CN103027290B - Application of Boletus deliciosa in reducing nitrite content in fermented food or pickled food - Google Patents

Abstract

The invention discloses the application of boletus deliciosa to reduce the content of nitrite in fermented food or pickled food. Experiments have shown that the co-fermentation of delicious boletus and ordinary kimchi raw materials can significantly reduce the nitrite content in pickles. Compared with ordinary kimchi raw materials fermented alone, the nitrite content can be reduced by 97%. Using delicious boletus to prepare fermented food or pickled food has low cost, simple process, and good quality and safety of fermented products. If it is put into practice in kimchi and other food processing industries, it will be sustainable and improve market competition for products. force has a positive effect.

Description

Application of Boletus deliciosa in reducing nitrite content in fermented food or pickled food

technical field

The invention relates to a new application of the delicious boletus, in particular to the application of the delicious boletus in reducing the nitrite content in fermented food or pickled food.

Background technique

Nitrite is a kind of inorganic compound containing nitrite ion (NO ₂ ^- ), a white or light yellow crystalline salt substance with a bitter taste and a shape very similar to table salt. Nitrite widely exists in pickled and fermented foods, such as home-made pickles, sauerkraut, kimchi, kippers, bacon, bacon, bacon and so on. From the perspective of food hygiene, nitrite, as a food additive, can be combined with myoglobin in meat to make it bright red in color to maintain a good appearance. It also has the effect of inhibiting bacteria and enhancing flavor, but its scope of use and usage should be strictly controlled. Because when the human body takes in too much nitrite, it will cause nitrite poisoning.

Nitrite food poisoning, also known as enterogenic cyanosis, cyanosis, and black mouth disease, is caused by eating cured meat products, kimchi and spoiled vegetables with high nitrate or nitrite content, which leads to the intake of nitrite. Poisoning caused by excess nitric acid. Nitrite is a strong oxidant, which will oxidize the normal oxygen-carrying low iron hemoglobin in the blood into methemoglobin, causing it to lose its oxygen-carrying capacity and cause tissue hypoxia. Nitrite is also a highly toxic substance, and its lethal dose is 22 mg per kilogram of body weight. Studies have also found that nitrite is also a carcinogen, and its carcinogenic mechanism is: under gastric acid and other environments, nitrite reacts with secondary amines, tertiary amines and amides in food to generate strong carcinogen N-nitrosamines, which then triggers cancer. Nitrosamines can also enter the fetus through the placenta, causing fetal malformations. Long-term consumption of foods containing nitrite can also lead to esophageal and gastric cancer.

The main source of nitrite in the human body is the consumption of cured meat products with high nitrate or nitrite content, pickles and spoiled vegetables, and it may also come from drinking bitter well water or steamed vegetables containing nitrate or nitrite. pot of water. With the extensive use of nitrogen fertilizers in the production of crops and vegetables, nitrate and nitrite in the soil gradually accumulate, and the content of nitrate and nitrite in crops and vegetables also continues to increase. And the Chinese traditional food—pickles with vegetables as raw materials not only has unique flavor, but also contains abundant vitamins, calcium, phosphorus and other inorganic substances, and has become an important component in the national diet. Its production method is to soak the vegetables in a certain concentration of salt water and spices to ferment, but in this process, some microorganisms will reduce the nitrate in the vegetable raw materials to nitrite, so the existence of nitrite in kimchi Make people have doubts to the edible safety of pickles. The relevant national food safety departments have restricted the content of nitric acid and nitrous acid in vegetables and their products. According to the relevant regulations in the National Food Safety Standard-Limit Standard for Contaminants in Food (GB2762-2005): the content of nitrous acid in pickled vegetables should not exceed 20mg/Kg sample.

