CN103948019A - Bio-processing method for fermentation of edible mushroom probiotics and edible mushroom probiotic instant food - Google Patents
Bio-processing method for fermentation of edible mushroom probiotics and edible mushroom probiotic instant food Download PDFInfo
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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
- A23L31/00—Edible extracts or preparations of fungi; 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
Abstract
The invention discloses a bio-processing method for fermentation of edible mushroom probiotics and an edible mushroom probiotic instant food. Edible mushrooms used as raw materials and table salt are charged into a sealed bottle directly and then are subjected to steam sterilization, and then lactic acid bacteria fermentation liquid is added for fermentation to obtain the edible mushroom probiotic instant food. According to the bio-processing method, the edible mushrooms and lactic acid bacteria are organically combined for fermentation, scientific and reasonable steps and technological conditions are designed, the sealed bottle, particularly a glass pudding bottle, is used as a preparation vessel, and the volume ratio of the edible mushrooms and the sealed fermentation vessel is reasonably designed, so that the success rate and the safety of the fermented product are improved, the fermented edible mushroom product has high purity of probiotics, and the fermentation cost is reduced; the investment is low and the operation is easy, so that the bio-processing method is suitable for production and enlargement production in factories; besides, the shelf life of the edible mushrooms can be prolonged and the biological preservation effect is achieved.
Description
Technical field
The biological processing technical field that the invention belongs to edible gill fungus bacterium (edible mushroom, medicinal fungus), more specifically, relates to a kind of biological processing method and prebiotic fast food food of edible gill fungus bacterium of edible gill fungus bacterium probiotics fermention.
Background technology
The industry development of China gill fungus bacterium (edible mushroom, medicinal fungus) is rapid, underproduce 100,000 tons of edible fungi of china in 1978, by 2010, national edible mushroom total output reached 2261.8 ten thousand tons, the gross output value reaches 1272.7 hundred million yuan, the easy brown stain of color of edible gill fungus bacterium, and the fresh shelf life of selling is short, commodity value easily reduces, and in the time gathering, there is a large amount of wastes, in order to improve the economic benefit that eats Xun Jun enterprise, the edible further processing of gill fungus bacterium is also become to the trend in current edible mushroom market.
Edible gill fungus bacterium contains abundant polysaccharide, crude fibre, several mineral materials, protein and 18 kinds of free amino acids, wherein 8 seed amino acids of needed by human account for the more than 40% of total amino acid content, contain just like fungal immunomodulatory protein isoreactivity material simultaneously, showing through scientific research the effect that edible gill fungus bacterium has antitumor, anti-inflammatory etc. and improves human immunity regulatory function, is the health food of comprehensive nutrition, reasonable mixture ratio.
The further deep processing of edible gill fungus bacterium can delay the shelf-life of edible gill fungus bacterium, reach the effect of its quality of biological preservation, can make the converted products of edible gill fungus bacterium abundanter, improve economic worth, also can meet society people simultaneously nutrition, health, green cooking culture are pursued.
Current similar Chinese invention patent publication number be the disclosed a kind of pleurotus eryngii pickles of CN101933615A and production technology, it adopts the shelf-life of adding a small amount of anticorrisive agent prolongation product, and the present invention eats gill fungus bacterium by probiotics fermention and reaches to produce the antibacterial materials such as organic acid the effect that extends shelf life of products.Disclosed a kind of pickled oyster mushrooms of Chinese invention patent publication number CN102187997A and preparation method thereof, it adopts traditional pickle jar that the flat mushroom of blanching 30s is fermented 18 days at 20 DEG C, the lactic acid bacteria of the slightly long and access of fermentation time without significant advantage, affects the security of flat mushroom kimchi products than miscellaneous bacterias such as the yeast producing in sweat.
Lactic acid bacteria has the breeding that suppresses spoilage organisms, maintains the colony balance in human body intestinal canal, suppresses cholesterol absorption, reducing blood lipid, hypotensive, antitumor, pre-anti-cancer effect, and strengthen the effects such as body immunity and resistance.
Food medicine effect of edible gill fungus bacterium and lactic acid bacteria is all very significant, if the advantage of the two is combined to the edible gill fungus bacterium of further deep processing, the edible gill fungus bacterium that obtains green nourishing eats soon product and will have wide market prospects.But edible gill fungus bacterium itself is exactly a kind of fungi, and unfavorable fermentation can produce a lot of peculiar smell, and taste is difficult to be accepted by consumer, and its security can not be guaranteed.
Have no at present edible gill fungus bacterium and lactic acid bacteria in conjunction with the technology report of preparing the edible gill fungus bacterium of probiotics fermention.
