CN104543889A - Method for producing pickled vegetable added with glossy ganoderma - Google Patents

Method for producing pickled vegetable added with glossy ganoderma Download PDF

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Publication number
CN104543889A
CN104543889A CN201510011282.XA CN201510011282A CN104543889A CN 104543889 A CN104543889 A CN 104543889A CN 201510011282 A CN201510011282 A CN 201510011282A CN 104543889 A CN104543889 A CN 104543889A
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CN
China
Prior art keywords
ganoderma
fermentation
speed
pickle
lucidum fruitbody
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Pending
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CN201510011282.XA
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Chinese (zh)
Inventor
李政
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TIANJIN TIANLVJIAN TECHNOLOGY Co Ltd
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TIANJIN TIANLVJIAN TECHNOLOGY Co Ltd
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Priority to CN201510011282.XA priority Critical patent/CN104543889A/en
Publication of CN104543889A publication Critical patent/CN104543889A/en
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    • 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
    • A23Y2220/67Plantarum

Abstract

The invention discloses a method for producing a pickled vegetable added with glossy ganoderma. The method comprises the following steps: weighing white turnip, ginger and garlic, uniformly mixing and loading into a pickled vegetable jar, adding mixed bacteria powder with vegetable raw material weight of 0.05%-0.2%, covering a cover, and sealing by using water to ensure the oxygen-free environment inside the pickled vegetable jar; fermenting at the temperature of 20-30 DEG C for 5-8 hours, then adding a glossy ganoderma sporocarp enzymatic hydrolysate, and continuously fermenting for 58-80 hours, wherein the mixed bacteria powder comprises the following components in parts by weight: 7-10 parts of lactobacillus plantarum and 1 part of bacillus aceticus. The pickled vegetable is palatable in taste, mellow in fragrance and moderate in crispness.