Relevant studies have found that factors such as salt concentration have a certain impact on the nitrite content in pickles. High salt reduces the nitrite content to a certain extent, but it also affects the flavor of pickles. By adding oligosaccharides during the fermentation of pickled products, the lactic acid bacteria can quickly ferment and produce acid, thereby reducing the number of other bacteria and reducing the production of nitrite by about 23%. There are also studies that have found a Bacillus gigantum that can degrade nitrite, which can reduce the nitrite content in water, soil and other environments, and reduce the harm of nitrite to humans and the environment. According to different strains, the degradation rate Also different, around 60%. However, due to the complicated process and high cost of obtaining the raw materials oligosaccharides and Bacillus megaterium, their application is affected.

Substances that have been reported to remove nitrite include plant extracts, such as green tea extract, star anise and clove extract, V _C , sodium erythorbate and _VE , etc., but one of the biggest shortcomings of these nitrite scavengers Is the removal efficiency is low.

Boletus edulis, also known as bigfoot mushroom, white boletus, has medium to large fruiting bodies. It grows solitary or scattered on the ground in the forest in summer and autumn, and is distributed in Henan, Taiwan, Heilongjiang, Sichuan, Guizhou, Yunnan, Tibet, Inner Mongolia, Fujian and other regions of China. It is an excellent wild edible fungus with thick and soft meat, delicious taste, and rich in protein, carbohydrates, vitamins, calcium, phosphorus, iron and other minerals. It can be used as medicine to treat waist and leg pain, numbness in hands and feet, muscle and bone discomfort, and convulsions of limbs. It also has a good effect on diabetes. The water extract of its fruiting bodies contains peptides or proteins, and the inhibition rates of mouse sarcoma 180 and Ehrlich carcinoma are 100% and 90%, respectively.

Contents of the invention

The technical problem to be solved by the invention is to reduce the content of nitrite in fermented food or pickled food with delicious boletus. The present invention at first provides following technical scheme:

1. The application of Boletus edulis in the preparation of fermented food or pickled food.

2. The application of Boletus edulis in reducing the nitrite content in fermented food or pickled food.

Wherein, the fermented food or pickled food can specifically be kimchi.

Kimchi is made of fresh vegetables or vegetable salty blanks, soaked and fermented in medium and low concentration brine (2%-10%), seasoned (or not), packaged (or not packaged), sterilized (or not sterilized) ) and other processed vegetable products.

The pickles are obtained by fermenting at 20-25° C. for 1-9 days.

The invention also provides a method for making kimchi with low nitrite content.

The method for making kimchi with low nitrite content provided by the present invention comprises putting 1.4-23 parts by weight of ordinary kimchi raw materials, 1 part by weight of delicious boletus (Boletus edulis) and brine in the same kimchi container and fermenting at 20-25°C The step of obtaining the low nitrite content kimchi in 1-9 days, the nitrite content in the low nitrite content kimchi is lower than that of ordinary kimchi, and the ordinary kimchi is made according to the ordinary method, except that the ordinary method will In the method for making kimchi with low nitrite content, the common kimchi raw material and the delicious boletus are replaced with the common kimchi raw material, and other (fermentation time, fermentation temperature, fermentation container, volume of the kimchi raw material in the fermentation container) etc.) are all the same as the method for making kimchi with low nitrite content as described.

The stated weights are based on fresh weight.

In the above application and method, the Boletus edulis can be fresh or dried fruiting bodies.

The dried fruiting bodies are obtained by drying fresh boletus savory fruiting bodies at normal temperature.

In the method for making kimchi with low nitrite content, it is advisable that the consumption of the bittern should be submerged in the common kimchi raw material and the delicious boletus, and in the common method, the consumption of the brine should be submerged The common kimchi raw material is suitable.

The common kimchi raw material can be: at least one of radish, carrot, celery, cabbage, Chinese cabbage, cowpea, cabbage, ginger, pepper, garlic and other commonly used kimchi raw materials.

In one embodiment of the present invention, the common kimchi raw materials are white radish, ginger and garlic. Among them, the weight ratio of white radish, ginger and garlic is 5:1:1. The stated weights are based on fresh weight.

