CN102429190B - 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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- CN102429190B CN102429190B CN2011103278458A CN201110327845A CN102429190B CN 102429190 B CN102429190 B CN 102429190B CN 2011103278458 A CN2011103278458 A CN 2011103278458A CN 201110327845 A CN201110327845 A CN 201110327845A CN 102429190 B CN102429190 B CN 102429190B
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 67
- 238000000034 method Methods 0.000 title claims abstract description 42
- 150000002826 nitrites Chemical class 0.000 title claims description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 32
- 230000004151 fermentation Effects 0.000 claims abstract description 32
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 235000013311 vegetables Nutrition 0.000 claims abstract description 32
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 27
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 27
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 27
- 238000002360 preparation method Methods 0.000 claims abstract description 15
- 241000894006 Bacteria Species 0.000 claims abstract description 13
- 229920002907 Guar gum Polymers 0.000 claims abstract description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 13
- 239000000665 guar gum Substances 0.000 claims abstract description 13
- 229960002154 guar gum Drugs 0.000 claims abstract description 13
- 235000010417 guar gum Nutrition 0.000 claims abstract description 13
- 229920000926 Galactomannan Polymers 0.000 claims abstract description 8
- -1 galactomannan oligosaccharides Chemical class 0.000 claims abstract description 8
- 238000006116 polymerization reaction Methods 0.000 claims abstract description 7
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims description 29
- 238000004659 sterilization and disinfection Methods 0.000 claims description 29
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 20
- 108090000790 Enzymes Proteins 0.000 claims description 13
- 102000004190 Enzymes Human genes 0.000 claims description 13
- 230000009467 reduction Effects 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000006243 chemical reaction Methods 0.000 claims description 11
- 239000012530 fluid Substances 0.000 claims description 10
- 235000015097 nutrients Nutrition 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 9
- 230000002255 enzymatic effect Effects 0.000 claims description 6
- 229920001817 Agar Polymers 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 239000001888 Peptone Substances 0.000 claims description 5
- 108010080698 Peptones Proteins 0.000 claims description 5
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 235000015278 beef Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- YXVFQADLFFNVDS-UHFFFAOYSA-N diammonium citrate Chemical compound [NH4+].[NH4+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O YXVFQADLFFNVDS-UHFFFAOYSA-N 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 235000019319 peptone Nutrition 0.000 claims description 5
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 5
- 229920000053 polysorbate 80 Polymers 0.000 claims description 5
- 235000017281 sodium acetate Nutrition 0.000 claims description 5
- 239000001632 sodium acetate Substances 0.000 claims description 5
- 239000012138 yeast extract Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 31
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 239000002253 acid Substances 0.000 abstract description 2
- 229920001542 oligosaccharide Polymers 0.000 abstract 4
- 150000002482 oligosaccharides Chemical class 0.000 abstract 2
- 241000196324 Embryophyta Species 0.000 abstract 1
- 241000186660 Lactobacillus Species 0.000 abstract 1
- 108010055059 beta-Mannosidase Proteins 0.000 abstract 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 229940039696 lactobacillus Drugs 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 230000007774 longterm Effects 0.000 description 4
- 244000303965 Cyamopsis psoralioides Species 0.000 description 3
- 241000607479 Yersinia pestis Species 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- LECSHJWIACEDPZ-UHFFFAOYSA-N ethane-1,2-diamine naphthalene hydrochloride Chemical compound C(CN)N.C1=CC=CC2=CC=CC=C12.Cl LECSHJWIACEDPZ-UHFFFAOYSA-N 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000009825 accumulation Methods 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 150000004008 N-nitroso compounds Chemical class 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 108090000913 Nitrate Reductases Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- 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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- Storage Of Fruits Or Vegetables (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种降低酱菜中亚硝酸盐含量的方法与应用。该方法首先以瓜尔胶为原料，采用β-甘露聚糖酶酶法制备半乳甘露低聚糖，得到瓜尔胶酶解率为12％～24％，产物平均聚合度为4～6的GMOS溶液；然后将蔬菜原料切块、清洗、消毒、沥干后加入灭菌食盐水和前述GMOS溶液，再接种植物乳杆菌菌体，发酵，得到降低了亚硝酸含量的酱菜。本发明通过添加低聚糖，使植物乳杆菌快速发酵产酸，减少杂菌总数，缩短发酵周期，降解亚硝酸盐，提高酱菜制品的安全性。与传统酱菜发酵相比，在酱菜中加入半乳甘露低聚糖不仅保持了产品传统的优良风味，而且缩短了发酵周期24h以上、降低成品的亚硝酸盐含量可达23％，效果明显。该方法可广泛应用于制备酱菜。
The invention discloses a method and application for reducing nitrite content in pickles. The method first uses guar gum as a raw material, adopts β-mannanase enzyme method to prepare galactomannan oligosaccharides, and obtains a galactomannan oligosaccharide with a guar gum enzymatic hydrolysis rate of 12% to 24% and an average polymerization degree of the product of 4 to 6. GMOS solution; then cut the vegetable raw materials into pieces, wash, disinfect, drain, add sterilized saline and the aforementioned GMOS solution, inoculate Lactobacillus plantarum cells, and ferment to obtain pickles with reduced nitrous acid content. By adding oligosaccharides, the invention quickly ferments plant lactobacillus to produce acid, reduces the total number of miscellaneous bacteria, shortens the fermentation period, degrades nitrite, and improves the safety of pickle products. Compared with traditional pickle fermentation, the addition of galactomannose oligosaccharides to pickles not only maintains the traditional excellent flavor of the product, but also shortens the fermentation cycle by more than 24 hours, and reduces the nitrite content of the finished product by up to 23%. The effect is obvious. The method can be widely used in the preparation of pickles.
