CN103829193A - Preparation method of fermented lotus sprout rich in active small peptides - Google Patents
Preparation method of fermented lotus sprout rich in active small peptides Download PDFInfo
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- CN103829193A CN103829193A CN201410094918.7A CN201410094918A CN103829193A CN 103829193 A CN103829193 A CN 103829193A CN 201410094918 A CN201410094918 A CN 201410094918A CN 103829193 A CN103829193 A CN 103829193A
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- lotus root
- bamboo shoot
- root bamboo
- fermentation
- lotus
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 89
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 89
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title abstract 7
- 102000004196 processed proteins & peptides Human genes 0.000 title abstract 4
- 238000000855 fermentation Methods 0.000 claims abstract description 39
- 230000004151 fermentation Effects 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 17
- 241000186660 Lactobacillus Species 0.000 claims abstract description 13
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 13
- 206010033546 Pallor Diseases 0.000 claims abstract description 10
- 150000001875 compounds Chemical class 0.000 claims abstract description 10
- 235000015165 citric acid Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims abstract description 7
- 235000010262 sodium metabisulphite Nutrition 0.000 claims abstract description 7
- 102000004190 Enzymes Human genes 0.000 claims abstract description 5
- 108090000790 Enzymes Proteins 0.000 claims abstract description 5
- 244000068988 Glycine max Species 0.000 claims abstract description 5
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 82
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 82
- 241001330002 Bambuseae Species 0.000 claims description 82
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 82
- 239000011425 bamboo Substances 0.000 claims description 82
- 235000013312 flour Nutrition 0.000 claims description 20
- 241000228245 Aspergillus niger Species 0.000 claims description 14
- 240000006439 Aspergillus oryzae Species 0.000 claims description 14
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 13
- 238000010612 desalination reaction Methods 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 241000894006 Bacteria Species 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 8
- 235000015424 sodium Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 7
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- 235000010331 calcium propionate Nutrition 0.000 claims description 6
- 239000004330 calcium propionate Substances 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 5
- 239000013589 supplement Substances 0.000 claims description 5
- 229940009662 edetate Drugs 0.000 claims description 2
- 238000005554 pickling Methods 0.000 claims description 2
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 14
- 230000008569 process Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 3
- 230000001580 bacterial effect Effects 0.000 abstract description 3
- 238000002791 soaking Methods 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 abstract 1
- 230000000975 bioactive effect Effects 0.000 abstract 1
- 238000011033 desalting Methods 0.000 abstract 1
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 abstract 1
- 229960001484 edetic acid Drugs 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 239000004320 sodium erythorbate Substances 0.000 abstract 1
- 235000010352 sodium erythorbate Nutrition 0.000 abstract 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 10
- 230000000694 effects Effects 0.000 description 6
- 238000011081 inoculation Methods 0.000 description 6
- 238000006424 Flood reaction Methods 0.000 description 5
- 239000012153 distilled water Substances 0.000 description 5
- 239000004310 lactic acid Substances 0.000 description 5
- 235000014655 lactic acid Nutrition 0.000 description 5
- 239000002609 medium Substances 0.000 description 5
- 239000001963 growth medium Substances 0.000 description 4
- 239000002054 inoculum Substances 0.000 description 4
- 239000001965 potato dextrose agar Substances 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 235000015099 wheat brans Nutrition 0.000 description 4
- 229940041514 candida albicans extract Drugs 0.000 description 3
- 238000011109 contamination Methods 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 230000002950 deficient Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- UEUXEKPTXMALOB-UHFFFAOYSA-J tetrasodium;2-[2-[bis(carboxylatomethyl)amino]ethyl-(carboxylatomethyl)amino]acetate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O UEUXEKPTXMALOB-UHFFFAOYSA-J 0.000 description 3
- 239000012138 yeast extract Substances 0.000 description 3
- 235000019750 Crude protein Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 235000003239 Guizotia abyssinica Nutrition 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000001929 Lactobacillus brevis Species 0.000 description 1
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- YXVFQADLFFNVDS-UHFFFAOYSA-N diammonium citrate Chemical compound [NH4+].[NH4+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O YXVFQADLFFNVDS-UHFFFAOYSA-N 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a preparation method of a fermented lotus sprout rich in active small peptides. The preparation method comprises the steps of salting the fresh lotus sprout with 15% of saline water for 7 days for the first time after washing and blanching the fresh lotus sprout, carrying out segment treatment, adopting a 10-12h soaking desalting process, adding sodium erythorbate, sodium pyrosulfite, citric acid and disodium EDTA (ethylene diamine tetraacetic acid) to protect the color and brittleness of the lotus sprout after the salinity is reduced to 5-6 baume degrees, adding fermented defatted soybean powder, carrying out hermetic fermentation at 20 DEG C for 5-7 days, inoculating compound lactobacillus to hydrolyze and ferment the lotus sprout for 3-5 days in combination with bacterial enzymes, and generating bioactive small peptides and active lactobacillus functional factors through fermentation, wherein the content of active small peptides with molecular weights of 190-2000Da in a finished product is more than 0.60g/100g; the viable count of lactobacillus is more than 6.1*10<7>cfu/g; the content of total protein is more than 1.16/100g. The preparation method has the advantages of high raw material utilization rate and short production cycle. The prepared functional fermented lotus sprout has good taste, strong flavor and relatively strong health care function.