Summary of the invention
The object of the invention is to overcome the deficiency of existing edible gill fungus bacterium process technology, a kind of biological processing method of edible gill fungus bacterium probiotics fermention is provided, by scientific and reasonable technique, edible gill fungus bacterium and these two kinds of food materials in the pink of condition of lactic acid bacteria are organically combined, the storage life that extends edible gill fungus bacterium, ensures its nutritive value and organoleptic quality, reaches the effect of preservation, reduce the pressure of selling fresh goods, widen the manufacture field of edible gill fungus bacterium, enrich the diversity of product, increase economic efficiency.
Another object of the present invention is to provide the edible gill fungus bacterium instant product that adopts the green nourishing for preparing of described method, delicious, healthy.
Object of the present invention is achieved by the following technical programs:
A kind of biological processing method that edible gill fungus bacterium probiotics fermention is provided, comprises the following steps:
S1. the pre-treatment of edible gill fungus bacterium: by the impurity elimination of fresh free of contamination edible gill fungus bacterium raw material, clean, dry, stripping and slicing or section, for subsequent use;
S2. according to the edible gill fungus bacterium of 50～100g: the ratio of 100～200mL air-tight bottle volume packs ready S1 edible gill fungus bacterium into air-tight bottle, adds salt, and air-tight bottle is sealed;
S3. the air-tight bottle that S2 is equipped with to edible edible gill fungus bacterium carries out after sterilization treatment cooling;
S4. under aseptic condition, streptococcus acidi lactici fermented solution is added to the air-tight bottle that edible gill fungus bacterium is housed described in S3, mix rear sealing and fermenting thoroughly;
S5. air-tight bottle constant temperature standing for fermentation is got product;
Wherein, described in S4, the preparation method of streptococcus acidi lactici fermented solution is by the bacterial classification of lactic acid bacteria 25 DEG C～37 DEG C constant temperature culture 24h in fermentation medium, be inoculated in fermentation medium with 1%～4% inoculum concentration again, constant temperature culture 16～24h at 25 DEG C～37 DEG C, centrifugal collection thalline, again by 0.8%～2%(g/mL for thalline) NaCl aqueous cleaning 1～3 time after, then dissolve thalline with 0.8%～2% NaCl, obtain zymotic fluid.
Described fermentation medium is the MRS culture medium of improvement, in the MRS culture medium of 1L improvement, contain: peptone 5.0～15.0g, beef extract 5.0～15.0g, yeast extract 2.0～10.0g, diammonium hydrogen citrate 1.0～3.0g, glucose 10.0～30.0g, sodium acetate 3.0～6.0g, dipotassium hydrogen phosphate 1.0～5.0g, magnesium sulfate 0.25～1.0g, agar 15.0～20.0g, distilled water 1L, pH value is 6.5,121 DEG C, 20min sterilizing.
The process conditions of fermenting described in S4 are: the inoculum concentration of lactic acid bacteria is 1.0%～8.0%, and the concentration of salt is 0.5%～4.0%, and fermentation temperature is 15 DEG C～35 DEG C, and fermentation time is 4～10 days.
More preferably technological condition for fermentation is: the inoculum concentration of lactic acid bacteria is 1.0～3.0%, and the concentration of salt is 0.5%～2 %, and fermentation temperature is 20～30 DEG C, and fermentation time is 5～8 days.
Described lactic acid bacteria preferred plant lactobacillus or Lactococcus lactis described in S1.
Individual little edible gill fungus bacterium is without stripping and slicing or section, individual larger edible gill fungus bacterium cut into slices or rip cutting into strips or become square shape.Preferably, described in S1, the size of stripping and slicing or section is about 1cm × 1cm.
Preferably, described in S2, the addition of salt is 2% of edible gill fungus mycoplasma amount.
Described in S2, preferably pudding bottle with cover of air-tight bottle, preferably adopts glass pudding bottle.
Preferably, sterilizing is steam sterilizing described in S3, and the temperature of steam sterilizing is 80～121 DEG C, and sterilization time is 15～35min, can ensure that edible gill fungus bacterium is block-shaped complete, and have good elasticity.
Preferably, described in S4, sealing is to adopt aseptic sealed membrane or aluminium foil after air-tight bottle sealing, to cover seal bottle cap again.
Preferably, described edible gill fungus bacterium is pleurotus eryngii, asparagus, Hericium erinaceus or crab flavour mushroom etc.