Description
Technical field
The present invention be more particularly directed to a kind of method and application that reduces content of nitrites in 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 large.Pickles form easily during the fermentation nitrite and surpass national standard.Nitrate in the vegetables is under the nitrate reductase effect of vegetables itself and miscellaneous bacteria generation, can be converted into nitrite, nitrite generates N-nitroso compound 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 the nitrite that produces in the pickles and the possibility that exceeds standard are the latencies that threatens traditional food safety.The 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 antioxidants and can reduce content of nitrite, still affected 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 a kind of method of effective reduction content of nitrites in pickles with not enough.
Another object of the present invention is to provide the application of described reduction content of nitrites in pickles method.
Purpose of the present invention is achieved through the following technical solutions: a kind of method that reduces content of nitrites in pickles comprises following steps:
(1) GMOS (Galacto-Mannan-Oligosaccharides, hereinafter to be referred as GMOS) preparation of solution: take guar gum as raw material, adopt the 'beta '-mannase enzyme process to prepare the galactomannan compound sugar, 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 GMOS solution that rear adding 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;
The condition of the cultivation 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 vegetables piece after cleaning is dipped to miscellaneous bacteria 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 the method for above-mentioned reduction content of nitrites in pickles in pickles.
The present invention has following advantage and effect with respect to prior art:
(1) the present invention makes the Lactobacillus plantarum Rapid Fermentation produce acid by preparing and adding a kind of compound sugar, reduces the miscellaneous bacteria sum, shortening fermentation period, fast degradation nitrite, the security that improves pickle product.The tradition pickles are at first just as a kind of method that stores vegetables, 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.Compare with traditional pickles fermentation, adding galactomannan compound sugar (GMOS) in pickles can not only the original traditional properties of complete maintenance product, and shortened fermentation period 24h content of nitrite above, that reduce finished product and can reach 23%, successful.
(2) simple, the fermented product quality of low, the technique of method cost provided by the present invention and security are good, implement to the sustainable development of pickles industry and improve security that as dropping into positive effect is arranged.
Description of drawings
Fig. 1 is the process chart of embodiment 1 preparation pickles.
The specific embodiment
The present invention is described in further detail below in conjunction with example, but embodiments of the present invention are not limited to this.
Embodiment 1
The preparation pickles, technique as shown in Figure 1:
(1) preparation of GMOS solution: take guar gum as raw material, adopt the 'beta '-mannase enzyme process to prepare galactomannan compound sugar (GMOS).Reaction condition is: guar concentrations is mass percent 0.5%, and the beta-mannase enzyme dosage is 15IU/g, pH6.0, temperature 45 C, 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 first the MRS fluid nutrient medium, 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.Lactobacillus plantarum (CICC20764, Guangzhou Nongguan Biotech Co., Ltd.) is inoculated in the MRS fluid nutrient medium, cultivated 24 hours for 37 ℃, the concentration of viable bacteria is 10
8Cfu/mL; The centrifugal 10min of 3000rpm obtains the Lactobacillus plantarum thalline.
(3) fermentation of pickles: choosing without the vegetables that go rotten, hinder without disease and pest, machinery-free is raw material, and stripping and slicing is cleaned; The raw material that segments is soaked 20min in 10ppm (mass concentration) hypochlorous acid, make miscellaneous bacteria content be lower than 10
3Cfu/mL.Drain and be placed in the altar, adding is through (121 ℃ of sterilizations, 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, in 30 ℃ incubator, cultivated 8 days, obtain pickles; The consumption of sterilization saline solution is for needing submergence to cross vegetable raw-material; 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 by hydrochloric acid-naphthalene-ethylenediamine method during fermentation ends, repeated experiments result confirms, uses the content of nitrite of the content of nitrite contrast group of GMOS to reduce by 23.13%.
The tradition pickles are at first just as a kind of method that stores vegetables, 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, compare 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 (reach 3.3～3.5 with the pH value during pickles fermentation and represent the fermentation ends judgement), the security that has improved pickle product.
