CN102626211B - Preparation method of pickled zanthoxylum micranthum - Google Patents
Preparation method of pickled zanthoxylum micranthum Download PDFInfo
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Abstract
The invention discloses a preparation method of pickled zanthoxylum micranthum and belongs to the field of food processing methods. The preparation method comprises the following steps of: adding 1.5-2.5% of glucose as carbon source and 0.1-0.2% of lactobacillus powder according to the weight of zanthoxylum micranthum, and fermenting for 3-5 days under the conditions of a saline solution with the concentration of 6%-8% and the temperature of 25-35 DEG C. The invention is a pickled zanthoxylum micranthum preparation method which has advantages of fast fermentation speed, stable quality, excellent taste and long shelf life of the product and is suitable for large-scale industrial application.
Description
Technical field
The invention belongs to food processing method field, relate in particular to a kind of method for salting.
Background technology
Tree green pepper, is along with importing into from India of Tibetan Buddhist introduced at first, and through this locality special geographical position and the long-term selection and breeding of climatic environment a kind of original herbaceos perennial out.This kind is transplanted with seed seedling-raising the first year, yields positive results then.Under the geography and weather conditions of Rong Teshu, can survive the winter by open country, through the winter, extremely after this can not there is again sprouting annual spring and yield positive results, the life-span of tree capsicum can reach decades, plant Gao Keda number meter, branch ability is strong, drought tolerance, resistance against diseases are strong.Blade lanceolar, the short dihedral of fruit, top is point slightly, carpopodium upwards, ripe before bottle green, smooth surface, single fruit weight 2-3 gram, ripe after fruit golden yellow or red vivid, pulp is thin, pungent is dense.The first year, fruit grown was larger, and later fruit reduces year by year, and pungent increases year by year, and its trunk lignifying forms little tree, therefore claim tree green pepper.Carrotene, thiamine, riboflavin, vitamin E, calcium, phosphorus, iron, zinc etc. are rich in to human body benefit materials in Derong County " tree green pepper ", more contain the selenium that common capsicum does not contain, and calcium content are 20 times of common capsicum.It is nutritious, and color and luster has green, golden yellow, red tree green pepper by maturity period, kind difference, and strong because of tree green pepper pungent, more common capsicum variety does not injure one's stomach after having food, and has Appetizing spleen-tonifying, orectic effect, has the peppery local flavor of distinctive perfume (or spice) and well-known.
The preparation technology of pickles, what mostly adopt now is the aging process production pickles of Chen Paocaishui, this fermentation process cost is low, simple to operate, and better flavor.But the fermentation period of traditional fabrication kimchi products is long, and production efficiency is low, easily pollution microbes, due to long-time soaking fermentation, has destroyed the fibre structure of vegetables, and vegetables deliquescing is clamminess, and affects mouthfeel, and process is difficult to control.Similarly, capsicum processing also still follows conventional machining process substantially, and the salt content of fermented capsicum exceedes 10%, and product protect crisp, protect the aspects such as look and also have larger technical barrier.The production of China's fermented capsicum product, adopts traditional spontaneous fermentation more, is mainly to have utilized natural lactic acid bacteria to ferment, and produces lactic acid, then is aided with less salt and preserves product, and promote its local flavor.Its processing technology is simple; fermenting speed is slow; the formation of quality is subject to the impact of natural conditions very large; usually because the variation of natural conditions causes product quality to change; make the quality of product be difficult to the level that reaches consistent; be not easy to carry out process management and quality control, be unfavorable for pickles standardization, large-scale production.
In addition, because tree green pepper is a kind of plant that is different from common capsicum, although for common capsicum, there have been some method for salting, for this different plant, in view of its unique character, there is no effectively reliably and can overcome the preparation method of existing conventional capsicum brewing method defect at present.In view of to setting the significant of green pepper product development, be now badly in need of a kind of bubble tree green pepper preparation method invention of initiative.
Summary of the invention
The technical problem to be solved in the present invention is: the defect existing for prior art, proposes that a kind of fermenting speed is fast, stay in grade, taste be superior, can be applicable to the bubble tree green pepper preparation method of large-scale industrial application.
