| CN101497868A (en) * | 2009-02-26 | 2009-08-05 | 上海应用技术学院 | Improved MRS fluid nutrient medium and use method thereof for screening lactobacillus |
| CN102018154A (en) * | 2010-10-26 | 2011-04-20 | 浙江大学 | Method for inoculating lactobacillus to rapidly reduce nitrite content in pickles |
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| CN101497868A (en) * | 2009-02-26 | 2009-08-05 | 上海应用技术学院 | Improved MRS fluid nutrient medium and use method thereof for screening lactobacillus |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349188A (en) * | 2013-07-25 | 2013-10-16 | 南京财经大学 | Method for reducing nitrite content of pickled vegetables through inoculating mixed culture |
| CN105441349A (en) * | 2014-09-18 | 2016-03-30 | 天津天绿健科技有限公司 | Novel plant lactobacillus and application thereof |
| CN105441349B (en) * | 2014-09-18 | 2019-03-05 | 天津天绿健科技有限公司 | One plant of novel plant lactobacillus and its application |
| CN104522595A (en) * | 2015-01-26 | 2015-04-22 | 西华大学 | Method for fermenting pickled vegetables by cholesterol-reducing lactobacillus plantarum fungus preparation |
| CN105410793A (en) * | 2015-11-18 | 2016-03-23 | 湖南尔康制药股份有限公司 | New technology of pickling potherb mustard |
| CN106901284A (en) * | 2017-01-03 | 2017-06-30 | 广西陆川县润润养殖有限公司 | A kind of solarization cucumber rind method for salting for reducing content of nitrite |
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| CN102429190B (en) | 2013-03-13 |
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