The prebiotic fast food food of edible gill fungus bacterium that the present invention provides described biological processing method to prepare simultaneously.The air-tight bottle adopting when finished product can adopt preparation is packed.The present invention preferably adopts the glass pudding bottle of 100～200mL, and the edible gill fungus bacterium of 50～100g according to the present invention: the ratio of the volume of 100～200mL glass pudding bottle will eat gill fungus bacterium and pack air-tight bottle into, add salt carries out after sterilization treatment cooling after sealing; Under aseptic condition, streptococcus acidi lactici fermented solution is added to glass pudding bottle, mix rear sealed thermostat standing for fermentation thoroughly, get product.Adopt the glass pudding bottle of 100～200mL to realize the edible gill fungus bacterium biological processing of the present invention, ensure reliable, safety, the health of fermentation, described glass pudding bottle is production container, it is again the packing container of product, need not change during this time any device, the attractive packages of finished product is beautiful and practical, extremely meets the consumption habit of fast food food.
The viable count of the lactic acid bacteria that the prebiotic fast food food of described edible gill fungus bacterium that the inventive method is produced becomes is 10
7～10
9the order of magnitude, pH scope is 3.0～4.0.
The present invention has following beneficial effect:
The processing and antistaling biological method of existing edible gill fungus bacterium is actually rare, and it is more rarely seen edible gill fungus bacterium directly can be processed into easily to the technical scheme of food soon.The invention provides the processing and antistaling biological method of a kind of new edible gill fungus bacterium, to eat gill fungus bacterium and the lactic acid bacteria fermentation process that combines, the rational step of design science and process conditions, adopt air-tight bottle especially to adopt pudding bottle as preparing container, edible gill fungus bacterium reasonable in design and the volumetric ratio of sealing and fermenting container, improved success rate and the security of fermented product, in the edible gill fungus bacterium product after fermentation, the purity of probio is higher, has reduced the cost of fermentation.The present invention has not only solved the biological preservation of edible gill fungus bacterium, realize the shelf-life that extends edible gill fungus bacterium, reach the effect of its quality of biological preservation, and retained well the flavour nutrient of edible gill fungus bacterium, also one-step method has solved various difficult problems that facilitate producing and selling, preserve or carry.
The investment that the present invention needs is little, easy operating, and the production that is suitable for different scales drops into, and is particularly useful for the enforcement that factory puts into production and magnifies.
The technique of the edible gill fungus bacterium instant product on existing market mainly adopts the method for physics, change its texture, lose edible gill fungus hyphostroma texture originally, as the composite beverage of crisp of edible gill fungus bacterium, edible gill fungus bacterium instant nutritive health care oatmeal, edible gill fungus bacterium etc., the edible gill fungus bacterium in the present invention remains with local flavor and the institutional framework of edible gill fungus bacterium well.
In product of the present invention, have the viable bacteria of lactic acid bacteria, its clump count is 10
7～10
9the order of magnitude, effectively brings into play lactic acid bacteria and has the colony balance maintaining in human body intestinal canal, suppresses cholesterol absorption, and reducing blood lipid, hypotensive, antitumor, pre-anti-cancer effect, have extraordinary prebiotic effect.
The present invention will eat gill fungus bacterium and lactic acid bacteria organically combines, and product is nutritious, has stronger edible health preserving and is worth, and is conducive to the health of health, is suitable for each age level edible, is particularly suitable for the elderly.
The present invention can further select to adopt glass pudding bottle to pack, small and exquisite attractive in appearance, and product appearance allows client feel to improve grade compared with plastics package, and mouthfeel is subject to the impact of packaging material less, is more tending towards original flavor, has larger commodity attraction.
Brief description of the drawings
The probiotics fermention food products schematic diagram of Fig. 1 pleurotus eryngii of the present invention.
The prebiotic fermented food finished product schematic diagram of Fig. 2 asparagus of the present invention.
Detailed description of the invention
Further illustrate the present invention below in conjunction with the drawings and specific embodiments, unless stated otherwise, the Lactobacillus plantarum that the embodiment of the present invention adopts and Lactococcus lactis are the conventional commercial bacterial classification in this area, and other reagent, raw material and equipment are conventional reagent, raw material and the equipment using of the art.
Embodiment 1
S1. select pleurotus eryngii raw material: selecting fresh, not to be subject to other infected by microbes pleurotus eryngii (comprising discarded mushroom) is raw material;
By pleurotus eryngii pre-treatment: by material impurity elimination, dry or to dry surface moisture for subsequent use;
Pleurotus eryngii stripping and slicing: the pleurotus eryngii having dried is carried out to approximately (1cm × 1cm) of stripping and slicing, packing, every part of 50g～100g.