The object of the invention realizes by following technical proposals: a kind of bubble tree green pepper preparation method, by the quality of tree green pepper, add 1.5%-2.5% glucose and be carbon source and 0.1%-0.2% lactic acid bacteria powder (being that glucose addition is that 1.5%-2.5% and the lactic acid bacteria powder of tree green pepper quality is the 0.1%-0.2% of tree green pepper quality), under the temperature conditions of the saline solution concentration of mass percent concentration 6%-8% and 25-35 ℃, ferment, fermentation time 3-5 days.
As optimal way, by the quality of tree green pepper, adding 2% glucose is carbon source and 0.15% lactic acid bacteria powder, under the temperature conditions of the saline solution concentration of mass percent concentration 6% and 25-30 ℃, ferment, and fermentation time 4 days.
As optimal way, also add aroma-producing yeast microbial inoculum to carry out combined ferment.As optimal way, by the quality of tree green pepper, described aroma-producing yeast microbial inoculum addition be 0.005%(be aroma-producing yeast microbial inoculum addition be tree green pepper quality 0.005%).
As optimal way, by the gross mass of tree green pepper and water, before fermentation, also having added color stabilizer sodium isoascorbate salt 0.025%-0.05%(is that color stabilizer sodium isoascorbate salt addition is the 0.025%-0.05% of the gross mass of tree green pepper and water).As optimal way, sodium isoascorbate salt addition is 0.05%.
As optimal way, by the gross mass of tree green pepper and water, when fermentation, also added crispness retaining agent calcium lactate 0.05%-0.075%.As optimal way, calcium lactate addition is 0.05%.
As optimal way, by the gross mass of tree green pepper and water, the antistaling agent lacticin 0.15-0.2g/Kg(also having added after fermentation is addition is that every 1Kg tree green pepper and water add 0.15-0.2g antistaling agent lacticin).As optimal way, lacticin addition is 0.2g/Kg.
Beneficial effect of the present invention: adopt fermentation process of the present invention, bubble tree green pepper produces acid and reaches 0.63%, and fermentation time only needs 4 days, and content of nitrite is all lower than 5.9mg/Kg, and the shelf-life can reach 8 months.The present invention is that a kind of fermenting speed is fast, stay in grade, taste are superior, and long shelf-life can be applicable to the bubble tree green pepper preparation method of large-scale industrial application.
Accompanying drawing explanation
When Fig. 1 is lactobacillus-fermented, glucose addition affects schematic diagram;
When Fig. 2 is lactobacillus-fermented, agent of lactic acid bacteria addition affects schematic diagram;
When Fig. 3 is lactobacillus-fermented, salt addition affects schematic diagram;
When Fig. 4 is lactobacillus-fermented, fermentation temperature affects schematic diagram;
The affect schematic diagram of fermentation temperature on acidity when Fig. 5 is lactic acid bacteria and aroma-producing yeast bacterium combined ferment;
The affect schematic diagram of fermentation temperature on pH value when Fig. 6 is lactic acid bacteria and aroma-producing yeast bacterium combined ferment;
The affect schematic diagram of fermentation temperature on content of nitrite when Fig. 7 is lactic acid bacteria and aroma-producing yeast bacterium combined ferment;
The affect schematic diagram of fermentation temperature on amino-acid nitrogen content when Fig. 8 is lactic acid bacteria and aroma-producing yeast bacterium combined ferment.
The specific embodiment
Following non-limiting examples is used for illustrating the present invention
In pickles preparation, topmost several large control points are exactly salinity, fermentation temperature and time, and pH value:
1, salt: salt can make vegetables tasty extremely ripe, also can remove moisture unnecessary in vegetables simultaneously, salt also plays certain bactericidal action in pickles bubble stain process.Pickle fermentation is mainly that the lactic acid bacteria steeping in liquid by bubble completes lactic fermentation, and the activity of lactic acid bacteria is subject to the impact of salinity.
2, fermentation temperature and the time: the local flavor of pickles is lactic acid bacteria pickle flavor that fermentation forms through certain hour under certain temperature conditions, and the temperature and time of determining pickle fermentation is the key influence factor that determines pickles quality.
