CN103783421B - 一种富硒发酵薇菜的制备方法 - Google Patents
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Abstract
本发明公开了一种富硒发酵薇菜的制备方法,本发明以新鲜薇菜为原料,接种复合乳酸菌发酵,发酵过程中的蛋白酶使乳酸菌对分解蛋白质的能力得到提高,进而产生易与无机硒结合的各种氨基酸,从而完成无机硒到有机硒的转化,使薇菜中富含有机硒。该方法制出的富硒发酵薇菜硒含量最高可达34mg/kg,经过毒性试验证明安全无毒,且其含量可控。同时乳酸菌的加入可改善发酵蔬菜的口感,可去除薇菜的苦涩味,另外本发明采用乳酸发酵的冷加工方法,又添加了有一定的抗氧化作用的亚硒酸钠,因此可以保持薇菜的颜色、脆度和营养价值。
Description
技术领域
本发明属于食品技术领域,具体涉及一种富硒发酵薇菜的制备方法。
背景技术
薇菜,学名“紫箕”,属紫箕科紫箕属多年生草本植物,其营养丰富,粗蛋白含量较高,并含有全部的氨基酸包括8种人体必需氨基酸,还富含有机矿物质及多种维生素,具有较高的食用保健价值,被国内外营养学家誉为绿色保健食品。其根茎幼叶还可人药,并具润肺理气,清热解毒的药用功效。因此说薇菜是上乘的食补佳品,被国家定为特种出口蔬菜。薇菜虽具有很高的营养价值和保健功能,但因其本身有很强的苦涩味难以被鲜食,受资源、加工方式和加工条件的限制,致使薇菜生产品种单一,大部分以其干制品出口日本,国内消费者鲜知薇菜这种珍贵的蕨类植物。目前国内的薇菜加工方式主要是以红薇干、水煮薇菜为主,产品单一。在红微干的制备工艺中对新鲜薇菜经过热烫、漂搓、烘干等一系列工艺,食用时还要经过烫漂复原,致使薇菜原有营养损失巨大,且复原性差。因此开发薇菜产品具有重要的应用价值。
硒是人体必需的微量营养素,中国营养学会已将硒列为15种每日膳食营养素之一。目前已知的与缺硒有关的人类疾病有40多种,包括糖尿病、克山病、癌症、肿瘤等。硒在人体中参与多种免疫与生物学功能,人对植物性产品中硒的生物学利用率大于动物性产品。目前文献中关于植物性富硒产品的制备工艺一般采用对土壤施硒肥、对植物叶面喷洒复合硒肥等。对土壤施硒肥的方式由于土壤的不同吸附能力易造成资源浪费和环境污染;对植物叶面喷洒复合硒肥的方式工作量较大,且由于不同地区、气候、作物等因素,造成产品中硒含量极不稳定。
发明内容
本发明的目的在于提供了一种富硒发酵薇菜的制备方法。本发明以新鲜薇菜为原料,接种复合乳酸菌发酵,并在发酵过程中加入一定量的食品级亚硒酸钠的方法制备富硒发酵薇菜,所得的薇菜产品中硒含量人为可控。
为了达到上述目的,本发明采取如下技术措施:
本发明的发明思路如下:
薇菜有很高的蛋白质含量,而在发酵的过程中体系中的蛋白酶的作用逐渐增强,使乳酸菌对分解蛋白质的能力得到提高,进而产生易与无机硒结合的各种氨基酸,从而完成无机硒到有机硒的转化,使薇菜中富含有机硒。该方法制出的富硒发酵薇菜硒含量最高可达34mg/kg(有机硒含量),经过毒性试验证明安全无毒,且通过改变复合乳酸菌的接种量,和硒盐的添加量,实现硒含量可控性。
乳酸菌的加入可改善发酵蔬菜的口感,因此其对于去除薇菜的苦涩味有很好的效果。本发明采用乳酸发酵的冷加工方法,又添加了有一定的抗氧化作用的亚硒酸钠,因此可以保持薇菜的颜色、脆度和营养价值。与此同时又使薇菜富含了硒功能价值,扩展了新鲜薇菜的应用范围。
一种富硒发酵薇菜的制备方法,其步骤如下:
(1)新鲜薇菜的处理:将新鲜薇菜洗净,并剪去老梗,沥干至无明水后称重。
(2)富硒发酵:将步骤(1)称重后的薇菜放置于发酵罐,按照薇菜与盐水的质量体积比为1:2加入浓度为5.5-6.5%(w/w)的盐水至薇菜完全被淹没,并按照薇菜总重的0.02-0.1‰加入食品级亚硒酸钠,以盐水体积的5.5-6.5%(v/v)接种复合乳酸菌种子液后,用水封罐口20-25℃下密闭发酵15-20天;
(3)脱盐:将富硒发酵完成的薇菜捞出沥至无明显水滴后,放入复原缸内进行冲洗、流水脱盐至测量薇菜盐度为0即可。