S2. bottling: pleurotus eryngii is packed in the glass pudding bottle of 100～200mL, every bottled 50g～100g pleurotus eryngii adds salt, cover lid according to 0.5%～4.0% of pleurotus eryngii quality in pleurotus eryngii;
S3. sterilizing: the pudding bottle that pleurotus eryngii is housed is carried out to steam sterilizing, and the temperature of its steam sterilizing is 80～121 DEG C, and sterilization time is 15～35min, ensures that the shape of pleurotus eryngii piece is complete, and has good elasticity, more cooling for subsequent use;
S4. the preparation of zymotic fluid: by Lactobacillus plantarum (purchased from Guangdong Microbes Inst, but therefore do not limit the present invention, those skilled in the art can adopt the Lactobacillus plantarum of producing for food, beverage in other sources) bacterial classification at 25 DEG C～37 DEG C constant temperature culture 24h of fermentation medium.Leave standstill and cultivate 16～24h in 25 DEG C～37 DEG C with 1%～4% inoculum concentration, centrifugal collection thalline, then use 0.8%～2.0% NaCl to clean after 1～3 time, then with 0.8%～2.0% NaCl dissolving thalline, obtain zymotic fluid.
Described fermentation medium is the MRS culture medium of improvement, in the MRS culture medium of 1L improvement, contain: peptone 5.0～15.0g, beef extract 5.0～15.0g, yeast extract 2.0～10.0g, diammonium hydrogen citrate 1.0～3.0g, glucose 10.0～30.0g, sodium acetate 3.0～6.0g, dipotassium hydrogen phosphate 1.0～5.0g, magnesium sulfate 0.25～1.0g, agar 15.0～20.0g, distilled water 1L, pH value is 6.5,121 DEG C, 20min sterilizing.
Inoculation: under aseptic condition, the streptococcus acidi lactici fermented solution having prepared is added in the cooled pleurotus eryngii of S3, inoculum concentration is 1%～8%, adopts aseptic sealed membrane by the pressurizing window of pudding bottle again or use foil sealing after mixing thoroughly.
Ferment at constant temperature: the pudding bottle having sealed is carried out to constant temperature standing for fermentation, and fermentation temperature is 20 DEG C～30 DEG C, and fermentation time is 5～8 days, obtains finished product, and finished product sample is shown in shown in accompanying drawing 1.Under normal temperature, the shelf-life of the present embodiment product is 5～7 days, improves approximately 2～3 times than the shelf-life of fresh pleurotus eryngii raw material.The present embodiment product is placed in to 4 DEG C of Refrigerator stores, can preserves for 2 week, and can effectively keep viable count and the mouthfeel of higher lactic acid bacteria.
The examination and test of products and subjective appreciation:
The viable count of the lactic acid bacteria of the prebiotic fast food food products of described edible gill fungus bacterium is 10
7～10
9the order of magnitude, pH scope is 3.0～4.0.
Select 10 subjective appreciation compositions of personnel to evaluate group, require subjective appreciation personnel 12h before evaluation not drink, non-smoking, do not eat the pungent irritable food of Denging, before and after evaluation, 2 samples will be gargled and interval 10min with clear water, adopt range estimation, nasil, the mouth mode such as taste to carry out one by one subjective appreciation, fill in subjective appreciation table, collect subjective appreciation table and carry out statistical analysis, randomly draw the numbering of sample, subjective appreciation standard sees the following form 1.
Table 1. pleurotus eryngii fermentation product subjective appreciation index and standards of grading
The present embodiment pleurotus eryngii fermentation product results of sensory evaluation is as following table 2:
Table 2 pleurotus eryngii fermentation product subjective appreciation index and appraisal result
The present embodiment pleurotus eryngii fermented product, the color of mushroom body is milky and more even, glossy, have the refreshing taste of more suitable acid, have good harmony, the sweet cunning of mouthfeel is mellow, its texture has elasticity very much, sterilization treatment is conducive to the elasticity of pleurotus eryngii, and adding also of Lactobacillus plantarum brings suitable tart flavour to pleurotus eryngii, and local flavor is good.