Description
Technical field
The invention belongs to food brewing technical field, be specifically related to a kind of preparation method who is rich in active small peptide fermentation lotus root bamboo shoot.
Background technology
Fermentation lotus root bamboo shoot contain abundant functional form composition, helpful to health certain or multiple function, have enough nutritive validities to improve health status, are to reduce ill fermented type functional food.Be preservation technique and the salt marsh of lotus root bamboo shoot to the main direction of the research of lotus root bamboo shoot both at home and abroad at present.And the report of fermentation lotus root bamboo shoot technique is little, functional form fermentation lotus root bamboo shoot have probiotic lactobacillus and active small peptide function factor, not only effectively controlled the brown stain of lotus root bamboo shoot in technical research, and give the local flavor of lotus root bamboo shoot uniquenesses, improved pickle lotus root bamboo shoot local flavor deficiency and color and luster not good, and the lotus root bamboo shoot that make to ferment have alimentary health-care function.
Summary of the invention
Technical problem to be solved by this invention has been to provide a kind of preparation method who is rich in active small peptide fermentation lotus root bamboo shoot, the functional fermentation lotus root bamboo shoot utilization rate of raw materials that adopts the method to prepare is high, mouthfeel is better, and there is stronger health-care effect, wherein molecular weight 190-2000Da active small peptide content be 0.60～0.72g/100g, the viable count of lactic acid bacteria is 6.1 × 10
7～6.6 × 10
7cfu/g, the content of total protein is 1.16～1.39g/100g.
Object of the present invention is achieved through the following technical solutions:
A preparation method who is rich in active small peptide fermentation lotus root bamboo shoot, its step is as follows:
(1) raw material: the lotus root bamboo shoot and the defatted soy flour that clean up;
(2) blanching with protect look: lotus root bamboo shoot are placed in the water of 80 DEG C to blanching 1min;
(3) just salt down: protect lotus root bamboo shoot after look by the 15%(w/w of lotus root bamboo shoot quality) add salt, layering is pickled, and one deck lotus root bamboo shoot are spilt one deck salt, supplement the salt solution of 10-15B é °, flood to lotus root bamboo shoot, pickle 5-7d at 4 DEG C;
(4) desalination: the lotus root bamboo shoot after pickling are cut off, adopts pure water to soak desalination 10-12h, changes a water every 4-5h, and salinity is down to 5-6B é °;
(5) protect look and protect crisp processing: adding different Vc sodium, 0.2-0.4 ‰ (w/w) sodium pyrosulfite, 0.4-0.5 ‰ (w/w) citric acid, 0.3% (w/w) calcium propionate, 0.3-0.5 ‰ (w/w) EDETATE SODIUM by the 1.0-1.5 ‰ (w/w) of lotus root bamboo shoot quality the lotus root bamboo shoot of desalination are protected to look and the crisp processing of guarantor;
(6) processing of fermentation defatted soy flour: defatted soy flour and water are with 1:1(w/w) mix, obtain defatted soybean amidin, 34 DEG C of fermentation temperatures, humidity is under 85% condition, access with defatted soybean amidin mass ratio be 0.25%(w/w) aspergillus niger, aspergillus oryzae 0.5%(w/w), the saccharomyces cerevisiae seed liquor of 3 ‰ (w/w), fermentation 48h.
