CN102925373B - Saccharomycetes fermenting crispy and fresh farmhouse-flavor high-salt chopped hot pepper blank and use thereof - Google Patents
Saccharomycetes fermenting crispy and fresh farmhouse-flavor high-salt chopped hot pepper blank and use thereof Download PDFInfo
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- CN102925373B CN102925373B CN2012103641319A CN201210364131A CN102925373B CN 102925373 B CN102925373 B CN 102925373B CN 2012103641319 A CN2012103641319 A CN 2012103641319A CN 201210364131 A CN201210364131 A CN 201210364131A CN 102925373 B CN102925373 B CN 102925373B
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Abstract
The invention provides a strain for fermenting a crispy and fresh farmhouse-flavor high-salt chopped hot pepper blank, which is saccharomycetes (Saccharomyces sp.)LX5 collected in the common microbe bacterial preservation administration center of China Committee for Culture Collection of Microorganisms (CCCCM) on August 27th, 2012 with a collection number of CGMCCNo.6476. The strain LX5 can also be inoculated onto fresh hot pepper to protect a hot pepper blank raw material in a high-salt environment as a fermenting substrate. The saccharomycetes can enhance the flavor of industrially produced chopped hot pepper to farmhouse flavor and has other improvements, and provides a new way to produce farmhouse-flavor crispy and fresh farmhouse-flavor high-salt chopped hot pepper in industry.
Description
Technical field
The present invention relates to biological technical field, be specifically related to yeast (Saccharomyces sp.) LX5 that a kind of high salt of crisp bright farmers' local flavor that ferments is cut the capsicum base.
Background technology
The capsicum nutritive ingredient is abundant, be rich in capsicine Dihydrocapsaicin, Capsorubin, capsorubin, β-Hu Luobusu, carbohydrate, Vc and calcium, phosphorus etc., also contain a certain amount of iron, VitB1, riboflavin, nicotinic acid, oxysuccinic acid, citric acid, tartrate, fatty oil, reach resin etc.Studies show that, capsicum is to lipid metabolism, diabetes control, digestive function and anti-oxidant effect arranged, have analgesia, anticancer, antibiotic, radioprotective, antimutagenic, preventing cardiovascular disease, effect such as lose weight, stimulate circulation, useful to atherosclerosis, reducing cholesterol.At daily pungent diet or usually on the basis of diet, edible capsicum can alleviate serum insulin concentration after the meal, but without the variation of energy expenditure and respiratory quotient.
Cutting capsicum and be a kind of is that raw material is through the pickled fermented a kind of seasoning food that forms, mainly at southern china with the capsicum.China is as the big country of capsicum processing and consumption, and annual productive consumption is cut the capsicum output value more than billions of.The southern raw material of cutting capsicum processing is not that plantation is produced in this locality, because the particular requirement and seasonality and the region that process raw material, produce in all anniversaries cut capsicum product must be all with high salt (more than 20%) salt down base cut green pepper protect crisp be raw material, adopt the desalination seasoning to process again.Such finished product and farmers' from do to cut the capsicum local flavor different fully.200,000 tons of annual Hunan area capsicum processing outputs, if directly adopt fresh feed to process, according to the seasonality restriction of capsicum, the raw material of about 70% processed goods does not satisfy the demand of processing enterprise, the fresh-keeping raw material of must taking measures.Because the local flavor of fresh-keeping raw material (being work in-process) when reprocessing is to form by adding spices, work in-process organization softening, juice muddiness, bloated lid, brown stain, peculiar smell, back acidifying can occur at duration of storage simultaneously, and the too high situation of the usage quantity of salt, have much room for improvement in fact.
Summary of the invention
Technical problem to be solved by this invention is: at above-mentioned the deficiencies in the prior art, provide a kind of high salt of crisp bright farmers' local flavor that ferments to cut yeast (Saccharomyces sp.) LX5 of capsicum base.
The high salt of the crisp bright farmers' of fermentation of the present invention local flavor is cut yeast (Saccharomyces sp.) LX5 of capsicum base, be preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center on August 27th, 2012, depositary institution address: No. 3 Institute of Microorganism, Academia Sinica in Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, preserving number: CGMCC NO.6476.