Embodiment 2
S1. select asparagus raw material: selecting fresh, free of contamination asparagus is raw material;
Asparagus pre-treatment: the water of impurity elimination, recycling food grade cleans, dries surface moisture and disperse for subsequent use;
S2. bottling: asparagus is packed in the glass pudding bottle of 100～200mL, every portion of dress 50g～100g asparagus 0.5%～4.0% adds salt, cover lid according to what pack asparagus quality in bottle in asparagus;
S3. sterilizing: the pudding bottle that asparagus is housed is carried out to steam sterilizing, and the temperature of its steam sterilizing is 80～121 DEG C, and sterilization time is 15～35min, ensures that asparagus shape is complete, and has good brittleness, more cooling for subsequent use;
S4. being prepared as of zymotic fluid: Lactobacillus plantarum is (purchased from Guangdong Microbes Inst, but therefore do not limit the present invention, those skilled in the art can adopt other sources for food and drink produce Lactobacillus plantarum) bacterial classification at 25 DEG C～37 DEG C constant temperature culture 24h of fermentation medium.Leave standstill and cultivate 16～24h in 25 DEG C～37 DEG C with 1%～4% inoculum concentration, centrifugal collection thalline, then use 0.8%～2% NaCl to clean after 1～3 time, then with 0.8%～2% NaCl dissolving thalline, as zymotic fluid.Fermentation medium is with embodiment 1.
Inoculation: under aseptic condition, the streptococcus acidi lactici fermented solution having prepared is added in cooled asparagus, inoculum concentration is 1%～8%, adopts aseptic sealed membrane by pudding bottle closure again or use foil sealing after mixing thoroughly.
Ferment at constant temperature: the pudding bottle having sealed is carried out to constant temperature standing for fermentation, and fermentation temperature is 20 DEG C～30 DEG C, and fermentation time is 5～8 days, obtains finished product.Finished product sample is shown in shown in accompanying drawing 2.
Inspection and subjective appreciation:
The viable count of the lactic acid bacteria of the prebiotic fast food food products of described asparagus is 10
7～10
9the order of magnitude, pH scope is 3.0～4.0.Under normal temperature, the shelf-life of the present embodiment product is 5～7 days, improves approximately 2～3 times than the shelf-life of fresh asparagus raw material.The present embodiment product is placed in to 4 DEG C of Refrigerator stores, can preserves for 2 week, and can effectively keep viable count and the mouthfeel of higher lactic acid bacteria.
Select 10 subjective appreciation compositions of personnel to evaluate group, require subjective appreciation personnel 12h before evaluation not drink, non-smoking, do not eat the pungent irritable food of Denging, before and after evaluation, 2 samples will be gargled and interval 10min with clear water, adopt range estimation, nasil, the mouth mode such as taste to carry out one by one subjective appreciation, fill in subjective appreciation table, collect subjective appreciation table and carry out statistical analysis, randomly draw the numbering of sample, subjective appreciation standard is in table 3.
Table 3 asparagus fermentation product subjective appreciation index and standards of grading
In the present invention, pleurotus eryngii fermentation product results of sensory evaluation is as following table 4:
Table 4 asparagus fermentation product subjective appreciation index and appraisal result
The present embodiment asparagus fermentation product, color is milky, more even, glossy, there is fragrant and the milk fragrance of asparagus, there is more joyful tart flavour simultaneously, adding also of Lactobacillus plantarum brings suitable tart flavour to asparagus, and it organizes more tender and crisp, and acceptance is very high, a kind of nutritious, the asparagus of green health food soon.
Embodiment 3
Taking Hericium erinaceus as raw material, preparation process and condition are with embodiment 1.The viable count of the lactic acid bacteria of the prebiotic fast food food products of described Hericium erinaceus is 10
7～10
9the order of magnitude, pH scope is 3.0～4.0.Under normal temperature, the shelf-life of the present embodiment product is 5～7 days, than 2～3 times of the shelf-life raisings of fresh Hericium erinaceus raw material.
The present embodiment Hericium erinaceus fermentation product, color is milky, more even, glossy, have Hericium erinaceus peculiar mushroom taste and and soft mouthfeel, simultaneously bring the refreshing taste of suitable more joyful acid to Hericium erinaceus adding also of Lactobacillus plantarum, it organizes soft, acceptance is very high, is a kind of nutritious, the Hericium erinaceus of green health food soon.
Embodiment 4
Taking white beech mushroom as raw material, preparation process and condition are with embodiment 1.The viable count of the lactic acid bacteria of the prebiotic fast food food products of described crab flavour mushroom is 10
7～10
9the order of magnitude, pH scope is 3.0～4.0.Under normal temperature, the shelf-life of the present embodiment product is 5～7 days, than 2～3 times of the shelf-life raisings of fresh crab flavour mushroom raw material.
The present embodiment crab flavour mushroom fermentation product, color is milky, more even, glossy, there is the crab taste of crab flavour mushroom and suitable milk fragrance, adding also of Lactobacillus plantarum brings suitable tart flavour to crab flavour mushroom, it organizes more tender and crisp, smooth mouth feel, and acceptance is very high, a kind of nutritious, the crab flavour mushroom of green health food soon.