Description

A kind of pickle production method of adding glossy ganoderma
Technical field:
The present invention utilizes ganoderma lucidum fruitbody to reduce Nitrite in Pickles content and improves the method for pickle flavor, belongs to field of food.
Technical background:
Pickles are a kind of traditional foods of China, have the long history of more than 2000 year.It is mixed fermentation vegetables based on lactic acid bacteria in natural environment and flavoring, because local flavor is good to eat, be easy to store, nutrient health, therefore become a kind of popular food that Chinese generally like.
But the nitrite problem in pickles always is and receives much concern.Nitrite in pickles due in pickled and sweat nitrate reductase be that nitrite causes by the nitrate reduction in vegetables.After human body takes in nitrite, nitrogen-containing compound (secondary amine, tertiary amine, acid amides and amino acid) in nitrous acid and stomach is combined into the health of the direct harmful to human of the nitrosamine with carcinogenicity, people are quite scrupled for the consumption of pickles, and this becomes one of key factor of restriction pickles development.
Clear stipulaties in national standard (GB2762 ?2005), the content of catsup and pickled vegetables nitrite should more than 20mg/kg sample.In order to reduce the content of nitrite in catsup and pickled vegetables, Chinese scholars has carried out in many ways making great efforts.
At present, the method reducing Nitrite in Pickles mainly contains two classes: a class is by biodegradable method, namely the fermentation strain of the artificial method seed selection high degradability be separated is adopted, carry out method that is purebred or fermented by mixed bacterium, get rid of reproducibility as far as possible and to mix the increase of microbial content of nitrite.Another kind of is adopt the method for physics and chemistry, by the negative effect regulating the osmotic pressure of zymotic fluid or regulate the one-tenth of zymotic fluid to assign to suppress reproducibility microorganism to cause, as added material containing sulfydryl, hydroxyl to reduce the content of nitrite.
And under study for action, the discovery of our novelty adds ganoderma lucidum fruitbody can reduce content of nitrite in pickles, and successful.The present invention, by adding ganoderma lucidum fruitbody in the curing process of pickles, provides a kind of new technology and thinking for reducing Nitrite in Pickles content.
Summary of the invention
The invention provides a lactobacillus plantarum, it is strong and effectively can reduce the content of pickle production process nitrite that this bacterial strain produces high, the tolerance of acid amount.
Technical scheme of the present invention:
The invention provides a kind of pickle production method of adding glossy ganoderma; Comprise the steps:
Take ternip, ginger and garlic mixing and load pickle jar, add the Mixed Microbes powder of vegetable raw-material quality 0.05-0.2%, cover lid, use water seal mouth, guarantee the oxygen-free environment in altar, fermentation temperature is 20-30 DEG C, after fermentation 5-8h, add Ganoderma fructification zymolysis liquid, continue fermentation 58-80 hour.
Mixed Microbes powder parts by weight consist of: Lactobacillus plantarum 7-10, acetobacter 1.
Acetobacter is commercially available microbial inoculum or prepares through fermented and cultured freeze drying.
Ganoderma fructification zymolysis liquid: square ganoderma lucidum fruitbody being cut into 1 × 1cm, material-water ratio is 1:10, temperature 55-60 degree, pH6.5, add neutral cellulase (Ningxia jade of the He family Bioisystech Co., Ltd), neutral cellulase addition is the 0.1-1% of ganoderma lucidum fruitbody quality, and speed of agitator 50-60 turns/min, enzymolysis 3-5h.Then regulate temperature 40 degree, pH is 3.0, and add acid protease (Shandong Su Kehan bioengineering limited company), acid protease addition is the 0.1-1% of ganoderma lucidum fruitbody quality, and speed of agitator 50-60 turns/min, enzymolysis 2-4h.
Feedstock treating: picked by all pickles raw materials, peeling, stripping and slicing is for subsequent use.Clean all pickles raw materials with cold water, comprise, ternip, ginger, garlic etc., drain for subsequent use.
Every day, sampling detected ternip nitrite, found that, from second day, in whole sweat, ternip nitrite is all in below 4.1mg/kg, is starkly lower than the content of nitrite of ternip in traditional pickling process process, meets national standard.Fragrance is stronger, and brittleness is moderate.
