CN103719788A - Low-salt fermented leaf mustard and preparation method thereof - Google Patents

Low-salt fermented leaf mustard and preparation method thereof Download PDF

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Publication number
CN103719788A
CN103719788A CN201310696768.2A CN201310696768A CN103719788A CN 103719788 A CN103719788 A CN 103719788A CN 201310696768 A CN201310696768 A CN 201310696768A CN 103719788 A CN103719788 A CN 103719788A
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leaf mustard
fermentation
salt
bacterium liquid
less salt
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CN201310696768.2A
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Chinese (zh)
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CN103719788B (en
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张雁
邓媛元
李健雄
刘磊
遆慧慧
陈于陇
魏振承
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广东省农业科学院蚕业与农产品加工研究所
广东宝桑园健康食品有限公司
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/15Bulgaricus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2240/00Streptococcus, lactococcus
    • A23Y2240/75Thermophilus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2300/00Bifidobacterium
    • A23Y2300/19Adolescentis

Abstract

The invention discloses low-salt fermented leaf mustard. The salt content in the low-salt fermented leaf mustard is lower than 5g/kg and the nitrite content in the low-salt fermented leaf mustard is lower than 4mg/kg. The low-salt fermented leaf mustard has low salt content and nitrite content and is beneficial to health of human bodies. The invention also discloses a preparation method of the low-salt fermented leaf mustard, which comprises the following steps: (1) preparing fermentation base feed liquid, firstly, preparing water extract of ginger and garlic to obtain a extracting solution of a natural flavoring agent, adding salt, isomaltose hypgather and fructo-oligosaccharide into the extracting solution of the natural flavoring agent and uniformly mixing to obtain the fermentation base feed liquid; (2) selecting leaf mustard, preprocessing the leaf mustard, placing the preprocessed leaf mustard into a fermentation container, adding the fermentation base feed liquid, adding a concentrated streptococcus thermophilus solution and a concentrated lactobacillus bulgaricus solution, then sealing the fermentation container and fermenting at room temperature; (3) after fermenting for one day, opening the fermentation container, inoculating a concentrated bifidobacterium adolescentis solution into the fermentation container, then sealing up the fermentation container, and continuously fermenting for 4 to 6 days at room temperature so as to obtain the low-salt fermented leaf mustard.

Description

A kind of less salt fermentation leaf mustard and preparation method thereof
Technical field
The invention belongs to fermentation leaf mustard technical field, be specifically related to a kind of less salt fermentation leaf mustard and preparation method thereof.
Background technology
Fermented vegetable is the traditional vegetables fabricated product of China, vegetables are processed by fermentation, not only form the flavor substances such as lactic acid, biacetyl, ketone compounds, and produced the probio take lactic acid bacterias such as lactobacillus, Bifidobacteriums as master in a large number, given the health care of fermented vegetable product uniqueness.
The shortcomings such as traditional zymotic vegetables technique is to utilize the hyperosmosis effect of salt to be formed with the environment that is beneficial to lactobacter growth metabolism, and still traditional high salt technique exists the production cycle long, and cost is higher, and finished product local flavor is unstable, nitrite exceeds standard.Meanwhile, for consumers, edible high salt food can increase the burden of heart, kidney for a long time, easily causes the cardiovascular and cerebrovascular diseases such as heart disease, hypertension, is unfavorable for the health of human body.
Summary of the invention
The object of the present invention is to provide a kind of less salt fermentation leaf mustard, this less salt fermentation leaf mustard salt and content of nitrite are low, are conducive to health.
The present invention also aims to provide the preparation method of above-mentioned less salt fermentation leaf mustard, this preparation method can carry out Effective Regulation to the nitrite in fermentation leaf mustard, can reduce again the salt content in fermentation leaf mustard, can meet the demand of people to food nutrition health.
First object of the present invention is achieved by the following technical solution: a kind of less salt fermentation leaf mustard, in described less salt fermentation leaf mustard salt content lower than 5g/kg, content of nitrite lower than 4mg/kg.