The basic composition of described brine is cold boiling water and table salt, and the quality of table salt can be 3%-5%, such as 5%, of water. At least one seasoning such as wine, sugar, pepper, pepper, cinnamon, garlic, aniseed and ginger can be added to make brine with different tastes.

In one embodiment of the present invention, the composition of the brine is 60 parts by mass of salt, 30 parts by mass of white sugar, 2 parts by mass of pepper, 2 parts by mass of Zanthoxylum bungeanum, 1 part by mass of cinnamon, 1 part by mass of aniseed and 1200 parts by mass of water .

The water can be cold boiling water.

In the method for making kimchi with low nitrite content, the mass ratio of the common kimchi raw material to the delicious boletus edulis can be (1.4-2):1, (1.4-3):1, (1.4-7): 1, (1.4-23): 1, (2-3): 1, (2-7): 1, (2-23): 1, (3-7): 1, (3 -23):1, (3-23):1, 1.4:1, 2:1, 3:1, 7:1 or 23:1.

In the above application and method, the 1-9 days of fermentation can be 2-9 days, 2-8 days, 2-7 days, 2-6 days, 2-5 days, 2-4 days of fermentation, 2-3 days , 1-2 days, 1-3 days, 3-4 days, 1-4 days, 1-5 days, 1-6 days, 1-7 days, 1-8 days, 1-9 days, 3-5 days , 3-6 days, 3-7 days, 3-8 days, 3-9 days, 4-5 days, 4-6 days, 4-7 days, 4-8 days, 4-9 days, 5-6 days , 5-7 days, 5-8 days, 5-9 days, 2 days or 3 days, 4 days, 5 days, 6 days, 7 days, 8 days or 9 days.

The 20-25°C can specifically be 21-25°C, 22-25°C, 23-25°C, 24-25°C, 21-22°C, 21-23°C, 21-24°C, 22-24°C, 23°C -24°C, 21°C, 22°C, 23°C, 24°C or 25°C.

The pickles made by the method for making pickles with low nitrite content also belong to the protection scope of the present invention.

Experiments have shown that the co-fermentation of delicious boletus and ordinary kimchi raw materials can significantly reduce the nitrite content in pickles. Compared with ordinary kimchi raw materials fermented alone, the nitrite content can be reduced by 97%. Using delicious boletus to prepare fermented food or pickled food has low cost, simple process, and good quality and safety of fermented products. If it is put into practice in kimchi and other food processing industries, it will be sustainable and improve market competition for products. force has a positive effect.

Description of drawings

Fig. 1 is the change of nitrite content in control group and experimental group kimchi when fermentation time is 1-10 days.

Figure 2 shows the reduction percentage of the nitrite content in the kimchi of the experimental group relative to the control group when the fermentation time is 1-10 days.

Figure 3 shows the effect of mixed fermentation of ordinary kimchi raw materials and delicious boletus with different ratios for 4 days on the content of nitrous acid in kimchi.

Detailed ways

The following examples facilitate a better understanding of the present invention, but do not limit the present invention. The experimental methods in the following examples are conventional methods unless otherwise specified.

The content of nitrite in kimchi in the following examples was determined according to the naphthaleneethylenediamine hydrochloride method described in GB/T5009.33-2003 (Determination of nitrite and nitrate in food).

The data in the following examples are analyzed by two-tailed T-test (paired) to analyze the significance of the difference, P≤0.05 is considered to be significantly different, 0.01<P≤0.05 (*), 0.001<P≤0.01 (**), P≤ 0.001 (***).

Following embodiment adopts the kimchi scoring standard of table 1.

Table 1 pickle scoring standard table

The materials and reagents used in the following examples can be obtained from commercial sources unless otherwise specified.