Bacterial strain LX5 of the present invention on potato-microbiotic substratum 28 ℃ separate after cultivating 24h and obtain single bacterium colony, make the sample sheet with the blue water logging sheet of cotton legal system, in 400 times of observations of microscopically individual morphology be: cell is rounded, and radius is 16-22 μ m, the breeding of sprouting is referring to Fig. 1.
Cultural characteristic is observed: bacterial strain LX5 of the present invention is on the potato solid medium, and bacterium colony is rounded, and is big and thick, is oyster white, and the edge is neat; The bacterium colony quality is smooth moistening glossy; In the liquid substratum of potato, well-grown during common salt concn 24%, suitable growth temperature are 30～37 ℃, do not produce mycoderm, and thalline is sunken to the bottom; Do not produce alcohol.
The cultural characters of bacterial strain LX5 and morphological specificity according to the present invention, contrast " fungi identification handbook ", definite novel species that belongs to yeast (Saccharomyces sp.), called after yeast (Saccharomyces sp.) LX5.
Bacterial strain of the present invention is obtained containing the bacterium number 10 after the overpopulation enlarged culturing
7The product odor type yeast that individual/mL is above.This yeast through the high-density enlarged culturing (is contained the bacterium number 10
7Individual/more than the mL) be inoculated in to add and have in the bright capsicum of mincing of salt, inoculum size is 3-5%(v/v), can produce the high salt of the crisp bright farmers' local flavor of fermentation and cut the capsicum base, concrete making method is as follows:
Get after fresh processed-type capsicum cleans with tap water, go, remove the base of a fruit, choose rotten capsicum, clean up with tap water again, drain the water, mince with choppingmachine, require capsicum sheet type more complete; Add the ratio of 16～24kg salt again in every 100kg material, in the capsicum of mincing, add salt, and inoculate above-mentioned yeast through the high-density enlarged culturing and (contain the bacterium number 10
7Individual/more than the mL) 3-5%(v/v); Place closed fermenting container to mix the gained material, control temperature of charge at 25～28 ℃, heat-preservation fermentation 4～5d; With the capsicum base that ferments, preserve standby with the food grade plastic bag sealing.
Compared with prior art, advantage of the present invention is:
1. the capsicum base that utilizes yeast of the present invention to have the characteristic fermentative preparation of anti-high salt, living perfume has the fragrance of cutting capsicum that spontaneous fermentation is produced;
2. utilize the high salt capsicum base of bacterial strain production of the present invention nontoxic, safe, color and luster is bright-coloured naturally, quality is crisp, do not add any foodstuff additive, freshness date reaches 1 year;
3. that utilizes the production of high salt capsicum base cuts that capsochrome is bright-coloured, quality is crisp, and the sharp flavor of no capsicum, no tart flavour, fragrance are outstanding, need not to add foodstuff additive such as spices and carries out seasoning;
4, can reduce enterprise cost, improve the quality of products.
Description of drawings
Fig. 1 is the saccharomycetic individual morphology figure of the present invention (magnification 10 * 40).
Embodiment:
The invention will be further described below in conjunction with specific embodiment, and following examples are intended to illustrate the present invention rather than limitation of the invention further.
Embodiment 1, the saccharomycetic preparation that the high salt of the crisp bright farmers' of fermentation of the present invention local flavor is cut the capsicum base
Take from saliferous 22%(massfraction processed) capsicum (the Hunan red pepper of namely cleaning, drying and mincing add 22% salt mix the rearmounted room temperature of bottling pickled 2 months) 25g that cuts put into the 500mL triangular flask that the aseptic physiological saline that contains granulated glass sphere of 225mL is housed and sway 20min, make the serial dilution degree, get diluent 10
-1, 10
-2, and 10
-3Each 1.0mL goes into aseptic plate; Add potato-microbiotic substratum 10～15mL again and mix, leave standstill 1min, repeat 2 times, be inverted in 28 ℃ and cultivate, the single bacterium colony behind the 24h on the picking substratum is transferred to 28 ℃ of cultivation 24h in the slant medium, namely gets bacterial strain of the present invention.