Second object of the present invention is achieved by the following technical solution: the preparation method of above-mentioned less salt fermentation leaf mustard, contains following steps:
(1) the basic feed liquid of preparation fermentation, gets ginger and garlic, mixes, add pure water, adopt water-bath refluxing extraction, merge extract, obtain natural flavor extract, in natural flavor extract, add salt, oligoisomaltose and FOS, mix and obtain fermenting basic feed liquid;
(2) choose leaf mustard, pretreatment is placed in round, adds the basic feed liquid of fermentation, and adds the concentrated bacterium liquid of streptococcus thermophilus and the concentrated bacterium liquid of lactobacillus bulgaricus, then sealing and fermenting container, room temperature bottom fermentation;
(3) fermentation, after one day, is opened round, inoculates sealing and fermenting container after the concentrated bacterium liquid of bifidobacterium adolescentis, continues fermentation 4 ~ 6 days under room temperature, obtains less salt fermentation leaf mustard.
The present invention is take South China Vegetables leaf mustard as raw material, adopt less salt zymotechnique, the mode that adopts artificial infection and spontaneous fermentation to combine, by adding compound sugar, promote lactobacter growth, by adding natural flavor extract, suppress varied bacteria growing and regulate local flavor, both can carry out Effective Regulation to the nitrite in fermentation leaf mustard, can reduce again the salt content in fermentation leaf mustard.
In step of the present invention (1), the quality optimization of ginger and garlic is identical, and the consumption of pure water is preferably ginger and garlic gross mass 10 ~ 20 times.
The present invention adds natural flavor extract in the basic feed liquid of fermentation, it is mainly the effect due to ginger and garlic with varied bacteria growings such as suppressing yeast, mould, and in the basic feed liquid of fermentation, add ginger and garlic natural flavor extract, can enrich the local flavor of less salt fermentation leaf mustard.
Temperature during the middle water-bath refluxing extraction of step of the present invention (1) is preferably 50 ~ 70 ℃, and extraction time is preferably 2 ~ 3 times, each extraction preferably 3 ~ 5 hours.
In step of the present invention (1), the addition of salt is preferably in 1L natural flavor extract and adds 10 ~ 15g, the addition of oligoisomaltose is preferably in 1L natural flavor extract and adds 100 ~ 150 g, and the addition of FOS is preferably in 1L natural flavor extract and adds 100 ~ 150 g.
The present invention has added oligoisomaltose, FOS etc. in the basic feed liquid of fermentation, and these prebioticses can have facilitation to the growth and breeding of three kinds of lactic acid bacterias such as the streptococcus thermophilus adding in subsequent step, lactobacillus bulgaricus and bifidobacterium adolescentis.
The pretreatment of leaf mustard is preferably containing following operation in step of the present invention (2): select that quality is tender and crisp, meat is plump, free from insect pests, AT fresh leaf mustard, clean up with circulating water, and be placed in ventilation and naturally drain away the water; What the leaf mustard draining away the water was cut into 6 ~ 8cm is long, 2 ~ 3cm is wide rectangularly obtains the leaf mustard that pretreatment completes.
The consumption of the fermentation basis feed liquid described in step of the present invention (2) is preferably 3 ~ 4 times of leaf mustard raw material gross mass.
The addition of the concentrated bacterium liquid of the streptococcus thermophilus described in step of the present invention (2) and the concentrated bacterium liquid of lactobacillus bulgaricus is all preferably 0.1 ~ 0.5% of leaf mustard raw material gross mass.
The concentrated bacterium liquid of streptococcus thermophilus of the present invention and the concentrated bacterium liquid of lactobacillus bulgaricus preferably prepare by the following method: streptococcus thermophilus and lactobacillus bulgaricus are cultivated with glucose carbon source MRS fluid nutrient medium respectively, made viable count in nutrient solution all reach 10 6more than CFU/mL, 3 ~ 6 times of centrifuging and taking bacteria suspension Vacuum Concentrations, obtain respectively the concentrated bacterium liquid of streptococcus thermophilus and the concentrated bacterium liquid of lactobacillus bulgaricus.
In step of the present invention (2), the inoculum concentration of the concentrated bacterium liquid of bifidobacterium adolescentis is preferably 0.1 ~ 0.5% of leaf mustard raw material gross mass.
The concentrated bacterium liquid of bifidobacterium adolescentis of the present invention preferably prepares by the following method: bifidobacterium adolescentis is cultivated with lactose carbon source MRS fluid nutrient medium, made bifidobacterium adolescentis viable count in nutrient solution all reach 10 6more than CFU/mL, 3 ~ 6 times of centrifuging and taking bacteria suspension Vacuum Concentrations, obtain the concentrated bacterium liquid of bifidobacterium adolescentis.