Boletus edulis in the following examples (Gao Yue, Wu Xiaoqin. Effects of 6 kinds of ectomycorrhizal fungi on chlorophyll content and chlorophyll fluorescence parameters of 3 kinds of pine seedlings. Journal of Nanjing Forestry University (Natural Science Edition). 2010 No. 06) collected from Chuxiong, Yunnan, China, the public can collect from the wild, or buy from the local wild edible mushroom market in Yunnan, or from China Agricultural University, to repeat the experiment of this application.

Boletus edulis in the following examples all refer to fruiting bodies of Boletus edulis.

Example 1. Effects of co-fermentation of ordinary kimchi raw materials and delicious boletus edulis (Boletus edulis) at different times on the content of nitrous acid in kimchi

1. Preparation of brine:

Boil 60 parts by mass of table salt, 30 parts by mass of white sugar, 2 parts by mass of pepper, 2 parts by mass of Zanthoxylum bungeanum, 1 part by mass of cinnamon bark, and 1 part by mass of aniseed ingredients in 1200 parts by mass of water for 5 minutes, then cool thoroughly for later use. Among them, chili, pepper, cinnamon and aniseed are all in dry state.

2. Preparation of raw materials:

Cut the fresh and delicious porcini mushrooms and white radish into cubes, wash and drain for later use. Slice the ginger and peel the garlic for later use.

The composition of low nitrite content kimchi raw materials is: 500g of white radish, 500g of delicious boletus, 100g of ginger, and 100g of garlic.

The composition of ordinary kimchi raw materials is: 500g white radish, 100g ginger, 100g garlic.

3. Fermentation of kimchi:

Two treatments were set up in the experiment, namely the experimental group and the control group. The kimchi raw material in the experimental group was low nitrite content kimchi raw material, and the kimchi raw material in the control group was ordinary kimchi raw material. The specific experimental method is as follows:

Put the above-mentioned low nitrite content kimchi raw materials and common kimchi raw materials into the kimchi jar (the volume of the jar is 3L) respectively, and the filling volume is 3/5 of the volume of the jar, and then add the thoroughly cooled brine prepared in advance, and the dosage is no raw materials. Finally, put the lid on, and add water to seal the groove in the mouth of the altar to ensure an oxygen-free environment in the altar. The fermentation temperature is 20-21°C, and samples are taken on the 0th-10th day of fermentation. The sampling method is to use a pair of dry and clean chopsticks to take a piece of kimchi from the same part of each jar to determine the nitrite content in the kimchi. The experiment was repeated 10 times, and each treatment had three jars.

The experimental results showed that the nitrite content in the experimental group was slightly lower than that in the control group on the first day of fermentation (24h), and the corresponding reduction percentage of nitrite content was 15.2%. The difference between the two significantly increased on the second day of fermentation (48h), and the reduction percentage of nitrite content in the experimental group rose to 71.3%. The difference between the two reached the maximum when it was fermented to the fourth day (96h). Compared with the control group, the nitrite content in the experimental group decreased by 97.1%. With the prolongation of fermentation time, the amount of nitrite in kimchi will gradually decrease, and the ratio of reducing nitrite content of delicious boletus will also gradually decrease. The difference between the control group and the experimental group began to decrease on the fifth day (120h) of fermentation, and the nitrite content of the two groups tended to be the same on the tenth day (240h). become less noticeable (Figures 1 and 2). The quality of the experimental group and the control group is the best when it is fermented to the 3rd to 5th day, the color is normal, fresh and shiny, with the inherent aroma of this product (such as vegetable aroma), no bad smell or other peculiar aromas; the taste is delicious, the texture is crisp and tender , suitable for sweet and sour taste, no too sour, too salty or too sweet, no bitterness, astringency, burnt taste. When the experimental group and the control group were fermented for more than 6 days, the quality decreased, and the crispness and tenderness of the vegetables were poor, too sour, and the color decreased.

Among them, the nitrite content and quality score of kimchi fermented to the 2nd day to the 6th day are shown in Table 2.