Wherein, ternip 40-50: ginger: 0.5-1: ganoderma lucidum fruitbody 5-8:: garlic is: 3-10 (ratio of weight and number)
One lactobacillus plantarum tlj-2014, described Lactobacillus plantarum (Lactobacillus plantarum) tlj-2014 is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (being called for short CGMCC) on July 2nd, 2014, preserving number is CGMCC NO.9405, preservation address is: No. 3, No. 1, North Star West Road, Chaoyang District, city of BeiJing, China institute, Institute of Microorganism, Academia Sinica, postcode: 100101.
Described Lactobacillus plantarum tlj-2014 adopts following flow process to carry out seed selection:
The original bacterial classification that sets out → test tube activation → dithyl sulfate (DES) mutagenesis → nitrosoguanidine (NTG) mutagenesis → plasma mutagenesis → dull and stereotyped primary dcreening operation → shaking flask sieves → mitotic stability test again.
Described Lactobacillus plantarum tlj-2014 has following character:
(1) production of lactic acid speed can reach 35g/L/d, and this bacterial strain lactic acid concn after 71 hours fermentation reaches 95g/L;
(2) have acid resistance, when pH 1.80, survival is good;
(3) degrading nitrite speed is fast, and capacity of decomposition reaches 9.8mg/h/kg (speed of spontaneous fermentation process nitrite accumulation is approximately 1.1mg/h/kg), can resistance to 1% cholate.
Beneficial effect:
Through experiment, Lactobacillus plantarum tlj-2014 provided by the present invention finds that genetic stability is comparatively strong, inclined-plane can go down to posterity for continuous ten times, and proterties does not have significant change, property indices is all normal; Production of lactic acid speed can reach 35g/L/d, and this bacterial strain lactic acid concn after 71 hours fermentation reaches 95g/L; Can survive under pH is the condition of 1.80, can resistance to 1% cholate; Degrading nitrite speed is fast, and capacity of decomposition reaches 9.8mg/h/kg, this bacterial classification when producing pickles, whole sweat nitrite concentration at below 5mg/kg, far below the content specified in standard GB/T 2714-2003 (20mg/kg).
In experimentation, unexpected discovery is added glossy ganoderma enzymolysis liquid and is effectively reduced content of nitrite after fermentation 5h, and in whole sweat, ternip nitrite is all in below 3.5mg/kg; The pickles content of nitrite not adding glossy ganoderma enzymolysis liquid after fermentation 5-8h is in 4.5-5.0mg/kg.
Specific embodiment 1:
Feedstock treating: picked by all pickles raw materials, peeling, stripping and slicing is for subsequent use.Clean all pickles raw materials with cold water, comprise, ternip, ginger, garlic etc., drain for subsequent use.
Ganoderma fructification zymolysis liquid: square ganoderma lucidum fruitbody being cut into 1 × 1cm, material-water ratio is 1:10, temperature 55 degree, pH6.5, add neutral cellulase (Ningxia jade of the He family Bioisystech Co., Ltd) 1000u/g ganoderma lucidum fruitbody, speed of agitator 300 turns/min, enzymolysis 5h.Then regulate temperature 40 degree, pH is 3.0, adds acid protease (Shandong Su Kehan bioengineering limited company) 500u/g ganoderma lucidum fruitbody, speed of agitator 300 turns/min, enzymolysis 3h.
The configuration of Mixed Microbes powder: Lactobacillus plantarum: acetobacter is 10:1 (weight ratio), bacterium powder addition is 0.05-0.2% (bacterium grain weight amount: vegetables weight)
Pickle: take ternip 5kg, to scale (ternip 50: ginger 0.5: fructification 5: garlic 3, weight fraction ratio) and add ginger and garlic mixing loading pickle jar, add Mixed Microbes powder; Cover lid, water seal mouth, guarantees the oxygen-free environment in altar, and fermentation temperature is 25 DEG C, after fermentation 6h, adds Ganoderma fructification zymolysis liquid, continues fermentation to 60 hours.
Every day, sampling detected ternip nitrite, found that, from second day, in whole sweat, ternip nitrite is all in below 3.5mg/kg, is starkly lower than the content of nitrite of ternip in traditional pickling process process, meets national standard.
In Tianjin according to Different age group (15-25 year, 26-35 year, 36-45 year and more than 46 years old) choose 50 people respectively and taste, and formulate grade form, statistics, be averaged a point statistics, as shown in the table.The product fragrance that the method is produced is stronger, and brittleness is moderate, and integrated sensory evaluates far above commercially available prod.
Grade form