The present invention is before artificial infection lactobacillus-fermented, three kinds of lactic acid bacterias such as streptococcus thermophilus, lactobacillus bulgaricus and bifidobacterium adolescentis have been carried out respectively expanding cultivating and carrying out appropriateness and concentrated, and the employing technique of inoculation at times, can improve lactobacillus-fermented efficiency, accelerating lactic acid bacteria dominant microflora forms speed and forms multiple summit of growths in the different periods, produce lactic acid simultaneously rapidly and be also conducive to suppress varied bacteria growing, made up less salt fermentation and easily grown miscellaneous bacteria, the content of nitrite defect slowly that declines.
Compared with prior art, the present invention has the following advantages:
(1) in the basic fermented feed liquid that the present invention adopts, brine concentration is low to moderate 10 ~ 15g/L, and the brine concentration that traditional high salt zymotechnique adopts is generally 50 ~ 80g/L(Han Qiu rosy clouds, Zou Yuhong. the microbiological research of traditional pickles, China brewages, 2008(7), 47 ~ 49, Guan Qianqian. China's traditional zymotic pickles fungus strain structure and Fluctuation research thereof, academic dissertation, University Of Nanchang, microbiology, 2012, 15.), contribute to reduce the salt content in fermentation leaf mustard finished product, in the less salt fermentation leaf mustard finished product that the present invention obtains, salt content adopts standard GB/T 12457-2008 method to measure lower than 5g/kg(), under similarity condition, adopt in traditional high salt zymotechnique product salt content all higher than 30g/kg, simultaneously, less salt fermentation leaf mustard content of nitrite adopts standard GB/T/T 5009.33 1 2010 (hydrochloric acid Cai ethylenediamine method) to measure far below 4 mg/kg(), reach national green food standard,
(2) in preparation method of the present invention, before artificial infection lactobacillus-fermented, three kinds of lactic acid bacterias such as streptococcus thermophilus, lactobacillus bulgaricus and bifidobacterium adolescentis have been carried out respectively expanding cultivating and carrying out appropriateness and concentrated, and the employing technique of inoculation at times, can improve lactobacillus-fermented efficiency, accelerating lactic acid bacteria dominant microflora forms speed and forms multiple summit of growths in the different periods, produce lactic acid simultaneously rapidly and be also conducive to suppress varied bacteria growing, made up less salt fermentation and easily grown miscellaneous bacteria, the content of nitrite defect slowly that declines;
(3) in order to be conducive to the growth and breeding of three kinds of lactic acid bacterias such as streptococcus thermophilus, lactobacillus bulgaricus and bifidobacterium adolescentis, the present invention has added oligoisomaltose, FOS etc. in basic feed liquid above-mentioned lactic acid bacteria has been had the prebiotics of growth promoting function in fermentation, can effectively promote the growth of inoculating lactic acid bacterium;
(4) the present invention adopts ginger and the basic feed liquid of garlic extract preparation fermentation, has brought into play the effect that ginger and garlic suppress the varied bacteria growings such as yeast, mould, has also enriched the local flavor of less salt fermentation leaf mustard simultaneously;
(5) the leaf mustard raw material that the present invention adopts is through cleaning not sterilization, part has retained the natural lactic acid bacteria that leaf mustard itself brings, therefore the present invention had both had advantages of the above-mentioned manual fermentation that has, retain again the natural lactobacillus of part spontaneous fermentation, made up the thin defect of pure strain inoculation artificial fermentation leaf mustard local flavor.
The specific embodiment
The preparation method of less salt fermentation leaf mustard in the present invention, main containing following steps: water extracts ginger and garlic mixture, obtain natural flavor extract, with certain proportion, add salt, oligoisomaltose and FOS, basic feed liquid obtains fermenting after dissolving is uniformly dispersed; To be placed in clean pickle jar through pretreated leaf mustard, add according to a certain percentage the basic feed liquid of fermentation, with certain proportion, inoculate respectively streptococcus thermophilus and the concentrated bacterium liquid of lactobacillus bulgaricus, cover tightly subsequently Pickles-jar cap, with clean water Sealed pickled vegetables pot mouth.Ferment after one day, open pickle jar mouth, with the concentrated bacterium liquid of certain proportion inoculation bifidobacterium adolescentis, cover tightly subsequently Pickles-jar cap, with clean water Sealed pickled vegetables pot mouth, continue fermentation 4-6 days, can obtain less salt fermentation leaf mustard finished product.Concrete technology is described in detail by following examples.