3, pH value: in pickles bubble stain process, reduce pH value and can suppress the breeding of its microbial growth, mainly because under H+ effect, the protein colloid isoelectric point of microbial cell changes and causes its character of protein coagulating to change completely, and eubolism is destroyed, and microorganism is poisoned, in pH value lower than 4.5 o'clock, have inhibitory action in various degree, wherein mould is antiacid, and other harmful microbe capacity antacids are all not so good as lactic acid bacteria and saccharomycete; Moreover the lactobacillus-fermented of pickles in brew process produces lactic acid, can reduce the pH value of environment, suppresses the growth and breeding of putrefactive microorganisms, lactic acid bacteria is subject to pH variable effect remarkable.
the impact of the different batching of fermentation tree green pepper parameter:
the required carbon source of 1.1 agent of lactic acid bacteria fermentation tree green pepper:
1.1.1 carbon source is selected kind impact:
In pickle jar, add the each 50Kg of tree green pepper raw material processing, add 6% salt, mix thoroughly, directly throw in agent of lactic acid bacteria 0.1 %, add respectively glucose, sucrose, dosage is 2 %, adds a cover, and 30 ℃ of fermentations after water seal, add the selection test of carbon source kind.After 24 h, start sampling, measure zymotic fluid total acid content, with acid production speed, product acid amount, determine best carbon source kind.
Table 2-1 carbon source kind selection result table
From table 2-1, the impact of glucose is the most remarkable, and acid production speed is faster than sucrose, during fermentation 5d, produces acid amount and reaches 0.492%, is 2.5 times of control group of not sugaring, is 1.16 times of sucrose group, and therefore selecting glucose is the carbon source of agent of lactic acid bacteria fermentation tree green pepper.
the impact of carbon source addition:
In agent of lactic acid bacteria fermentation tree green pepper technology, best organic carbon source---glucose dosage is respectively 1.0 %, 1.5 %, 2.0 %, 2.5 %, 3%, and the inoculum concentration of function microbial inoculum is 0.1 %, and the impact of carbon source addition the results are shown in Figure 1.
As seen from Figure 1, the overall trend fermenting the same period is the increase along with glucose addition, and producing acid amount also increases.During fermentation 5d, addition 1.0 % of glucose, producing acid amount is 0.369%; When addition is 1.5 %, producing acid amount is 0.492%; As addition 2.0 % of glucose, producing acid amount is 0.584%; As addition 2.5 % of glucose, producing acid amount is 0.615%; As addition 3.0 % of glucose, producing acid amount is 0.632%, and along with glucose addition is on the increase, acidity growing amplitude reduces gradually, and thus, selected glucose addition 2% is for optimizing the result of selecting.
the impact of agent of lactic acid bacteria addition:
Glucose take 2% is respectively 0.05 %, 0.1 %, 0.15 %, 0.2 % and 0.25 % as primary carbon source, bacterium powder dosage, and fermentation pickled vegetable adds the impact of lactic acid bacteria dosage and the results are shown in Figure 2.
As shown in Figure 2, within the equal period of fermentation, producing acid amount increases with the increase of bacterium powder amount, and addition 0.05 %, 0.1 %, 0.15 % are in the overall process of fermentation, and the larger product acid of inoculum concentration is higher.When bacteria powder amount exceedes 0.15%, what in whole fermentation period, acid increased is not obvious.Thus, the addition of agent of lactic acid bacteria is that 0.15 % is suitable, and during 4d, producing and producing acid when acid amount is 0.63%, 5d is 0.75%.
the impact of agent of lactic acid bacteria fermentation pickled vegetable salinity:
Respectively with 6%, 8% brine strength, the addition 3% of glucose, under the condition of 0.2%, 30 ℃ of the inoculum concentration of agent of lactic acid bacteria, carries out determining of salt addition to bubble tree green pepper.Its total acidity situation of change is during the fermentation shown in Fig. 3.6% brine concentration is more conducive to the product acid of bubble tree green pepper as seen from Figure 3, and 6% brine concentration fermentation bubble tree green pepper is better than 8% brine concentration.
the impact of agent of lactic acid bacteria fermentation tree green pepper fermentation condition:
2.1 agent of lactic acid bacteria fermentation tree green pepper fermentation temperature impacts:
According to the growth characteristics of agent of lactic acid bacteria, choose 20 ℃, 25 ℃, 30 ℃, 35 ℃, 40 ℃ 5 gradients for fermenting, the results are shown in Figure 4.