Embodiment 2, and seed fermentation liquid (high-density culture bacterial strain of the present invention) is obtained in liquid state fermentation
Splendid attire seed culture medium 90～100mL in the Erlenmeyer flask of 300mL, several rings of inoculation slant strains, culture temperature is 25～30 ℃ (best 28 ℃), and the initial pH of substratum is nature, and fermentation time is 24h, namely gets seed fermentation liquid and (contains bacterium several 10
7Individual/more than the mL).
Embodiment 3, the preparation (prepared in laboratory) that the high salt of crisp bright farmers' local flavor that ferments is cut the capsicum base
Get 3 of 1000mL vials, be respectively charged into the bright processed-type red pepper 800g, the salt 128～192g that cut, inoculate the above-mentioned seed fermentation liquid 24mL(v/v of preparation more respectively), mix, seal, at 37 ℃ of fermentation 16d, in 50 ℃ of insulation 4h, stop fermenting again.
Outside 3 vials, observe capsicum base lovely luster in all bottles, no brown stain dimness, the no white mycoderm in surface or unusual phenomenon; Get fermented product respectively and observe from bottle, the mashed base of fermented product quality, brittleness are good, have dense farmers' to cut capsicum fragrance, and alcohol-free flavor and tart flavour do not have capsicum sharp flavor yet.
Embodiment 4, the industrial production that the high salt of crisp bright farmers' local flavor that ferments is cut the capsicum base
Get after fresh processed-type capsicum cleans with tap water, go, remove the base of a fruit, choose rotten capsicum, clean up with tap water, drain the water, mince with choppingmachine, require capsicum sheet type more complete; In 100 kilograms of capsicums of mincing, add 20 kilograms of salt again, and inoculation yeast bacterium 4%(v/v, bacteria containing amount 10
7Individual/more than the mL); Place closed fermenting container to mix material, control temperature of charge at 26 ℃, heat-preservation fermentation 4d; With the capsicum base that ferments, preserve standby with the food grade plastic bag sealing.The not mashed base of prepared capsicum base brittleness height, alcohol-free flavor has tangible farmers' to cut capsicum fragrance.
The culture medium prescription of using in this specification sheets:
Strains separation substratum---potato-microbiotic substratum: potato 200g, sucrose 20g, and agar 20g, be settled to 1L, add microbiotic again, the pH nature.121 ℃ of insulated sterilizing 20min.The microbiotic that adds in this experiment is Streptomycin sulphate 10～50mg/L or paraxin 12.5～25mg/L.But not as restriction, other microbiotic also can, add-on is bought explanation by it and is added.
Slant medium: potato 200g, sucrose 20g and agar 20g, water constant volume are 1L, the pH nature.121 ℃ of insulated sterilizing 20min.
Seed culture medium: potato 200g, and sucrose 20g, the water constant volume is 1L, the pH nature.121 ℃ of insulated sterilizing 20min.
Claims (2)
1. a fermentation crisp bright farmers' local flavor high salt is cut the bacterial strain of capsicum base, its classification called after yeast (Saccharomyces sp.) LX5, be preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center, preserving number: CGMCC NO.6476 on August 27th, 2012.
2. bacterial strain as claimed in claim 1 is cut application in the capsicum base at the high salt of the crisp bright farmers' local flavor of preparation fermentation.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756154A (en) * | 2009-12-14 | 2010-06-30 | 长沙坛坛香调料食品有限公司 | Preparation method of concentrated pepper seasonings |
| CN102197861A (en) * | 2011-01-11 | 2011-09-28 | 四川大学 | Use of candidaversitijis for removing aflatoxin B1 in high salinity environment |
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| CN101238875B (en) * | 2007-07-05 | 2012-02-15 | 贵州大学 | Fermentation pepper sauce and preparation thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756154A (en) * | 2009-12-14 | 2010-06-30 | 长沙坛坛香调料食品有限公司 | Preparation method of concentrated pepper seasonings |
| CN102197861A (en) * | 2011-01-11 | 2011-09-28 | 四川大学 | Use of candidaversitijis for removing aflatoxin B1 in high salinity environment |
Non-Patent Citations (2)
| Title |
|---|
| 秦礼康等.菌群强化与直接装瓶发酵糟辣椒生产工艺研究.《食品科学》.2004,第25卷(第3期),96-101. |
| 菌群强化与直接装瓶发酵糟辣椒生产工艺研究;秦礼康等;《食品科学》;20041231;第25卷(第3期);96-101 * |
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