Embodiment 5
Taking pleurotus eryngii as raw material, preparation process and condition are with embodiment 1, adopt Lactococcus lactis (purchased from Guangdong Microbes Inst, but therefore do not limit the present invention, those skilled in the art can adopt the Lactococcus lactis of producing for food and drink in other sources) to use lactic acid bacteria as fermentation.The viable count of the lactic acid bacteria of the prebiotic fast food food products of described pleurotus eryngii is 10
7～10
9the order of magnitude, pH scope is 3.0～4.0.Under normal temperature, the shelf-life of the present embodiment product is 5～7 days, than 2～3 times of the shelf-life raisings of fresh pleurotus eryngii raw material.
The present embodiment pleurotus eryngii fermentation product, color is milky, more even, glossy, there is the mushroom taste of pleurotus eryngii and suitable milk fragrance, adding also of Lactococcus lactis brings suitable tart flavour to pleurotus eryngii, its tissue has good elasticity, and mouthfeel is tender and crisp, and acceptance is very high, a kind of nutritious, the pleurotus eryngii of green health food soon.
Embodiment 6
S1. select pleurotus eryngii raw material: selecting fresh, not to be subject to other infected by microbes pleurotus eryngii (comprising discarded mushroom) is raw material;
By pleurotus eryngii pre-treatment: by material impurity elimination, dry or to dry surface moisture for subsequent use;
Pleurotus eryngii stripping and slicing: the pleurotus eryngii having dried is carried out to stripping and slicing or section (about 1cm × 1cm), packing, every part of 200g;
S2. bottling: pleurotus eryngii is packed in the glass pudding bottle of 100～200mL, every bottled 200g pleurotus eryngii adds salt, cover lid according to 0.5%～4.0% of pleurotus eryngii quality in pleurotus eryngii;
S3. sterilizing: the pudding bottle that pleurotus eryngii is housed is carried out to steam sterilizing, and the temperature of its steam sterilizing is 80～121 DEG C, and sterilization time is 50min, it is slightly aobvious soft that pleurotus eryngii piece becomes, more cooling for subsequent use;
S4. the preparation of zymotic fluid: by the bacterial classification of Lactobacillus plantarum 25 DEG C～37 DEG C constant temperature culture 24h in fermentation medium, again with 1%～4% inoculum concentration in fermentation medium, leave standstill and cultivate 16～24h in 25 DEG C～37 DEG C, centrifugal collection thalline, used again 0.8%～2.0% NaCl to clean after 1～3 time, dissolve thalline with 0.8%～2.0% NaCl again, obtain zymotic fluid.
Described fermentation medium is the MRS culture medium of improvement, in the MRS culture medium of 1L improvement, contain: peptone 5.0～15.0g, beef extract 5.0～15.0g, yeast extract 2.0～10.0g, diammonium hydrogen citrate 1.0～3.0g, glucose 10.0～30.0g, sodium acetate 3.0～6.0g, dipotassium hydrogen phosphate 1.0～5.0g, magnesium sulfate 0.25～1.0g, agar 15.0～20.0g, distilled water 1L, pH value is 6.5,121 DEG C, 20min sterilizing.
Inoculation: under aseptic condition, the streptococcus acidi lactici fermented solution having prepared is added in the cooled pleurotus eryngii of S3, inoculum concentration is 1%～8%, adopts aseptic sealed membrane by the pressurizing window of pudding bottle again or use foil sealing after mixing thoroughly.
Ferment at constant temperature: the pudding bottle having sealed is carried out to constant temperature standing for fermentation, and fermentation temperature is 15 DEG C～18 DEG C, and fermentation time is 4～10 days, obtains finished product.
The examination and test of products and subjective appreciation:
The viable count of the lactic acid bacteria of the prebiotic fast food food products of described edible gill fungus bacterium is 10
7～10
9the order of magnitude, pH scope is 3.0～4.0.
Select 10 subjective appreciation compositions of personnel to evaluate group, require subjective appreciation personnel 12h before evaluation not drink, non-smoking, do not eat the pungent irritable food of Denging, before and after evaluation, 2 samples will be gargled and interval 10min with clear water, adopt range estimation, nasil, the mouth mode such as taste to carry out one by one subjective appreciation, fill in subjective appreciation table, collect subjective appreciation table and carry out statistical analysis, randomly draw the numbering of sample, subjective appreciation standard is shown in Table 1.
The present embodiment pleurotus eryngii fermentation product results of sensory evaluation is as following table 5:
Table 5 pleurotus eryngii fermentation product subjective appreciation index and appraisal result
The present embodiment pleurotus eryngii fermented product, the color of mushroom body is even, and white is slightly dark, has good harmony, the sweet cunning of mouthfeel is more mellow, and quality is slightly soft, flexible, sterilization treatment is conducive to the elasticity of pleurotus eryngii, and adding to pleurotus eryngii of Lactobacillus plantarum brings suitable tart flavour, and local flavor is good.