As shown in Figure 4,30 ℃ of fermentation and acids are the most suitable, produce acid amount maximum under identical fermentation time condition, while reaching 0.63%, 5d during 4d, reach 0.75%; 25 ℃ are produced acid in fermentation during to 5d and reach 0.63%, than the time lengthening of 30 ℃ of fermentations 1d, effect is only second to 30 ℃ of fermentation condition effects; 35 ℃ are produced acid and measure relatively less better; 20 ℃, 40 ℃ acid production speeds are obviously slow.So choose 30 ℃ of optimal temperatures for fermentation, 25 ℃ are only taken second place.
the research of agent of lactic acid bacteria fermentation tree green pepper fermentation time
Determine the fermentation ends time, by fermented product is judged to marking, thereby select.Panelist 10 people, fragrance, brittleness, color and luster, flavour, five compositions of acceptance level, individual event best result is 2 points, makes even and divides equally, and the results are shown in Table 2-2.
Table 2-2 agent of lactic acid bacteria fermentation tree green pepper sensory evaluation scores table
Shown in table 2-2, during 4d, be best result, 5d takes second place.Fermentation time is longer, and product acid is more, so that tart flavour is best is 5d; Best aspect fragrance and flavour be 4d, that is to say that fermentation is produced and fragrantly at 4d, reaching maximum, do not take off, but also can improve on flavour.Whole sweat is growth curve relation, and through rising, balance, decline process, 4d reaches balance period, but decline stage reduction of speed is very fast, so the control of fermentation termination is also vital.In sum, when the best is thrown bacterium powder amount 0.15 %, the time of agent of lactic acid bacteria fermentation tree green pepper is 4d, and should strictly control.
agent of lactic acid bacteria and aroma-producing yeast bacterium fermentation pickled vegetable
In order further to improve agent of lactic acid bacteria fermentation pickled vegetable flavour, in brew process, add a certain amount of aroma-producing yeast microbial inoculum.
Table 2-3 agent of lactic acid bacteria and aroma-producing yeast microbial inoculum pickles sensory evaluation scores table
Agent of lactic acid bacteria and aroma-producing yeast bacteria fermentation tree green pepper, have denseer lactic acid fermented bubble tree green pepper fragrance, and tart flavour is pure, and flavour is good, preferably fragility.
agent of lactic acid bacteria and the impact of aroma-producing yeast bacteria fermentation tree green pepper:
As shown in Fig. 5 to Fig. 8, under 30 ℃ of conditions, bubble tree green pepper sample acidity reaches 0.78% while just having reached 0.65%, the 5d when 4d, and during control sample 5d, acid reaches 0.37%; Sample P H value is 3.3 while dropping to 3.6, the 5d of 4d from 6.8, and control sample pH value when 5d is 4.7; Sample nitrite reaches the highest when 2d, only has 7.2 mg/Kg, reduces gradually again subsequently, and control sample is 30.4 mg/Kg when 4d, is 43.5 mg/Kg during 5d; Amino-acid nitrogen content is 8.31 mg/ml when 5d, is 1.65 mg/ml when impinging upon 5d; When 5d, bubble tree green pepper sample has denseer lactic acid fermented pickles fragrance, and tart flavour is pure, and flavour is strong, and acidity is moderate.Under 25 ℃ of conditions, bubble tree green pepper sample acidity reaches 0.64% when 5d, and during control sample 5d, acid reaches 0.33%; Sample P H value drops to 3.5 of 5d from 6.8, and control sample pH value when 5d is 5.1; Sample nitrite reaches the highest when 3d, only has 4.9 mg/Kg, reduces gradually again subsequently, and control sample is 26.3 mg/Kg when 4d, is 33.8 mg/Kg during 5d; Amino-acid nitrogen content is 7.09 mg/ml when 5d, is 1.37 mg/ml when impinging upon 5d; Bubble tree green pepper during 5d, has denseer lactic acid fermented pickles fragrance, and tart flavour is pure, and flavour is strong, and acidity is moderate.
agent of lactic acid bacteria and aroma-producing yeast bacteria fermentation tree green pepper are protected look, protect crisp, the impact of guaranteeing the quality:
2.5.1 agent of lactic acid bacteria and aroma-producing yeast bacteria fermentation tree green pepper are protected look impact:
In fermentation and storage, can there is the phenomenons such as look change in tree green pepper, need to before fermentation, add a certain amount of color stabilizer to improve the color and luster of product in fermentation and storage, improves product quality.