Table 2. Nitrite content and quality score of kimchi fermented at different times

Example 2, the influence of common kimchi raw materials and delicious boletus edulis (Boletus edulis) mixed and fermented for 4 days on the content of nitrite in kimchi

1. Preparation of brine:

Boil 60 parts by mass of table salt, 30 parts by mass of white sugar, 2 parts by mass of pepper, 2 parts by mass of Zanthoxylum bungeanum, 1 part by mass of cinnamon bark, and 1 part by mass of aniseed ingredients in 1200 parts by mass of water for 5 minutes, then cool thoroughly for later use. Among them, chili, pepper, cinnamon and aniseed are all in dry state.

2. Preparation of raw materials:

Cut the frozen delicious boletus and white radish into cubes, wash and drain for later use. Slice the ginger and peel the garlic for later use. The following five low-nitrite kimchi ingredients and five normal kimchi ingredients were prepared.

The low nitrite content kimchi raw material A consists of: 950g of white radish, 50g of delicious boletus, 100g of ginger, and 100g of garlic.

The composition of ordinary kimchi raw material A' is: 950g white radish, 100g ginger, 100g garlic.

The low nitrite content kimchi raw material B consists of: 850g of white radish, 150g of delicious boletus, 100g of ginger, and 100g of garlic.

The composition of ordinary kimchi raw material B' is: 850g white radish, 100g ginger, 100g garlic.

The low nitrite content kimchi raw material C consists of: 700g white radish, 300g delicious boletus, 100g ginger, and 100g garlic.

The composition of common kimchi raw material C' is: 700g white radish, 100g ginger, 100g garlic.

The low nitrite content kimchi raw material D consists of: 600g white radish, 400g delicious boletus, 100g ginger, and 100g garlic.

The composition of ordinary kimchi raw material D' is: 600g white radish, 100g ginger, 100g garlic.

The low nitrite content kimchi raw material E consists of: 500g of white radish, 500g of delicious boletus, 100g of ginger, and 100g of garlic.

The composition of ordinary kimchi raw material E' is: 500g white radish, 100g ginger, 100g garlic.

3. Fermentation of kimchi:

Ten treatments were set up in the experiment, which were experimental groups A to E and control groups A'-E'. The kimchi raw material of experimental group A is low nitrite content kimchi raw material A, the kimchi raw material of experimental group B is low nitrite content kimchi raw material B, the kimchi raw material of experimental group C is low nitrite content kimchi raw material C, the experimental group The kimchi raw material of D is the low nitrite content kimchi raw material D, and the kimchi raw material of the experimental group E is the low nitrite content kimchi raw material E. The kimchi raw material of control group A' is common kimchi raw material A', the kimchi raw material of control group B' is common kimchi raw material B', the kimchi raw material of control group C' is common kimchi raw material C', and the kimchi raw material of control group D' is The ordinary kimchi raw material D' and the kimchi raw material of the control group E' were ordinary kimchi raw material E'. The specific experimental method is as follows:

The above-mentioned kimchi raw materials are respectively packed into a kimchi jar (the volume of the jar is 3 L), and the filling capacity is 3/5 of the volume of the jar, and then the brine prepared in advance and thoroughly cooled is added in an amount that does not cover the raw materials. Finally, put the lid on, and add water to seal the groove in the mouth of the altar to ensure an oxygen-free environment in the altar. Fermentation temperature is 22-23°C, sampling is taken on the 4th day (96 hours) of fermentation. The sampling method is to take a piece of kimchi from the same part of each jar with a pair of dry and clean chopsticks to determine the nitrite content in kimchi. According to The following formula is used to calculate the reduction percentage of nitrite content in the kimchi of the experimental group: the percentage reduction of the nitrite content in the kimchi of the experimental group (%)=(the content of nitrite in the kimchi of the control group-the content of nitrite in the kimchi of the experimental group)/the control group Nitrite content in pickles. Among them, the experimental group corresponding to the control group A' is the experimental group A, the corresponding experimental group to the control group B' is the experimental group B, the corresponding experimental group to the control group C' is the experimental group C, and the corresponding experimental group to the control group D' is Experimental group D, the experimental group corresponding to the control group E' is the experimental group E. The experiment was repeated 10 times, and each treatment had three jars.