Embodiment 7
S1. select pleurotus eryngii raw material: selecting fresh, not to be subject to other infected by microbes pleurotus eryngii (comprising discarded mushroom) is raw material;
By pleurotus eryngii pre-treatment: by material impurity elimination, dry or to dry surface moisture for subsequent use;
Pleurotus eryngii stripping and slicing: the pleurotus eryngii having dried is carried out to stripping and slicing or section 1cm × 1cm, packing, every part of 200g;
S2. bottling: pleurotus eryngii is packed in the pudding bottle of 100～200mL, every bottled 200g pleurotus eryngii adds salt, cover lid according to 0.5%～4.0% of pleurotus eryngii quality in pleurotus eryngii;
S3. sterilizing: the pudding bottle that pleurotus eryngii is housed is carried out to steam sterilizing, and the temperature of its steam sterilizing is 80～121 DEG C, and sterilization time is 50min, it is slightly aobvious soft that pleurotus eryngii piece becomes, more cooling for subsequent use;
S4. the preparation of zymotic fluid: by the bacterial classification of Lactobacillus plantarum 25 DEG C～37 DEG C constant temperature culture 24h in fermentation medium.Be inoculated in fermentation medium with 1%～4% inoculum concentration again, leave standstill and cultivate 16～24h in 25 DEG C～37 DEG C, centrifugal collection thalline, then use 0.8%～2.0% NaCl to clean after 1～3 time, then with 0.8%～2.0% NaCl dissolving thalline, obtain zymotic fluid.
Described fermentation medium is the MRS culture medium of improvement, in the MRS culture medium of 1L improvement, contain: peptone 5.0～15.0g, beef extract 5.0～15.0g, yeast extract 2.0～10.0g, diammonium hydrogen citrate 1.0～3.0g, glucose 10.0～30.0g, sodium acetate 3.0～6.0g, dipotassium hydrogen phosphate 1.0～5.0g, magnesium sulfate 0.25～1.0g, agar 15.0～20.0g, distilled water 1L, pH value is 6.5,121 DEG C, 20min sterilizing.
Inoculation: under aseptic condition, the streptococcus acidi lactici fermented solution having prepared is added in the cooled pleurotus eryngii of S3, inoculum concentration is 1%～8%, adopts aseptic sealed membrane by the pressurizing window of pudding bottle again or use foil sealing after mixing thoroughly.
Ferment at constant temperature: the pudding bottle having sealed is carried out to constant temperature standing for fermentation, and fermentation temperature is 40 DEG C, and fermentation time is 4～10 days, obtains finished product.
The examination and test of products and subjective appreciation:
Select 10 subjective appreciation compositions of personnel to evaluate group, require subjective appreciation personnel 12h before evaluation not drink, non-smoking, do not eat the pungent irritable food of Denging, before and after evaluation, 2 samples will be gargled and interval 10min with clear water, adopt range estimation, nasil, the mouth mode such as taste to carry out one by one subjective appreciation, fill in subjective appreciation table, collect subjective appreciation table and carry out statistical analysis, randomly draw the numbering of sample, subjective appreciation standard is shown in Table 1.
The present embodiment pleurotus eryngii fermentation product results of sensory evaluation is as following table 6:
Table 6 pleurotus eryngii fermentation product subjective appreciation index and appraisal result
The present embodiment pleurotus eryngii fermented product, the integral color of mushroom body is more even, and color and luster is slightly dark, and gloss is inadequate.The overall smell harmony of pleurotus eryngii is general, and its structural state is slightly soft, and mouthfeel is general.
Embodiment 8
Taking pleurotus eryngii as raw material, other preparation processes and condition are with embodiment 1, but the present embodiment does not adopt pudding bottle, adopts common pickle jar.
The examination and test of products and subjective appreciation:
The viable count of the lactic acid bacteria of the prebiotic fast food food products of described pleurotus eryngii is 10
6～10
8the order of magnitude, pH scope is 3.0～4.0.
Select 10 subjective appreciation compositions of personnel to evaluate group, require subjective appreciation personnel 12h before evaluation not drink, non-smoking, do not eat the pungent irritable food of Denging, before and after evaluation, 2 samples will be gargled and interval 10min with clear water, adopt range estimation, nasil, the mouth mode such as taste to carry out one by one subjective appreciation, fill in subjective appreciation table, collect subjective appreciation table and carry out statistical analysis, randomly draw the numbering of sample, subjective appreciation standard is shown in Table 1.