When agent of lactic acid bacteria fermentation tree green pepper by add a certain amount of color stabilizer improve pickles storage in the change color of vegetable.Color stabilizer is selected sodium isoascorbate salt, and following table is to add the color stabilizer of different amounts to steeping the impact of tree green pepper color and luster.
Show the addition of 2-4 color stabilizer and protect chromatic effect
| Numbering | Color stabilizer | |
| 1 | 0.010% | Color and luster slightly improves |
| 2 | 0.025% | Color and luster is improved |
| 3 | 0.050% | Color and luster be improved significantly |
Note: addition is set the calculation of total of green pepper and water with when fermentation.
Can find out, the color stabilizer of interpolation 0.05% can obviously improve the color and luster of agent of lactic acid bacteria fermentation tree green pepper, therefore the addition of color stabilizer is 0.05%.
agent of lactic acid bacteria and aroma-producing yeast bacteria fermentation tree green pepper protect crisp impact:
Bubble tree green pepper is in fermentation and storage, and its brittleness can significantly reduce, and affects the quality of product.When fermentation, add a certain amount of crispness retaining agent, can increase the brittleness of product, improve the quality of product.Crispness retaining agent is selected calcium lactate, and addition is as follows:
The crisp effect research of guarantor of table 2-5 crispness retaining agent
| Numbering | Crispness retaining | Judge | |
| 1 | 0.025% | Brittleness does not significantly improve | |
| 2 | 0.05% | Brittleness is good, does not affect products taste | |
| 3 | 0.075% | Brittleness is good, but bitter taste slightly |
Note: addition is set the calculation of total of green pepper and water with when fermentation.
As can be seen from the above table, when product ferments, in soaked, add a certain amount of crispness retaining agent can significantly improve the brittleness of pickles, when the addition of crispness retaining agent is 0.05%, best results.
the impact of guaranteeing the quality of agent of lactic acid bacteria and aroma-producing yeast bacteria fermentation tree green pepper:
Bubble tree green pepper in storage, the tank that can rise, rotten etc. phenomenon, vegetable darkens, browning, affects the shelf-life of product.So need to add a certain amount of crude antistaling agent lacticin before packing, make product have the shelf-life of 6 ~ 8 months.
Show the addition of 2-6 crude antistaling agent and protect chromatic effect
| Numbering | Antistaling agent | Shelf-life (moon) |
| 1 | 0.10 g/ |
3 |
| 2 | 0.15 g/ |
5 |
| 3 | 0.20g/ |
8 |
Note: addition is set the calculation of total of green pepper and water with when packing.
Can find out, the shelf-life that the crude antistaling agent of interpolation 0.2 g/Kg can steep tree green pepper reaches 8 months, therefore the addition of crude antistaling agent is 0.2 g/Kg.
Preferred embodiment:
Determine that glucose is the carbon source of agent of lactic acid bacteria fermentation tree green pepper, glucose addition is 2%; The addition of agent of lactic acid bacteria is 0.15 %; The addition that produces fragrant yeast-like fungi agent is 0.005 %; Fermentation temperature is 25 ~ 30 ℃, and brine concentration is 6%, produces acid and reaches 0.63%, bubble tree green pepper fermentation time is 4d, and content of nitrite is all lower than 5.9mg/Kg, and color stabilizer addition is 0.05%, crispness retaining agent addition is 0.05%, and crude antistaling agent addition is 0.2g/Kg, and the shelf-life reaches 8 months.
the method of testing of above-mentioned each data:
1, the mensuration of lactic acid
Agent of lactic acid bacteria fermentation pickled vegetable, refers to that the lactic acid bacteria in microbial inoculum is directly dropped in fresh vegetables and ferments, and pickles during fermentation, due to the fermentation of lactic acid bacteria, constantly accumulate by tunning lactic acid, can, according to lactic acid accumulation, judge the degree of fermentation.The acid content of pickled vegetable liquid is about 0.3%～0.4%, is the just ripe stages of pickles, and the lactic acid content of pickles is 0.4%～0.8%, is the maturity period of pickles.