(7) associating bacterium enzyme hydrolysis fermentation lotus root bamboo shoot: by the 4.0-4.5%(w/w of lotus root bamboo shoot quality) add the defatted soy flour fermenting, 20 DEG C of sealed fermenting 5-7d, then by the 6-8%(w/w of lotus root bamboo shoot quality) access compound lactobacillus seed liquor, fermentation 3-5d, obtains product.
Preferably, in step (3), pickled after, supplement the salt solution of 15B é °, flood to lotus root bamboo shoot;
Preferably, in step (3), at 4 DEG C, pickle 7d;
Preferably, in step (4), adopt the desalinating process that soaks 12h;
Preferably, in step (5), add different Vc sodium, 0.4 ‰ sodium pyrosulfites, 0.5 ‰ citric acids, 0.3% calcium propionate, 0.5 ‰ EDETATE SODIUMs by 1.5 ‰ (w/w) of lotus root bamboo shoot quality the lotus root bamboo shoot of desalination are protected look and protect crisp processing;
Preferably, in step (7), by the 4.0%(w/w of lotus root bamboo shoot quality) add the defatted soy flour of fermentation, 20 DEG C of sealed fermenting 7d;
Preferably, in step (7), press the 8%(w/w of lotus root bamboo shoot quality) access compound lactobacillus.
Step (1) Raw processing, raw material needs decontamination while cleaning, removes mud, removes foreign matter, requires look white, bright, fresh, draining 20 minutes after cleaning; Put neatly as a branch of taking 30-35 root.
In step (4), pickled rear segment, is cut into 2.5-3.0cm long, according to the size of every section, is divided into three ranks, and large, medium and small level, cleans up after cutting, and removal of contamination, foreign matter and defective products, be beneficial to commercialization.When desalination, pure water floods lotus root bamboo shoot.
Described aspergillus niger and aspergillus oryzae are the production making by aerated koji making aspergillus niger and the aspergillus oryzae of this area routine.
Described saccharomyces cerevisiae seed liquor and compound lactobacillus seed liquor are the seed liquor that is cultured in the usual way exponential phase.
Above-described bacterial strain, conventionally or commercially available in this area all can complete the present invention.
Compared with prior art, the present invention has the following advantages:
1. pair lotus root bamboo shoot blanching treatment time and temperature have been carried out strict control, maximum reservation lotus root bamboo shoot V
c, brittleness and polyphenol oxidase, peroxidase activity.
2. adopt the method lotus root bamboo shoot of preparing not only effectively to control the brown stain of lotus root bamboo shoot in technical research, and given the local flavor of product uniqueness, improved pickle lotus root bamboo shoot local flavor deficiency and color and luster not good, and the lotus root bamboo shoot that make to ferment have alimentary health-care function.
3. defatted soy flour produces little peptide by the hydrolysis of microorganism, not only has oxidation resistant effect, and can promote lipometabolic function.Therefore ferment defatted soy flour hydrolyzate except preventing the brown stain of lotus root bamboo shoot by interpolation, and can cosmetic slimming.
Detailed description of the invention
By following examples, the present invention is described in further detail, but content of the present invention is not limited to this.Technical scheme of the present invention or expression way, if not otherwise specified, be and well known to a person skilled in the art.Described reagent if not otherwise specified, all purchased from biochemical shop, or the common agents being known to the skilled person.
Embodiment 1:
1. bacterial classification cultural method:
1) high activity brewer's dried yeast activation:
Yeast extract: 2.0g/L, peptone: 4.0g/L, NaCl:0.2g/L, MgSO
4: 0.2g/L, KH
2pO
4: 0.5g/L
PH nature, 115 DEG C of sterilizing 20min, the high activity saccharomyces cerevisiae powder of cooling rear access 1.0g/L, 30 DEG C of activation 5h, obtain saccharomyces cerevisiae seed liquor, for following examples.