The present embodiment pleurotus eryngii fermentation product results of sensory evaluation is as following table 7:
Table 7 pleurotus eryngii fermentation product subjective appreciation index and appraisal result
By contrasting knownly with embodiment 1, adopt common pickle jar, other process conditions are identical with the embodiment of the present invention 1, and products obtained therefrom local flavor can.But pickle jar inconvenient operation, sealing property is slightly poor, needs packing after fermentation, increases the chance of polluting, the having a big risk unsuccessfully of fermenting.Embodiment 1 adopts pudding bottle as preparing container, edible gill fungus bacterium reasonable in design and the volumetric ratio of sealing and fermenting container, success rate and the security of fermented product are improved, in edible gill fungus bacterium product after fermentation, the purity of probio is higher, reduce the cost of fermentation, the investment needing is little, and easy operating, is suitable for the enforcement that factory puts into production and magnifies.And realize the shelf-life that extends pleurotus eryngii, reach the effect of its quality of biological preservation.
Claims (10)
1. a biological processing method for edible gill fungus bacterium probiotics fermention, is characterized in that, comprises the following steps:
S1. the pre-treatment of edible gill fungus bacterium: will eat the impurity elimination of gill fungus bacterium, clean, dry, stripping and slicing or section, for subsequent use;
S2. pack ready S1 edible gill fungus bacterium into air-tight bottle according to the ratio of 50～100g:100～200mL air-tight bottle volume, add salt, air-tight bottle is sealed;
S3. the air-tight bottle that S2 is equipped with to edible edible gill fungus bacterium carries out after sterilization treatment cooling;
S4. under aseptic condition, streptococcus acidi lactici fermented solution is added to the air-tight bottle that edible gill fungus bacterium is housed described in S3, mix rear sealing and fermenting thoroughly;
S5. air-tight bottle constant temperature standing for fermentation is got product;
The process conditions of wherein, fermenting described in S4 are: in the edible gill fungus bacterium of every 50g～100g, the inoculum concentration of streptococcus acidi lactici fermented solution is 1.0%～8.0%, and the concentration of salt is 0.5%～4.0%, and fermentation temperature is 15 DEG C～35 DEG C, and fermentation time is 4～10 days.
2. eat according to claim 1 the biological processing method of gill fungus bacterium probiotics fermention, it is characterized in that, described in S4, the preparation method of streptococcus acidi lactici fermented solution is by the bacterial classification of lactic acid bacteria 25 DEG C～37 DEG C constant temperature culture 24h in fermentation medium, be inoculated in fermentation medium with 1%～4% inoculum concentration again, constant temperature culture 16～24h at 25 DEG C～37 DEG C, centrifugal collection thalline, again by thalline with after 0.8%～2% NaCl aqueous cleaning 1～3 time, dissolve thalline with 0.8%～2% NaCl again, obtain zymotic fluid.
3. the biological processing method of edible gill fungus bacterium probiotics fermention according to claim 1, is characterized in that, described lactic acid bacteria is Lactobacillus plantarum or Lactococcus lactis described in S1.
4. the biological processing method of edible gill fungus bacterium probiotics fermention according to claim 1, is characterized in that, stripping and slicing or section are that edible gill fungus bacterium raw material is cut into size is 1 cm × 1cm described in S1.
5. the biological processing method of edible gill fungus bacterium probiotics fermention according to claim 1, is characterized in that, air-tight bottle is pudding bottle described in S2.
6. the biological processing method of edible gill fungus bacterium probiotics fermention according to claim 1, is characterized in that, sterilizing is steam sterilizing described in S3, and the temperature of steam sterilizing is 80～121 DEG C, and sterilization time is 15～35min.
7. the biological processing method of edible gill fungus bacterium probiotics fermention according to claim 1, is characterized in that, sealing is to adopt aseptic sealed membrane or aluminium foil after air-tight bottle sealing, to cover seal bottle cap again described in S4.
8. the biological processing method that eats according to claim 1 gill fungus bacterium probiotics fermention, is characterized in that, described edible gill fungus bacterium is pleurotus eryngii, asparagus, Hericium erinaceus or crab flavour mushroom.
9. the prebiotic fast food food of edible gill fungus bacterium that claim 1 to 8 any one biological processing method prepares.
10. the edible prebiotic fast food food of gill fungus bacterium described in claim 9, is characterized in that, the viable count of the lactic acid bacteria that the prebiotic fast food food of described edible gill fungus bacterium becomes is 10
7～10
9the order of magnitude, pH scope is 3.0～4.0.
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