(1) principle
Organic acid in food, when with standard base (SB) titration, is neutralized into salt.With phenolphthalein, make indicator, when being titrated to terminal (pH=8.2, indicator is aobvious red), according to the volume of the standard of consumption alkali lye, can calculate total acid content in sample.Its reaction equation is as follows:
RCOOH+NaOH RCOONa+H
2O
(2) method of operating
The preparation of a, sample liquid
Pickles water is mixed to rear direct sample, add suitable quantity of water dilution;
B, titration
Prepare to draw upper legal system appropriate for sample liquid, add distilled water to 50ml, then add 3 ~ 4 of phenolphthalein indicators, be titrated to blush do not take off for 30 seconds with 0.1mol/LNaOH standard liquid, record consumes 0.1mol/LNaOH standard liquid milliliter number.
C, result are calculated
Total acidity=
In formula: c---the concentration of standard NaOH solution, vmol/L;
V---titration quota of expenditure NaOH liquor capacity, ml;
M---sample quality or volume, g or ml;
V
0---sample diluting liquid cumulative volume, ml;
V
1---the sample liquid volume of drawing during titration, ml;
K---be scaled the coefficient of main acid, 1 mM of NaOH is equivalent to main sour grams, lactic acid K=0.090.
(3) points for attention
In the distilled water that a, sample liquid, dilution are used, can not contain CO
2, because CO
2soluble in waterly become acid H
2cO
3form, phenolphthalein change color while affecting titration end-point.
The water consumption of b, sample, dilution per sample middle total acid content is carried out careful selection, for making error be no more than allowed band, consumes 0.1mol/LNaOH solution and must not be less than 5ml during General Requirements titration, is preferably in 10 ~ 15ml.
the mensuration of salinity
Salt is one of important indicator of kimchi products quality, it not only makes pickles have good to eat saline taste, and has sterilization and anticorrosion effect, reduces to a certain extent the pollution of miscellaneous bacteria in sweat, prevent that product is putrid and deteriorated, it is that pickles are obvious delicate flavour that salt and amino acid are coordinated.
(1) principle
Sodium chloride in pickles water or pickles desalted water is measured, mole method of employing, with the chloride in silver nitrate standard liquid titration sample, take potassium chromate solution as indicator, in titration process, first silver chlorate is precipitated out, in the time of near being titrated to equivalent point, because concentration of silver ions increases sharply, while reaching the solubility product of siliver chromate, forming immediately bolarious siliver chromate precipitation, is titration end-point.With potassium chromate, according to the consumption of silver nitrate standard liquid, calculate the content of sodium chloride in pickles water or pickles.
AgNO
3 + NaCl
→ AgCl
↓ + NaNO
3
(white silver nitride precipitation)
2AgNO
3 + K
2CrO
4 → Ag
2CrO
4 ↓ + 2KNO
3
(brick-red siliver chromate precipitation)
(2) method of operating
The preparation of a, sample liquid
When 1. measured object is pickles water, pickles water is mixed to rear direct sample, add suitable quantity of water dilution;
When 2. measured object is kimchi products, shredded, with appropriate distilled water washing, to sample, do not contained NaCl.
B, titration
Draw the above-mentioned sample liquid of 1ml/0.5ml, in 150ml ~ 200ml triangular flask, add 50ml water and 1ml 5% potassium chromate solution, mix.With the silver nitrate standard liquid of 0.100mol/L, be titrated to and occur Chinese red again.Do blank test simultaneously.
C, calculating
X=
In formula: X---the content of salt in sample (in sodium chloride), g/100ml;
V
1---reagent blank consumes the volume of silver nitrate titer, ml;
V
2---during test sample, consume the volume of silver nitrate titer solution, ml;
V
3---draw the volume of dilution for titration, ml;
V
4---the volume/grams of sample thief stoste, ml/g;
V
5---Sample Dilution volume, ml;
N---the actual concentrations of silver nitrate standard liquid, mol/L;
0.0585---the grams of the suitable NaCl of 1ml1N silver nitrate standard liquid.