所述的复合乳酸菌种子液为明串株菌、植物乳杆菌、短乳杆菌按等质量比混合接种发酵而成。市售的符合国家标准的原料和菌株均可完成本发明。
优选的,盐水浓度为6%;
优选的,复合乳酸菌种子液的添加量为6%;
优选的,步骤(3)中,用水封罐口后,常温密闭发酵时间为20天。
与现有技术相比,本发明具有以下优点:
1、通过富硒发酵,薇菜保留了原有的颜色、脆度及营养价值,并且去除了新鲜薇菜原有的苦涩味;
2、通过富硒发酵,脱盐后,薇菜中的有机硒含量最高可达到34mg/kg,且其安全无毒含量可控,而新鲜薇菜中硒含量仅仅为0.0042mg/kg。
具体实施方式:
本发明所述技术方案,如未特别说明,均为本领域常用技术方案,所述原料如未特别说明,市售的均可使用。
实施例1:
复合乳酸菌接种液的制备:
MRS培养基:蛋白胨10g,酵母提取物5g,葡萄糖20g,牛肉膏10g,酵母提取物5g,K2HPO42g,柠檬酸二铵2g,乙酸钠5g,葡萄糖20g,吐温80mL,蒸馏水1000mL,MgSO4.7H2O0.58g,MnSO4·H2O0.25g,pH值6.2~6.4,固体培养基加琼脂15g,121℃灭菌30min。
用接种环从斜面培养基上接种已经活化24h的3种乳酸菌各1环至100mL MRS培养基中进行混合培养,在30℃培养24h至对数生长期,作为种子液,用于以下实施例。
所述的乳酸菌为:肠膜明串株菌CGMCC1.10327、植物乳杆菌植物亚种CGMCC1.2437、短乳杆菌CGMCC1.579。
实施例2:
(1)新鲜薇菜的处理:刚采摘下来的新鲜薇菜清水将污物和绒毛冲洗干净,剪去老梗,沥干至无明水后称重为150kg;
(2)富硒发酵:将处理好的薇菜平均放入6个发酵罐中,并向各发酵罐中灌入浓度为6%的盐水50L,2.5g食品级亚硒酸钠(从黄骅市津骅添加剂有限公司购买,含量(以Na2SO3计)≥98%)以及3L复合乳酸菌接种液,用水封罐口后密闭发酵20天;
(3)脱盐:将富硒发酵完成的薇菜全部捞出沥至无明显水滴后,放入复原缸内进行冲洗、流水脱盐至测量薇菜盐度为0即可。
实施例2中富硒发酵薇菜有机硒含量为34mg/kg,薇菜保留了原有的绿色、脆度及营养价值(总蛋白含量达到3.0g/100g,水解氨基酸含量为1.72%),并且无新鲜薇菜原有的苦涩味。
实施例3:
(1)新鲜薇菜的处理:同实施例2,称重相同。
(2)富硒发酵:将处理好的薇菜平均放入6个发酵罐中,并向各发酵罐中灌入浓度为5.5%(w/w)的盐水50L,2.5g食品级亚硒酸钠(从黄骅市津骅添加剂有限公司购买,含量(以Na2SO3计)≥98%)以及2.75L乳酸菌,用水封罐口后密闭发酵15天;
(3)脱盐:将富硒发酵完成的薇菜全部捞出沥至无明显水滴后,放入复原缸内进行冲洗、流水脱盐至测量薇菜盐度为0即可。
实施例3中富硒发酵薇菜有机硒含量为24mg/kg,薇菜保留了原有的绿色、脆度及营养价值(总蛋白含量达到3.0g/100g,水解氨基酸含量为1.08%),并且无新鲜薇菜原有的苦涩味。
以上实施例所得产品均符合富硒发酵薇菜含硒量标准。
Claims (1)
1.一种富硒发酵薇菜的制备方法,其步骤如下:
(1)新鲜薇菜的处理:将新鲜薇菜洗净,并剪去老梗,沥干至无明水后称重;
(2)富硒发酵:将步骤(1)称重后的薇菜放置于发酵罐,按照薇菜与盐水的质量体积比为1:2加入浓度为5.5-6.5%w/w的盐水至薇菜完全被淹没,并按照薇菜总重的0.02-0.1‰加入食品级亚硒酸钠,以盐水体积的5.5-6.5%v/v接种复合乳酸菌种子液后,用水封罐口20-25℃下密闭发酵15-20天;
(3)脱盐:将富硒发酵完成的薇菜捞出沥至无明显水滴后,放入复原缸内进行冲洗、流水脱盐至薇菜盐度为0即可;
所述的复合乳酸菌种子液为明串株菌、植物乳杆菌、短乳杆菌按等质量比混合发酵而成,复合乳酸菌种子液的接种量为6%;
所述的明串株菌为:肠膜明串株菌CGMCC 1.10327;所述的植物乳杆菌为:植物乳杆菌植物亚种CGMCC 1.2437;所述的短乳杆菌为:短乳杆菌CGMCC 1.579。
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