Claims (7)

1. one kind is added the pickle production method of glossy ganoderma; Comprise the steps:
Take ternip, ginger and garlic mixing and load pickle jar, add the Mixed Microbes powder of vegetable raw-material quality 0.05-0.2%, cover lid, use water seal mouth, guarantee the oxygen-free environment in altar, fermentation temperature is 20-30 DEG C, after fermentation 5-8h, add Ganoderma fructification zymolysis liquid, continue fermentation 58-80 hour; Mixed Microbes powder parts by weight consist of: Lactobacillus plantarum 7-10, acetobacter 1.
2. a kind of pickle production method of adding glossy ganoderma according to claim 1, described Ganoderma fructification zymolysis liquid preparation method is: square ganoderma lucidum fruitbody being cut into 1 × 1cm, material-water ratio is 1:10, temperature 55-60 degree, pH6.5, adds neutral cellulase, and neutral cellulase addition is the 0.1-1% of ganoderma lucidum fruitbody quality, speed of agitator 50-60 turns/min, enzymolysis 3-5h.Then regulate temperature 40 degree, pH is 3.0, adds acid protease, and acid protease addition is the 0.1-1% of ganoderma lucidum fruitbody quality, and speed of agitator 50-60 turns/min, enzymolysis 2-4h.
3. a kind of pickle production method of adding glossy ganoderma according to claim 1, wherein, ternip 40-50: ginger 0.5-1: ganoderma lucidum fruitbody 5-8: garlic is: 3-10.
4. a kind of pickle production method of adding glossy ganoderma according to claim 1, described Lactobacillus plantarum preserving number is CGMCCNO.9405, and described Lactobacillus plantarum tlj-2014 has following character:
(1) production of lactic acid speed can reach 35g/L/d, and this bacterial strain lactic acid concn after 71 hours fermentation reaches 95g/L;
(2) have acid resistance, when pH 1.80, survival is good;
(3) degrading nitrite speed is fast, and capacity of decomposition reaches 9.8mg/h/kg (speed of spontaneous fermentation process nitrite accumulation is approximately 1.1mg/h/kg), can resistance to 1% cholate.
5. a kind of pickle production method of adding glossy ganoderma according to claim 1-4, ganoderma lucidum fruitbody pretreatment: square ganoderma lucidum fruitbody being cut into 1 × 1cm, material-water ratio is 1:10, temperature 55 degree, pH6.5, add neutral cellulase 1000u/g ganoderma lucidum fruitbody, speed of agitator 300 turns/min, enzymolysis 5h.Then regulate temperature 40 degree, pH is 3.0, adds acid protease 500u/g ganoderma lucidum fruitbody, speed of agitator 300 turns/min, enzymolysis 3h.
6. a kind of pickle production method of adding glossy ganoderma according to claim 1-4, the configuration of Mixed Microbes powder: Lactobacillus plantarum: acetobacter is 10:1, bacterium powder addition is 0.05-0.2%.
7. a kind of pickle production method of adding glossy ganoderma according to claim 1, pickle: take ternip 5kg, to scale ternip 50: ginger 0.5: fructification 5: garlic 3, add ternip, ginger and garlic mixing and load pickle jar, add Mixed Microbes powder; Cover lid, water seal mouth, guarantees the oxygen-free environment in altar, and fermentation temperature is 25 DEG C, after fermentation 6h, adds Ganoderma fructification zymolysis liquid, continues fermentation to 60 hours.
CN201510011282.XA 2015-01-09 2015-01-09 Method for producing pickled vegetable added with glossy ganoderma Pending CN104543889A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1602764A (en) * 2004-11-03 2005-04-06 中国食品发酵工业研究院 Composite bacterium powder for direct pickle production and its production method
CN102899262A (en) * 2012-05-31 2013-01-30 浙江正味食品有限公司 Lactobacillus plantarum and method for fast degrading nitrite produced in fermentation by the lactobacillus plantarum
CN103284028A (en) * 2013-05-13 2013-09-11 陈正军 Pickle starter culture and preparation method of pickle starter culture and application method in pickle starter culture in vegetable pickling
CN104172141A (en) * 2014-07-18 2014-12-03 宁波北仑锐晟明杰生物科技发展有限公司 Edible mushroom health powder effervescent tablets and preparation method thereof
CN104189019A (en) * 2014-09-02 2014-12-10 中国农业大学 Application of boletus edulis in reduction of nitrite in animal blood

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1602764A (en) * 2004-11-03 2005-04-06 中国食品发酵工业研究院 Composite bacterium powder for direct pickle production and its production method
CN102899262A (en) * 2012-05-31 2013-01-30 浙江正味食品有限公司 Lactobacillus plantarum and method for fast degrading nitrite produced in fermentation by the lactobacillus plantarum
CN103284028A (en) * 2013-05-13 2013-09-11 陈正军 Pickle starter culture and preparation method of pickle starter culture and application method in pickle starter culture in vegetable pickling
CN104172141A (en) * 2014-07-18 2014-12-03 宁波北仑锐晟明杰生物科技发展有限公司 Edible mushroom health powder effervescent tablets and preparation method thereof
CN104189019A (en) * 2014-09-02 2014-12-10 中国农业大学 Application of boletus edulis in reduction of nitrite in animal blood

Non-Patent Citations (1)

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张薇薇等: "美味牛肝菌降低泡菜中亚硝酸盐含量的研究", 《菌物学报》 *

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Application publication date: 20150429