embodiment 1
The preparation method of the less salt fermentation leaf mustard that the present embodiment provides is as follows:
(1) pretreatment of leaf mustard raw material
(1) select that quality is tender and crisp, meat is plump, free from insect pests, AT fresh leaf mustard, clean up with circulating water, and be placed in ventilation and naturally drain away the water;
(2) the above-mentioned leaf mustard draining away the water is cut into the rectangular pretreatment that completes leaf mustard raw material that about 6cm is long, 2cm is wide;
(2) the ferment preparation of basic feed liquid
(1) be cut into uniform thin slice after fresh ginger and garlic are cleaned, with etc. weight ratio mix, obtain ginger and garlic mixture;
(2) ginger and garlic mixture are placed in to container and add pure water, wherein the weight ratio of ginger and garlic mixture and pure water is 1:10, in 70 ℃ of water-bath refluxing extraction 2 times, extract 5 hours at every turn, extract is merged and obtains natural flavor extract;
(3) salt, oligoisomaltose and FOS are added to above-mentioned natural flavor extract with the addition of 10g/L, 150g/L, 150g/L respectively, basic feed liquid obtains fermenting after dissolving is uniformly dispersed;
(3) preparation of the concentrated bacterium liquid of streptococcus thermophilus, lactobacillus bulgaricus and bifidobacterium adolescentis
(1) streptococcus thermophilus and lactobacillus bulgaricus are cultivated with glucose carbon source MRS fluid nutrient medium respectively, make viable count in nutrient solution all reach 10 7cFU/mL left and right, 6 times of centrifuging and taking bacteria suspension Vacuum Concentrations, obtain respectively the concentrated bacterium liquid of streptococcus thermophilus and the concentrated bacterium liquid of lactobacillus bulgaricus;
(2) bifidobacterium adolescentis is cultivated with lactose carbon source MRS fluid nutrient medium, makes viable count in nutrient solution all reach 10 7cFU/mL left and right, 6 times of centrifuging and taking bacteria suspension Vacuum Concentrations, obtain the concentrated bacterium liquid of bifidobacterium adolescentis;
(4) preparation of less salt fermentation leaf mustard:
(1) will be placed in clean pickle jar through pretreated leaf mustard, according to 3 times of leaf mustard weight, add the basic feed liquid of fermentation, with 0.2% of leaf mustard weight, inoculate respectively the concentrated bacterium liquid of streptococcus thermophilus and the concentrated bacterium liquid of lactobacillus bulgaricus, cover tightly subsequently Pickles-jar cap, with clean water Sealed pickled vegetables pot mouth, 20 ~ 25 ℃ of bottom fermentations of room temperature;
(2) fermentation is after one day, open pickle jar mouth, with the concentrated bacterium liquid of 0.3% inoculation bifidobacterium adolescentis of leaf mustard weight, cover tightly subsequently Pickles-jar cap, with clean water Sealed pickled vegetables pot mouth, at 20 ~ 25 ℃ of room temperatures, continue fermentation 6 days, can obtain less salt fermentation leaf mustard finished product, wherein salt content adopts standard GB/T 12457-2008 method to measure lower than 5g/kg(), content of nitrite adopts standard GB/T/T 5009.33-2010 (hydrochloric acid Cai ethylenediamine method) to measure lower than 4 mg/kg().
Get the fermentation leaf mustard finished product that above-described embodiment 1 obtains, sodium chloride content, content of nitrite wherein detected by described analysis determining method, and with similarity condition under the leaf mustard finished product prepared of traditional high salt spontaneous fermentation compare, result is as table 1.
Sodium chloride and nitrous acid content in table 1 less salt fermentation leaf mustard finished product and traditional high salt spontaneous fermentation leaf mustard finished product
The high salt fermentation leaf mustard 1 of uniting in table 1 refers to spontaneous fermentation basis feed liquid brine concentration 50g/L, and traditional high salt fermentation leaf mustard 2 refers to spontaneous fermentation basis feed liquid brine concentration 80g/L.
Wherein, the difference of the making of the high salt spontaneous fermentation leaf mustard of tradition (finished product) and less salt fermentation leaf mustard (finished product) is, the basic feed liquid brine concentration that ferments is higher, in the basic feed liquid of fermenting, do not contain oligoisomaltose and FOS, and in manufacturing process, do not inoculate external source lactic acid bacteria, other fermentation conditions are identical with less salt fermentation leaf mustard.