Described high-activity yeast is purchased from Angel Yeast Co.,Ltd
2) cultivation of aspergillus niger
With potato dextrose agar (PDA culture medium) test tube solid culture aspergillus niger spore; 100g wheat bran adds 90g distilled water, stir, sterilizing 30min under 121 DEG C, 0.1MPa condition, treats that it is cooled to 25 DEG C, taking 1.2%(v/w) the aspergillus niger spore (concentration of spore suspension is 0.6 hundred million/mL) cultivated of inoculum concentration inoculation test tube, obtain aspergillus niger seed; With 1kg wheat bran add 0.9kg distilled water according to aforementioned proportion with 3%(w/w) inoculum concentration inoculated aspergillus niger seed expanding cultivate, then prepare production aspergillus niger by aerated koji making, for following examples.
Described aspergillus niger is: aspergillus niger Aspergillus niger CGMCC3.04628
3) cultivation of aspergillus oryzae
With potato dextrose agar (PDA culture medium) test tube solid culture aspergillus oryzae spore; 250g wheat bran adds 200g distilled water, stir, sterilizing 30min under 121 DEG C, 0.1MPa condition, treats that it is cooled to 30 DEG C, taking 1.5%(v/m) the aspergillus oryzae spore (concentration of spore suspension is 0.5 hundred million/mL) cultivated of inoculum concentration inoculation test tube, obtain aspergillus oryzae seed; With 1kg wheat bran add 0.8kg distilled water according to aforementioned proportion with 3%(w/w) inoculum concentration inoculation aspergillus oryzae seed expanding cultivate, then prepare production aspergillus oryzae by aerated koji making, for following examples.
Described aspergillus oryzae is: aspergillus oryzae Aspergillus oryzae CGMCC3.00801
4) preparation of the seed liquor of compound lactobacillus
MRS culture medium: peptone 10g, yeast extract 5g, glucose 20g, beef extract 10g, yeast extract 5g, K2HPO42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween 80 mL, distilled water 1000mL, MgSO4.7H2O0.58g, MnSO4H2O0.25g, pH value 6.2～6.4, solid medium adds agar 15g, 121 DEG C of sterilizing 30min.
Encircle to 100mL MRS culture medium and carry out Mixed culture with the lactic acid bacteria each 3 that oese has activated 24h from slant medium inoculation, cultivate 24h at 30 DEG C, as compound lactobacillus seed liquor, for following examples.
Described lactic acid bacteria is: the bright string strain of goldbeater's skin bacterium CGMCC1.10327, Lactobacillus plantarum plant subspecies CGMCC1.2437, Lactobacillus brevis CGMCC1.579;
Embodiment 2:
A preparation method who is rich in active small peptide fermentation lotus root bamboo shoot, its step is as follows:
1) select materials: fresh lotus root bamboo shoot (Hubei Liang Hu Shuan Run Food Co., Ltd) 1000kg
Defatted soy flour (Wandefu Ind Co., Ltd., Shandong) 40kg.
2) clean and arrange: 1000kg lotus root bamboo shoot are rinsed well with clear water, and a point 30-35 root is a branch of binding, putting neat.
3) blanching with protect look: lotus root bamboo shoot are placed in the water of 80 DEG C to blanching 1min.
4) technique that just salts down: will protect lotus root bamboo shoot after look and add the salt of 150kg, layering is pickled, and one deck lotus root bamboo shoot are spilt one deck salt, supplement the salt solution of 15B é °, floods to lotus root bamboo shoot, pickles 5d at 4 DEG C.
5) segment: pickled rear segment, be cut into 2.5-3.0cm long, according to the size of every section, be divided into three ranks, large, medium and small level, cleans up removal of contamination, foreign matter and defective products after cutting;
6) desalinating process: adopt the technique of soaking 10h desalination, adopt pure water to soak, change a water every 4-5h, salinity is down to 5-6B é °, and pure water floods lotus root bamboo shoot while immersion;
7) protect look and protect crisp processing: in the lotus root bamboo shoot after desalination, add the different Vc sodium of 1kg, the sodium pyrosulfite of 0.2kg, the EDETATE SODIUM of the citric acid of 0.4kg, 3kg calcium propionate, 0.3kg, protects crisply to lotus root bamboo shoot, and effectively suppress the enzymatic brownings of lotus root bamboo shoot.