(3) explanation
A, this law can not be carried out titration under acid condition, because chromate greatly reduces concentration by following formula reaction in acidity.When equivalent point, can not generate siliver chromate precipitation;
This law can not be carried out titration in alkalescence, because silver ion easily forms silver oxide precipitation.If the pH of sample is lower than 6.3 or be greater than 10 o'clock needs alkali or acid is adjusted to after neutrality or alkalescent, then carries out titration.
B, add potassium chromate indicator solution very few or when too much, the time that occurs siliver chromate precipitation in volumetric soiutions partially late or partially early, easily produces certain error.
C, in whole titration process, must acutely shake or fully be mixed even.
the mensuration of Nitrite in Pickles
Due to improper fermentation in the excessive use of chemical fertilizer in agricultural production and pickles process, the safety issue of kimchi products nitrite has been subject to people's great attention.Studies have shown that, take the photograph the nitrite in human body, cause methemoglobinemia; Nitrite also can be formed with secondary amine compound effect the nitrosamine of strong carcinogenicity.The nitrite existing in China vegetables is often ignored by people.Therefore, the content of Detection & Controling Nitrite in Pickles has great importance.
(1) principle
Under the solutions of weak acidity that is 1.4 at pH, nitrite and sulfanilic acid play diazotization, in alkaline medium, (pH9～10) are coupled to orange red dyestuff with oxine again, and the depth of product color and luster and nitrite anions content are linear within the specific limits.
(2) method of operating
The drafting of a, calibration curve: get natrium nitrosum standard solution 0.00～2.00 ml in tool plug test tube, add sulfanilic acid 1.50 ml, mix rear static 3～4 min; Add oxine liquid 1.00 mL, shake up; Add respectively ammoniacal liquor 0.50ml, be settled to 10.00 ml, mix static l0～l5 min.Take No. zero pipe as blank, at 500nm wavelength place, measure absorbance, drawing standard curve.
The processing of b, pickles: accurate sample thief 5～50 g after juice extractor rubbing pickles sample, add water and be settled to 100 ml, filter; Get filtrate 20～30 ml, add activated carbon 0.5～1.0 g, after stirring, in 50 ~ 60 ℃ of water-baths, heat 5～10 min decolourings, cooled and filtered, water cleaning active charcoal three times, filtrate merges rear constant volume and analyzes.
C, calculating: according to the data of gained in b), in calibration curve, analyze, calculate result.
the mensuration of amino-acid nitrogen
Amino acid is a kind of product after protein decomposes, and in pickles, is rich in 18 seed amino acids, and amino acid content is higher, and the delicate flavour of pickles is stronger, and therefore, amino acid nitrogen content height not only represents the degree of delicate flavour, is also the index of quality.
(1) principle
Amino acid contains carboxyl and amino, utilizes amino acid whose both sexes effect, adds formaldehyde to fix amino alkalescence, makes carboxyl demonstrate acidity, with carrying out quantitatively, measuring terminal with acidometer after standard solution of sodium hydroxide titration.
(2) method of operating
1) sample determination: accurately draw pickles water 5.0ml, be placed in 100ml volumetric flask, add water to scale, mix rear absorption 20.0ml, be placed in 200ml beaker, add water 60ml, insert indicator electrode and the reference electrode of acidometer, start magnetic stirring apparatus, with 0.05mol/L standard solution of sodium hydroxide, be titrated to acidometer and indicate pH8.2, the milliliter number of the standard solution of sodium hydroxide that record spends.
In to above-mentioned solution being, accurately add formalin 10ml, mix.Continue to be titrated to pH9.2 with 0.05mol/L standard solution of sodium hydroxide, record spends the milliliter number of standard solution of sodium hydroxide, for calculating amino acid nitrogen content.