From table 1, in the less salt fermentation leaf mustard that the present invention obtains, sodium chloride content is significantly lower than the high salt fermentation of tradition leaf mustard finished product; In addition, also there is nitrous acid content significantly lower than the feature of the high salt of tradition fermentation leaf mustard finished product.
embodiment 2
The preparation method of the less salt fermentation leaf mustard that the present embodiment provides is as follows:
(1) pretreatment of leaf mustard raw material
(1) select that quality is tender and crisp, meat is plump, free from insect pests, AT fresh leaf mustard, clean up with circulating water, and be placed in ventilation and naturally drain away the water;
(2) the above-mentioned leaf mustard draining away the water is cut into the rectangular pretreatment that completes leaf mustard raw material that about 7cm is long, 2cm is wide;
(2) the ferment preparation of basic feed liquid
(1) be cut into uniform thin slice after fresh ginger and garlic are cleaned, with etc. weight ratio mix, obtain ginger and garlic mixture;
(2) ginger and garlic mixture are placed in to container and add pure water, wherein the weight ratio of ginger and garlic mixture and pure water is 1:15, in 60 ℃ of water-bath refluxing extraction 2 times, extract 5 hours at every turn, extract is merged and obtains natural flavor extract;
(3) salt, oligoisomaltose and FOS are added to above-mentioned natural flavor extract with the addition of 12g/L, 130g/L, 140g/L respectively, basic feed liquid obtains fermenting after dissolving is uniformly dispersed;
(3) preparation of the concentrated bacterium liquid of streptococcus thermophilus, lactobacillus bulgaricus and bifidobacterium adolescentis
(1) streptococcus thermophilus and lactobacillus bulgaricus are cultivated with glucose carbon source MRS fluid nutrient medium respectively, make viable count in nutrient solution all reach 10 8cFU/mL left and right, 5 times of centrifuging and taking bacteria suspension Vacuum Concentrations, obtain respectively the concentrated bacterium liquid of streptococcus thermophilus and the concentrated bacterium liquid of lactobacillus bulgaricus;
(2) bifidobacterium adolescentis is cultivated with lactose carbon source MRS fluid nutrient medium, makes viable count in nutrient solution all reach 10 8cFU/mL left and right, 5 times of centrifuging and taking bacteria suspension Vacuum Concentrations, obtain the concentrated bacterium liquid of bifidobacterium adolescentis;
(4) preparation of less salt fermentation leaf mustard:
(1) will be placed in clean pickle jar through pretreated leaf mustard, according to 3.5 times of leaf mustard weight, add the basic feed liquid of fermentation, with 0.3% of leaf mustard weight, inoculate respectively the concentrated bacterium liquid of streptococcus thermophilus and the concentrated bacterium liquid of lactobacillus bulgaricus, cover tightly subsequently Pickles-jar cap, with clean water Sealed pickled vegetables pot mouth, 25 ~ 30 ℃ of bottom fermentations of room temperature;
(2) fermentation is after one day, open pickle jar mouth, with the concentrated bacterium liquid of 0.4% inoculation bifidobacterium adolescentis of leaf mustard weight, cover tightly subsequently Pickles-jar cap, with clean water Sealed pickled vegetables pot mouth, at 25 ~ 30 ℃ of room temperatures, continue fermentation 5 days, can obtain less salt fermentation leaf mustard finished product, wherein salt content adopts standard GB/T 12457-2008 method to measure lower than 5g/kg(), content of nitrite adopts standard GB/T/T 5009.33 1 2010 (hydrochloric acid Cai ethylenediamine method) to measure lower than 4 mg/kg().
Get the fermentation leaf mustard finished product that above-described embodiment 2 obtains, sodium chloride content, content of nitrite wherein detected by described analysis determining method, and with similarity condition under the leaf mustard finished product prepared of traditional high salt spontaneous fermentation compare, result is as table 2.
Sodium chloride and nitrous acid content in table 2 less salt fermentation leaf mustard finished product and traditional high salt spontaneous fermentation leaf mustard finished product
The high salt fermentation leaf mustard 1 of uniting in table 2 refers to spontaneous fermentation basis feed liquid brine concentration 50g/L, and traditional high salt fermentation leaf mustard 2 refers to spontaneous fermentation basis feed liquid brine concentration 80g/L.