8) treatment process of defatted soy flour: get 40kg defatted soy flour and 40kg water and mix, 34 DEG C of fermentation temperatures, under the condition that humidity is 85%, the aspergillus niger of access 0.2kg, the aspergillus oryzae of 0.4kg, 0.24kg saccharomyces cerevisiae seed liquor, fermentation 48h.Crude protein content after fermentation is increased to 88.57% by 55.83% of raw material.
9) associating bacterium enzyme hydrolysis fermentation lotus root bamboo shoot: get the rear defatted soy flour 40kg of fermentation and add in fermentation lotus root bamboo shoot, 20 DEG C of sealed fermenting 5d, the compound lactobacillus seed liquor making in inoculation 60kg embodiment 1 continues fermentation 3 days at 20 DEG C, has both obtained product.Detect the content of its major function composition, wherein the viable count of lactic acid bacteria is 6.1 × 10
7the molecular weight of cfu/g, the little peptide of functional form is that the content of 190-2000Da is that the content of 0.60g/100g, gross protein is 1.16g/100g.
Embodiment 3:
A preparation method who is rich in active small peptide fermentation lotus root bamboo shoot, its step is as follows:
1) select materials: fresh lotus root bamboo shoot (Hubei Liang Hu Shuan Run Food Co., Ltd) 1000kg
Defatted soy flour (Wandefu Ind Co., Ltd., Shandong) 42kg.
2) clean and arrange: 1000kg lotus root bamboo shoot are rinsed well with clear water, and a point 30-35 root is a branch of binding, putting neat.
3) blanching with protect look: lotus root bamboo shoot are placed in the water of 80 DEG C to blanching 1min.
4) technique that just salts down: will protect lotus root bamboo shoot after look and add the salt of 150kg, layering is pickled, and one deck lotus root bamboo shoot are spilt one deck salt, supplement the salt solution of 15B é °, floods to lotus root bamboo shoot, pickles 7d at 4 DEG C.
5) segment: pickled rear segment, be cut into 2.5-3.0cm long, according to the size of every section, be divided into three ranks, large, medium and small level, cleans up removal of contamination, foreign matter and defective products after cutting;
6) desalinating process: adopt the technique of soaking 12h desalination, adopt pure water to soak, change a water every 4-5h, salinity is down to 5-6B é °, and pure water floods lotus root bamboo shoot while immersion;
7) protect look and protect crisp processing: in the lotus root bamboo shoot after desalination, add the different Vc sodium of 1.5kg, the sodium pyrosulfite of 0.4kg, the EDETATE SODIUM of the citric acid of 0.5kg, 3kg calcium propionate, 0.5kg, protects crisply to lotus root bamboo shoot, and effectively suppress the enzymatic brownings of lotus root bamboo shoot.
8) treatment process of defatted soy flour: get 42kg defatted soy flour and 42kg water and mix, 34 DEG C of fermentation temperatures, under the condition that humidity is 85%, the aspergillus niger of access 0.21kg, the aspergillus oryzae of 0.42kg, 0.25kg saccharomyces cerevisiae seed liquor,
Fermentation 48h.Crude protein content after fermentation is increased to 88.57% by 55.83% of raw material.
9) associating bacterium enzyme hydrolysis fermentation lotus root bamboo shoot: get the rear defatted soy flour 45kg of fermentation and add in fermentation lotus root bamboo shoot, 20 DEG C of sealed fermenting 7d, the compound lactobacillus seed liquor making in inoculation 80kg embodiment 1 continues fermentation 3 days at 20 DEG C, has both obtained product.Detect the content of its major function composition, wherein the viable count of lactic acid bacteria is 6.6 × 10
7the molecular weight of cfu/g, the little peptide of functional form is that the content of 190-2000Da is that the content of 0.72g/100g, total protein is 1.39g/100g.