Embodiment 2
The preparation pickles, as shown in Figure 1:
(1) preparation of GMOS solution: take guar gum as raw material, adopt the 'beta '-mannase enzyme process to prepare galactomannan compound sugar (GMOS).Reaction condition is: guar concentrations is mass percent 0.5%, and the beta-mannase enzyme dosage is 15IU/g, pH6.0, temperature 45 C, 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 first the MRS fluid nutrient medium, 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; Lactobacillus plantarum (CICC20764, Guangzhou Nongguan Biotech Co., Ltd.) is inoculated in the fluid nutrient medium, cultivated 24 hours for 37 ℃, the concentration of viable bacteria is 10
8Cfu/mL; The centrifugal 10min of 3000rpm obtains the Lactobacillus plantarum thalline.
(3) fermentation of pickles: choosing without the vegetables that go rotten, hinder without disease and pest, machinery-free is raw material, and stripping and slicing is cleaned; The raw material that segments is soaked 20min in 10ppm (mass concentration) hypochlorous acid, make miscellaneous bacteria content be lower than 10
3Cfu/mL.Drain and be placed in the altar, adding is through (121 ℃ of sterilizations, 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 for needing submergence to cross vegetable raw-material; 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.
By hydrochloric acid-naphthalene-ethylenediamine method results of regular determination content of nitrite, repeated experiments result confirms during fermentation ends, use the content of nitrite of content of nitrite contrast group of GMOS low 8.51%.
The tradition pickles are at first just as a kind of method that stores vegetables, 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, compare 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 (reach 3.3～3.5 with the pH value during pickles fermentation and represent the fermentation ends judgement), the security that has improved pickle product.
Embodiment 3
The preparation pickles, as shown in Figure 1:
(1) preparation of GMOS solution: take guar gum as raw material, adopt the 'beta '-mannase enzyme process to prepare galactomannan compound sugar (GMOS).Reaction condition is: guar concentrations is 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 first the MRS fluid nutrient medium, 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.Lactobacillus plantarum (CICC20764, Guangzhou Nongguan Biotech Co., Ltd.) is inoculated in the MRS fluid nutrient medium, cultivated 24 hours for 37 ℃, the concentration of viable bacteria is 10
8Cfu/mL; The centrifugal 10min of 3000rpm obtains the Lactobacillus plantarum thalline.
(3) fermentation of pickles: choosing without the vegetables that go rotten, hinder without disease and pest, machinery-free is raw material, and stripping and slicing is cleaned; The raw material that segments is soaked 10min in 15ppm (mass concentration) hypochlorous acid, make miscellaneous bacteria content be lower than 10
3Cfu/mL.Drain and be placed in the altar, adding is through (121 ℃ of sterilizations, 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 for needing submergence to cross vegetable raw-material; 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.
By hydrochloric acid-naphthalene-ethylenediamine method results of regular determination content of nitrite, repeated experiments result confirms during fermentation ends, use the content of nitrite of content of nitrite contrast group of GMOS low 19.2%.
The tradition pickles are at first just as a kind of method that stores vegetables, 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, compare 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 (reach 3.3～3.5 with the pH value during pickles fermentation and represent the fermentation ends judgement), the security that has improved pickle product.
Above-described embodiment is the better embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under Spirit Essence 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 nitrites in pickles is characterized in that comprising following steps:
(1) preparation of GMOS solution: take guar gum as raw material, adopt the 'beta '-mannase enzyme process to prepare the galactomannan compound sugar, 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 GMOS solution that rear adding 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 submergence to cross vegetable raw-material; The consumption of GMOS solution is equivalent to 0.1～1% of vegetable raw-material quality.
2. the method for reduction content of nitrites in pickles according to claim 1, it is characterized in that: the condition of the sterilization described in the step (1) is boiling water bath 20～40min.
3. the method for reduction content of nitrites in 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 reduction content of nitrites in pickles according to claim 1 is characterized in that: the condition of the cultivation 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 reduction content of nitrites in pickles according to claim 1, it is characterized in that: the centrifugal condition described in the step (2) is the centrifugal 10～30min of 3000～5000rpm.
6. the method for reduction content of nitrites in 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 vegetables piece after will cleaning is dipped to miscellaneous bacteria content in mass concentration is the hypochlorous acid of 10～15ppm
3Cfu/mL.
7. the method for reduction content of nitrites in pickles according to claim 1, it 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 reduction content of nitrites in 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 reduction content of nitrites in pickles according to claim 1, it 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 each described reduction content of nitrites in pickles of claim 1～9.
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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 |
| 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 |
| CN115736216A (en) * | 2022-12-23 | 2023-03-07 | 苏州市平望调料酱品有限公司 | Low-nitrite rapid fermentation process for pickles |
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| 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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