Wherein the difference of the making of traditional high salt spontaneous fermentation leaf mustard (finished product) and less salt fermentation leaf mustard (finished product) is, the basic feed liquid brine concentration that ferments is higher, in the basic feed liquid of fermenting, do not contain oligoisomaltose and FOS, and in manufacturing process, do not inoculate external source lactic acid bacteria, other fermentation conditions are identical with less salt fermentation leaf mustard.
From table 2, in the less salt fermentation leaf mustard that the present invention obtains, sodium chloride content is significantly lower than the high salt fermentation of tradition leaf mustard finished product; In addition, also there is nitrous acid content significantly lower than the feature of the high salt of tradition fermentation leaf mustard finished product.
 
Above-described embodiment is preferably 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 principle, substitutes, combination, simplify; all should be equivalent substitute mode, be included in protection scope of the present invention.

Claims (10)

1. a less salt fermentation leaf mustard, is characterized in that: in described less salt fermentation leaf mustard salt content lower than 5g/kg, content of nitrite lower than 4mg/kg.
2. the preparation method of less salt fermentation leaf mustard claimed in claim 1, is characterized in that containing following steps:
(1) the basic feed liquid of preparation fermentation, gets ginger and garlic, mixes, add pure water, adopt water-bath refluxing extraction, merge extract, obtain natural flavor extract, in natural flavor extract, add salt, oligoisomaltose and FOS, mix and obtain fermenting basic feed liquid;
(2) choose leaf mustard, pretreatment is placed in round, adds the basic feed liquid of fermentation, and adds the concentrated bacterium liquid of streptococcus thermophilus and the concentrated bacterium liquid of lactobacillus bulgaricus, then sealing and fermenting container, room temperature bottom fermentation;
(3) fermentation, after one day, is opened round, inoculates sealing and fermenting container after the concentrated bacterium liquid of bifidobacterium adolescentis, continues fermentation 4 ~ 6 days under room temperature, obtains less salt fermentation leaf mustard.
3. the preparation method of less salt fermentation leaf mustard according to claim 2, is characterized in that: in step (1), ginger and garlic is identical in quality, and the consumption of pure water is ginger and garlic gross mass 10 ~ 20 times.
4. the preparation method of less salt fermentation leaf mustard according to claim 2, is characterized in that: temperature during the middle water-bath refluxing extraction of step (1) is 50 ~ 70 ℃, and extraction time is 2 ~ 3 times, extracts 3 ~ 5 hours at every turn.
5. the preparation method of less salt fermentation leaf mustard according to claim 2, it is characterized in that: in step (1), the addition of salt is to add 10 ~ 15g in 1L natural flavor extract, the addition of oligoisomaltose is to add 100 ~ 150 g in 1L natural flavor extract, and the addition of FOS is to add 100 ~ 150 g/L in 1L natural flavor extract.
6. the preparation method of less salt fermentation leaf mustard according to claim 2, is characterized in that: the consumption of the fermentation basis feed liquid described in step (2) is 3 ~ 4 times of leaf mustard raw material gross mass.
7. the preparation method of less salt fermentation leaf mustard according to claim 2, is characterized in that: the addition of the concentrated bacterium liquid of the streptococcus thermophilus described in step (2) and the concentrated bacterium liquid of lactobacillus bulgaricus is 0.1 ~ 0.5% of leaf mustard raw material gross mass.
8. the preparation method of less salt fermentation leaf mustard according to claim 7, it is characterized in that: the concentrated bacterium liquid of described streptococcus thermophilus and the concentrated bacterium liquid of lactobacillus bulgaricus prepare by the following method: streptococcus thermophilus and lactobacillus bulgaricus are cultivated with glucose carbon source MRS fluid nutrient medium respectively, made viable count in nutrient solution all reach 10 6more than CFU/mL, 3 ~ 6 times of centrifuging and taking bacteria suspension Vacuum Concentrations, obtain respectively the concentrated bacterium liquid of streptococcus thermophilus and the concentrated bacterium liquid of lactobacillus bulgaricus.
9. the preparation method of less salt fermentation leaf mustard according to claim 2, is characterized in that: in step (2), the inoculum concentration of the concentrated bacterium liquid of bifidobacterium adolescentis is 0.1 ~ 0.5% of leaf mustard raw material gross mass.