2) reagent blank test: water intaking 80ml, first with 0.05mol/L standard solution of sodium hydroxide, be titrated to pH8.2(and record the milliliter number that spends standard solution of sodium hydroxide, this is for surveying the reagent blank test of total acid).Add again 10ml formalin, continue to be titrated to acidometer indication pH9.2 with 0.05mol/L standard solution of sodium hydroxide.Standard solution of sodium hydroxide milliliter number used is the reagent blank test of measuring amino-acid nitrogen for the second time.
3) calculate
X=
In formula: X---the content of amino-acid nitrogen in sample, g/100ml;
V
1---the sample diluting liquid of measuring use adds the volume of formaldehyde post consumption standard solution of sodium hydroxide, ml;
V
2---reagent blank salt adds the volume of formaldehyde post consumption standard solution of sodium hydroxide, ml;
V
3---the sample diluting liquid amount of taking, mol/L;
The concentration of M---standard solution of sodium hydroxide, mol/L;
0.014---1ml(NaOH) the grams of=suitable nitrogen of 1.000mol/L standard solution of sodium hydroxide.
(
two), bubble tree green pepper subjective appreciation
Bubble tree green pepper is taked 3 scaling laws, and by 10 personnel that are engaged in for a long time food processing aspect, by table marking, projects full marks are 2 points, 10 points of total scores.
Table 6-1 organoleptic quality evaluations index system
| project | state | score | state | score | state | score |
| color and luster | color and luster obfuscation | 0.5 | color and luster is general | 1.0 | the intrinsic color and luster of fermentation pickled vegetable | 2.0 |
| fragrance | the fragrance that does not have pickles to have, has putrid taste. | 0.5 | the fragrance that has pickles to have, without putrid taste. | 1.0 | there is denseer lactic acid fermented pickles fragrance, free from extraneous odour. | 2.0 |
| flavour | flavour is poor, without the special flavour of pickles.Acidity is excessive or too small. | 0.5 | flavour is general, and acidity is bigger or little. | 1.0 | have the special flavour of pickles, tart flavour is pure, and flavour is strong, and acidity is moderate. | 2.0 |
| fragility | pickles are organized really up to the mark or excessively soft, there is no fragility. | 0.5 | pickles are organized harder or softer, and fragility is poor. | 1.0 | neither too hard, nor too soft, there is good fragility.Dish shape is complete without damaged. | 2.0 |
| acceptance level | do not like | 0.5 | generally | 1.0 | be delithted with | 2.0 |
Claims (7)
1. a bubble tree green pepper preparation method, it is characterized in that: by the quality of tree green pepper, adding 2% glucose is carbon source and 0.15% lactic acid bacteria powder, under the temperature conditions of the saline solution concentration of mass percent concentration 6% and 25-30 ℃, ferment, fermentation time 4 days, also add aroma-producing yeast microbial inoculum to carry out combined ferment, by the quality of tree green pepper, described aroma-producing yeast microbial inoculum addition is 0.005 %.
2. bubble tree green pepper preparation method as claimed in claim 1, is characterized in that: by the gross mass of tree green pepper and water, also added color stabilizer sodium isoascorbate salt 0.025%-0.05% before fermentation.
3. bubble tree green pepper preparation method as claimed in claim 2, is characterized in that: sodium isoascorbate salt addition is 0.05%.
4. bubble tree green pepper preparation method as claimed in claim 1, is characterized in that: by the gross mass of tree green pepper and water, also added crispness retaining agent calcium lactate 0.05%-0.075% when fermentation.
5. bubble tree green pepper preparation method as claimed in claim 4, is characterized in that: calcium lactate addition is 0.05%.
6. bubble tree green pepper preparation method as claimed in claim 1, is characterized in that: by the gross mass of tree green pepper and water, also added antistaling agent lacticin 0.15-0.2g/Kg after fermentation.
7. bubble tree green pepper preparation method as claimed in claim 6, is characterized in that: lacticin addition is 0.2 g/Kg.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5921344A (en) * | 1982-07-28 | 1984-02-03 | Marumo Shokuhin Kk | Preparation of pickle from vegetable |
| JPH03266948A (en) * | 1990-03-19 | 1991-11-27 | Kanebo Ltd | New fermented food |
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| JP3266948B2 (en) * | 1992-10-12 | 2002-03-18 | 富士ゼロックス株式会社 | Facsimile machine |
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