Claims (4)
1. a preparation method who is rich in active small peptide fermentation lotus root bamboo shoot, its step is as follows:
(1) raw material: the lotus root bamboo shoot and the defatted soy flour that clean up;
(2) blanching with protect look: lotus root bamboo shoot are placed in the water of 80 DEG C to blanching 1min;
(3) just salt down: the lotus root bamboo shoot of protecting after look add salt by the 15%w/w of lotus root bamboo shoot quality, and layering is pickled, and one deck lotus root bamboo shoot are spilt one deck salt, supplement the salt solution of é ° of 10-15 B, flood to lotus root bamboo shoot, pickle 5-7d at 4 DEG C;
(4) desalination: the lotus root bamboo shoot after pickling are cut off, adopts pure water to soak desalination 10-12h, changes a water every 4-5h, and salinity is down to 5-6 B é °;
(5) protect look and protect crisp processing: adding different Vc sodium, 0.2-0.4 ‰ w/w sodium pyrosulfite, 0.4-0.5 ‰ w/w citric acid, 0.3 % w/w calcium propionate, 0.3-0.5 ‰ w/wEDTA disodium by 1.0-1.5 ‰ w/w of lotus root bamboo shoot quality the lotus root bamboo shoot of desalination are protected look and protect crisp processing;
(6) processing of fermentation defatted soy flour: defatted soy flour and water mix with 1:1w/w, obtain defatted soybean amidin, 34 DEG C of fermentation temperatures, humidity is under the condition of 85 %, access is the aspergillus niger of 0.25 %w/w with defatted soybean amidin mass ratio, the aspergillus oryzae of 0.5%w/w, the saccharomyces cerevisiae seed liquor of 3 ‰ w/w, fermentation 48h;
(7) associating bacterium enzyme hydrolysis fermentation lotus root bamboo shoot: by the 4.0-4.5%(w/w of lotus root bamboo shoot quality) add the defatted soy flour fermenting, 20 DEG C of sealed fermenting 5-7d, then by the 6-8%w/w access compound lactobacillus seed liquor of lotus root bamboo shoot quality, fermentation 3-5d, obtains product.
2. preparation method as claimed in claim 1, it is characterized in that: in step (5), add different Vc sodium, 0.4 ‰ sodium pyrosulfites, 0.5 ‰ citric acids, 0.3 % calcium propionate, 0.5 ‰ EDETATE SODIUMs by 1.5 ‰ w/w of lotus root bamboo shoot quality the lotus root bamboo shoot of desalination are protected look and protect crisp processing.
3. preparation method as claimed in claim 1, is characterized in that: in step (7), add the defatted soy flour of fermentation, 20 DEG C of sealed fermenting 7d by the 4.0%w/w of lotus root bamboo shoot quality.
4. preparation method as claimed in claim 1, is characterized in that: in step (7), access compound lactobacillus by the 8%w/w of lotus root bamboo shoot quality.
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| CN104431909A (en) * | 2015-01-04 | 2015-03-25 | 湖北工业大学 | Method for making fermented crystal crisp sweet bamboo shoot |
| CN104705611A (en) * | 2015-03-11 | 2015-06-17 | 湖南农业大学 | Processing method of fermented lotus sprouts |
| CN105685885A (en) * | 2016-01-26 | 2016-06-22 | 湖北工业大学 | Method for preparing fermented-bean-curd-flavor, fresh, fragrant and soft lotus root pieces |
| CN107048372A (en) * | 2017-04-28 | 2017-08-18 | 四川江中源食品有限公司 | A kind of processing method of instant vegetables bag and products thereof |
| CN107048372B (en) * | 2017-04-28 | 2021-01-15 | 四川江中源食品有限公司 | Processing method of instant vegetable bag and product thereof |
| CN108713714A (en) * | 2018-06-06 | 2018-10-30 | 湖北工业大学 | A kind of preparation method that drifting fragrance soy preserved radish is dry |
| CN109329819A (en) * | 2018-12-05 | 2019-02-15 | 湖北民族学院 | A kind of selenium-rich taro lotus stem local flavor pickled vegetable and preparation method thereof |
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