10. the preparation method of less salt fermentation leaf mustard according to claim 2, it is characterized in that: the concentrated bacterium liquid of described bifidobacterium adolescentis prepares by the following method: bifidobacterium adolescentis is cultivated with lactose carbon source MRS fluid nutrient medium, made bifidobacterium adolescentis viable count in nutrient solution reach 10 6more than CFU/mL, 3 ~ 6 times of centrifuging and taking bacteria suspension Vacuum Concentrations, obtain the concentrated bacterium liquid of bifidobacterium adolescentis.
CN201310696768.2A 2013-12-18 2013-12-18 Low-salt fermented leaf mustard and preparation method thereof CN103719788B (en)

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CN104770696A (en) * 2015-04-22 2015-07-15 四川东坡中国泡菜产业技术研究院 Fast fermentation method of green leaf mustard
CN105211805A (en) * 2015-11-18 2016-01-06 湖南尔康制药股份有限公司 A kind of less salt salted vegetables and preparation method thereof
CN106820011A (en) * 2017-01-05 2017-06-13 广西金臣科技有限公司 The method for salting of head dish
CN107095220A (en) * 2016-02-19 2017-08-29 唐皓旸 A kind of compound appetizing food of leaf mustard head and preparation method thereof
CN108175093A (en) * 2018-01-18 2018-06-19 浙江燕宝丽堂电子商务有限公司 A kind of edible bird's nest and ddonkey-hide gelatin cake
CN108175092A (en) * 2018-01-18 2018-06-19 浙江燕宝丽堂电子商务有限公司 A kind of edible bird's nest and ddonkey-hide gelatin block
CN108676740A (en) * 2018-04-24 2018-10-19 贵州梵净山生态农业股份有限公司 A kind of novel multi-strain fermentation agent
CN108813396A (en) * 2018-04-24 2018-11-16 贵州梵净山生态农业股份有限公司 A kind of application of multi-strain fermentation agent in beef processing
CN108813395A (en) * 2018-04-24 2018-11-16 贵州梵净山生态农业股份有限公司 A kind of fermented beef fabricated product of low nitrite content

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CN104172038A (en) * 2014-07-18 2014-12-03 湖北工业大学 Potherb mustard-pickled product and low-salt fast pickling method thereof
CN104605299A (en) * 2015-01-29 2015-05-13 臧晋 Pleurotus eryngii pickle fermented product and preparation method of pleurotus eryngii pickle fermented product
CN104605299B (en) * 2015-01-29 2019-02-05 南阳理工学院 A kind of Pleurotus eryngii sauerkraut fermented product and preparation method thereof
CN104705612A (en) * 2015-03-18 2015-06-17 郑雨杰 Peanut leaf mustard pickling method capable of reducing hypertension
CN104719812A (en) * 2015-03-18 2015-06-24 郑雨杰 Method for pickling sour and sweet leaf mustards
CN104705615A (en) * 2015-03-18 2015-06-17 郑雨杰 Almond leaf mustard pickling method capable of reducing hyperlipaemia, hypertension and hyperglycemia
CN104770696A (en) * 2015-04-22 2015-07-15 四川东坡中国泡菜产业技术研究院 Fast fermentation method of green leaf mustard
CN105211805A (en) * 2015-11-18 2016-01-06 湖南尔康制药股份有限公司 A kind of less salt salted vegetables and preparation method thereof
CN107095220A (en) * 2016-02-19 2017-08-29 唐皓旸 A kind of compound appetizing food of leaf mustard head and preparation method thereof
CN106820011A (en) * 2017-01-05 2017-06-13 广西金臣科技有限公司 The method for salting of head dish
CN108175093A (en) * 2018-01-18 2018-06-19 浙江燕宝丽堂电子商务有限公司 A kind of edible bird's nest and ddonkey-hide gelatin cake
CN108175092A (en) * 2018-01-18 2018-06-19 浙江燕宝丽堂电子商务有限公司 A kind of edible bird's nest and ddonkey-hide gelatin block
CN108676740A (en) * 2018-04-24 2018-10-19 贵州梵净山生态农业股份有限公司 A kind of novel multi-strain fermentation agent
CN108813396A (en) * 2018-04-24 2018-11-16 贵州梵净山生态农业股份有限公司 A kind of application of multi-strain fermentation agent in beef processing
CN108813395A (en) * 2018-04-24 2018-11-16 贵州梵净山生态农业股份有限公司 A kind of fermented beef fabricated product of low nitrite content

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