The results show that different contents of boletus in low nitrite content kimchi raw materials have an effect on the nitrite content in kimchi when fermented for four days (96h): The content decreased by 20.8% on average, and the amount of nitrite in the experimental group B-E kimchi decreased by 51.6%, 93.9%, 96.1% and 97.1%, respectively. Wherein, the nitrite content in the control group A' pickles was 122.3mg/kg, the nitrite content in the control group B' pickles was 120.5mg/kg, and the nitrite content in the control group C' pickles was 126.2mg/kg, The nitrite content in the control group D' kimchi was 128.1 mg/kg, and the nitrite content in the control group E' kimchi was 131.9 mg/kg.

Embodiment 3, prepare kimchi with the dry fruiting bodies of delicious boletus

1. Preparation of brine:

Boil 60 parts by mass of table salt, 30 parts by mass of white sugar, 2 parts by mass of pepper, 2 parts by mass of Zanthoxylum bungeanum, 1 part by mass of cinnamon bark, and 1 part by mass of aniseed ingredients in 1200 parts by mass of water for 5 minutes, then cool thoroughly for later use. Among them, chili, pepper, cinnamon and aniseed are all in dry state.

2. Preparation of raw materials:

Soak the dried delicious porcini mushrooms in cold water, wash, cut into pieces, and drain for later use. Cut the white radish into cubes, wash and drain. Slice the ginger and peel the garlic for later use.

The raw material of kimchi with low nitrite content is: 500g white radish, 50g dried delicious boletus (50g dried delicious boletus is obtained by drying 500g fresh delicious boletus at natural temperature), 100g ginger, 100g garlic.

The composition of ordinary kimchi raw materials is: 500g white radish, 100g ginger, 100g garlic.

3. Fermentation of kimchi:

Two treatments were set up in the experiment, namely the experimental group and the control group. The kimchi raw material in the experimental group was low nitrite content kimchi raw material, and the kimchi raw material in the control group was ordinary kimchi raw material. The specific experimental method is as follows:

Put the above-mentioned low nitrite content kimchi raw materials and common kimchi raw materials into the kimchi jar (the volume of the jar is 3L) respectively, and the filling volume is 3/5 of the volume of the jar, and then add the thoroughly cooled brine prepared in advance, and the dosage is no raw materials. Finally, put the lid on, and add water to seal the groove in the mouth of the altar to ensure an oxygen-free environment in the altar. The fermentation temperature is 24-25°C, and samples are taken on the third day of fermentation (72 hours). The sampling method is to use a pair of dry and clean chopsticks to take a piece of kimchi from the same part of each jar to determine the nitrite content in the kimchi. The experiment was repeated 10 times, and each treatment had three jars.

The experimental results showed that on the third day of fermentation (72 hours), compared with the control group, the content of nitrite in the experimental group was reduced by 90.09%. Among them, the content of nitrite in the kimchi of the control group was 66.7mg/kg.

Claims (2)

1. a method of making low nitrite content pickles, comprise common pickles raw material and cepe (Boletus edulis) and bittern are put in to the step that the inherent 20-25 ℃ of fermentation of same container for pickle obtains described low nitrite content pickles for 4 days, content of nitrite in described low nitrite content pickles is lower than common pickles, described common pickles are made according to commonsense method, described commonsense method is except the described common pickles raw material in the method for described making low nitrite content pickles and cepe are replaced with described common pickles raw material, other is all identical with the method for described making low nitrite content pickles, the mass ratio of described common pickles raw material and described cepe (Boletus edulis) is (1.4-3): 1.

2. the pickles that the method for making low nitrite content pickles claimed in claim 1 is made.

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